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?
A medium weight gluten free cheesecake with a sour cream topping. The crust is like making one huge soft gluten free graham cracker.
Ingredients:
Instructions:
Tips
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.
Variations:
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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I am in the middle of making this... Finding so many duplications and errors in the recipe... Wonder if you could check it... I.e. what is the melted butter for? How much sorghum flour in crust,? How much sugar in cheesecake filling? How long do I bake it for?
Hi Angela,
Sorry for the confusion. I've been trying to bake, blog, have guests and take care of my 98 year old father. Life's been a bit insane. I have updated the recipe. Again, I apologize.
Carla