Gluten Free Cheesecake with Chocolate Ganache Topping Recipe

Ingredients:

For the Crust
• 1/2 cup oat flour (or sorghum flour)
• 1/3 cup rice flour
• 1/4 cup + 1 Tablespoon sorghum flour
• 1/4 cup tapioca flour
• 1/4 cup corn starch (or potato starch if corn-free)
• 1/8 cup (2 Tablespoons) gluten free oats, ground or flour (Use more sorghum if you're oat intolerant.)
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon cinnamon
• 1/4 cup dark brown sugar
• 1/4 teaspoon baking soda
• pinch of sea salt
• 6 Tablespoons butter (room temperature)
• 1 Tablespoon honey
• 1/2 teaspoon vanilla
• 2 Tablespoons warm water (just warm enough to dissolve honey)
For the Filling:
• 2 (8 ounce) packages gluten free cream cheese, at room temperature (Philadelphia)
• 3/4 cup granulated sugar
• 1/4 cup tapioca flour
• 3/4 cup milk
• 2 large eggs
• 1-1/2 cups gluten-free sour cream
• 1/2 tablespoon pure vanilla extract
For the Chocolate Ganache (optional)
• 1 Gluten Free Ganache Recipe

Instructions:

1. Remove butter and cream cheese from refrigerator so that it comes to room temperature.
2. Preheat oven to 350°F.
3. In a bowl, mix all dry ingredients for crust.
4. With a pastry cutter or 2 knives cut butter into dry ingredients.
5. Add water, honey and vanilla together in a cup and whisk thoroughly; add to dry ingredients and blend until a dough is formed; allow to sit for 15 minutes.
6. Press the dough onto the bottom of a 10" springform pan and up the sides about 1/4" to 1/2".
7. Bake at 325°F for 20 minutes. If you see the crust browning remove it immediately.
8. In a mixing bowl, blend on high until smooth, cream cheese, sugar and flour.
9. Add eggs, one at a time; blend until creamy, scraping sides as necessary.
10. Add sour cream and vanilla; then add milk slowly; blend on medium speed until creamy. Do not over beat, as this will cause air bubbles which will cause the cake to fall upon cooling.
11. Pour cream filling on top of the crust. With potholders, hit the pan several times on a solid heat-proofed surface to even out the filling and release some air bubbles.
12. Place a shallow pan full of water on the bottom rack. This will prevent cracking of the cheesecake.
13. Bake for 15 minutes at 350°F; lower temperature to 250°F and bake for 75 -90 minutes or until the cheesecake is firm with the middle still a bit jiggly. If you see any browning around the top edges definitely remove it at that time.
14. Refrigerate overnight to chill. Once chilled the center will sink in a bit, leaving a nice edge to hold the topping.
15. Make gluten free ganache recipe. Pour over top of cheesecake to fill up the well, reserving some for rim; smooth quickly before chocolate sets. Drip the sauce from a spoon along the top of the rim, forcing it to drip in both directions and a little down the sides every few inches. Refrigerate the cheesecake several hours; Slice and serve.

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