A gluten free cheesecake recipe with a sweetened sour cream topping that you may top with any sauce you desire, from chocolate ganache to pie filling or even cranberry sauce during the holidays. Rather try and find gluten free graham crackers to make the crust, this recipe includes a one step graham cracker crust, similar to making a large graham cracker, but softer (extra butter). So yummy! What will you top yours with?
Gluten Free Cheesecake with Sour Cream Topping
A medium weight gluten free cheesecake with a sour cream topping. The crust is like making one huge soft gluten free graham cracker.
For the Crust:
- 1/2 cup sorghum flour
- 1/3 cup rice flour
- 1/4 cup tapioca flour
- 1/4 cup corn starch (or potato starch if corn-free)
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon cinnamon
- 1/4 cup dark brown sugar
- 1/4 teaspoon baking soda
- pinch of sea salt
- 1 Tablespoon honey
- 1/2 teaspoon vanilla
- 2 Tablespoons warm water (just warm enough to dissolve honey)
- 3/8 cup (1/4 cup + 2 Tablespoons) butter
- Chopped nuts (optional) (see tips below)
For the Cheesecake:
- 3 - 8 oz. packages cream cheese, at room temperature
- 3/4 cup sugar
- 4 extra large (or 5 large) eggs
- 1 1/2 teaspoons pure vanilla extract
For the Sour Cream Topping:
- 16 oz. gluten free sour cream
- 1/4 cup sugar
- 1 teaspoon pure vanilla extract
- Chopped nuts (optional)
For Chocolate Ganache (optional):
- Gluten Free Chocolate Ganache
To Make the Crust:
- Preheat oven to 350°F.
- In a bowl, mix all dry ingredients for crust.
- With a pastry cutter or 2 knives cut butter into dry ingredients.
- Add water, honey and vanilla together in a cup and whisk thoroughly; add to dry ingredients and blend until a dough is formed.
- Press the dough onto the bottom of a 10" springform pan and up the sides about 1/4" to 1/2".
- Bake at 325°F for 20 minutes. If you see the crust browning remove it immediately. Remove it from the oven and set aside to cool.
To Make the Cheesecake:
- While the crust is baking, in the large bowl of your mixer, add the cream cheese and sugar; blend on medium speed until creamy and smooth. Add the vanilla and each egg, one at the time until thoroughly incorporated, scraping the bowl as needed.
- Pour the mixture into the crust. Tap the pan on the counter several times to allow the air bubbles to rise and pop.
- Transfer the cheesecake to the oven and and bake for about 45 minutes or until firm (no longer giggles when lightly shaken). Remove it from the oven and place it on a wire rack to cool for about 15 minutes.
- Preheat the oven to 450°F.
- While the cheesecake is cooling, in a medium sized bowl, whisk the sour cream and sugar until creamy; add the vanilla and blend well.
- Pour the sour cream mixture on top of the cooled cheesecake; using a rubber spatula, distribute the mixture evenly.
- Transfer back to the oven and bake for about 10 minutes. Remove and allow to cool on a metal rack until it reaches room temperature, about 80°F.
- Chill the cheesecake in the refrigerator overnight.
Slice and serve the cheesecake with your favorite toppings: strawberry sauce (water, sugar and strawberries stewed); Comstock pie filling; or jelly or jam; chocolate ganache; and more.
Add some finely chopped nuts to the crust.
You may make the entire filling or cut it by one third to make a lower cheesecake.
If you like a more dense cheesecake use 1 less egg.
If you add nuts to the crust, you will not need the entire crust. Perhaps bake the leftover crust along with the larger one in a smaller container and fill with anything you desire: chocolate mousse, pudding, etc.
Helpful Tips to Prevent Cracking of the Cheesecake Filling:
- Place water in a baking sheet on a rack in the oven on a lower shelf.
- Bake at a lower temperature.
- Allow the cheesecake to cool slowly by leaving it in the oven after turning off the heat, then leaving it on a cooling rack.
- Run a knife around the edge of the cheesecake as soon as it comes out of the oven.
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