Gluten-Free New York-Style Cheesecake

2
Gluten free New York-style cheesecake
Gluten free New York-style cheesecake
Prep time: 30 mins
Cook time: 1 hr 30 mins
Calories: 667

[Updated July 27, 2018]

For a creamy, dense New York-style gluten-free cheesecake, this gluten-free cheesecake is a showstopper dessert. Everyone will want seconds. You can bake it with dry heat or a water bath. Dry-heat produces a light, fluffy cheesecake, a West Coast favorite. Baking with a water bath delivers a dense, creamy New York-style cheesecake. This cheesecake tastes best when made ahead so that flavors meld. The secret to success is blending the filling until it’s smooth and baking the cheesecake in a low-temperature oven.

GF Cheesecake Prep:

1. Preheat oven to 300°F. Wrap the outside of a springform pan all the way up the sides in a double layer of heavy-duty foil, being careful not to create any seams that can collect water. Avoid regular foil; it contains pin holes.

2. Place a larger pan (big enough to hold the springform pan) into the oven. Fill it about half way with hot water.

3. Follow instructions for preparing cheesecake crust and filling below.

4. Place wrapped cheesecake in the pan with hot water and bake 45 to 50 minutes or just until the edges are firm and the center is still jiggly. The cake should not brown. Turn off the oven and leave the cake undisturbed another 40 minutes.

5. Remove cake from the water and set it (still in the pan) on a rack to cool completely. Refrigerate at least 4 hours, preferably overnight before serving.

Ingredients:

Crust

2 cups gluten-free graham crackers or gluten-free chocolate cookies
2 tablespoons sugar
1 tablespoon dark unsweetened cocoa (omit if using graham crackers)
4 tablespoons (1/2 stick) unsalted butter or dairy-free butter alternative, melted

Filling

3 (8-ounce) packages full-fat cream cheese of choice, room temperature
1½ cups full-fat sour cream of choice, room temperature
¾ cup sugar
5 large eggs, room temperature 1 teaspoon pure vanilla extract

Directions:

1. Preheat oven to 350°F. Grease a 9-inch springform pan.

2. To make the crust, pulse graham crackers, sugar and cocoa in a food processor until ingredients are thoroughly combined and finely ground. Add melted butter and pulse a few times. Remove the blade and carefully stir mixture, making sure butter is incorporated. Turn mixture into prepared pan and press, using the bottom of a flat glass, until crumbs form a solid crust evenly across the bottom of the pan and slightly up the sides. Chill crust at least 15 minutes or up to 2 days. Put springform pan on a baking sheet. Place in preheated oven and bake 12 to 15 minutes. Cool slightly before adding the filling.

3. To make the filling, place cream cheese, sour cream and sugar in a large bowl and beat until combined and smooth. Alternatively, place ingredients in a food processor and pulse until smooth.

4. Crack eggs into a small bowl. Add them to cream cheese mixture one at a time, fully incorporating each egg before adding the next. Beat or pulse mixture until smooth. Add vanilla. Beat 1 minute more, making sure mixture is smooth.

5. For dry-heat baking, preheat oven to 300°F. Leave the springform pan on the baking sheet. Pour filling into the spring-form pan, taking care not to disturb the crust. Gently wiggle the pan to settle the filling.

6. Place in preheated oven and bake 45 to 50 minutes or until edges are set and center is slightly jiggly. Without disturbing the cake, turn off oven and open the door a few seconds to dissipate the heat. Close oven door and let cake sit in the oven 45 minutes more.

7. Remove from oven and set cake on a rack to cool completely before chilling. If the top begins to show signs of cracking, carefully run an offset spatula around the edge to loosen the cake. Refrigerate cooled cake in the pan at least 4 to 5 hours, preferably overnight.

8. To serve, loosen cake edges with an offset spatula and remove the collar. Slide cake onto a serving plate. Drizzle with Tart Berry Coulis or Easy Fruit Topping. For best results, add fruit toppings immediately before serving. Serve chilled or at room temperature.

For Egg-Free Classic Cheesecake, omit 5 eggs. Combine 5 tablespoons cornstarch or arrowroot powder with 8 to 9 tablespoons cold water, mixing well. Add this mixture to cream cheese mixture in step 4. Add 1 to 2 more teaspoons vanilla and 3 to 4 more teaspoons sugar, to taste. For easy removal, line the sides of the pan with parchment paper.

Each serving contains 667 calories, 52g total fat, 29g saturated fat, 0g trans fat, 277mg cholesterol, 434mg sodium, 43g carbohydrate, 1g fiber, 32g sugars, 11g protein, 28Est GL.

Tart Berry Coulis

MAKES 2 CUPS.

Coulis is a thick fruit sauce. This recipe uses fresh or frozen fruit for a lovely bright flavor. The amount of sugar you add depends on the sweetness of the berries you use. This topping should be slightly tart to best complement the cheesecake.

2 cups fresh or frozen berries of choice, more for garnish
2 tablespoons sugar or to taste
½ teaspoon lemon zest
½ teaspoon Kirsch or pure vanilla extract
-Fresh berries, for garnish, optional

1. Place berries, sugar, lemon zest and Kirsch into a blender (or use an immersion blender). Pulse until mixture is fully blended. If using frozen berries, mixture should be thick and slushy.

2. Place mixture in a strainer over a bowl and let it drain. Use a spoon to press the solids and release the liquid into the bowl.

3. Spoon coulis over each slice of cheesecake right before serving. Top with fresh berries, if desired.

Each tablespoon contains 7 calories, 0g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 0mg sodium, 2g carbohydrate, 0g fiber, 1g sugars, 0g protein, 1Est GL.

Easy Fruit Topping

MAKES ½ CUP.

This recipe is a quick and simple way to prepare a variety of pretty fruit-based sauces.Choose high-quality jams for the best flavor and color. For a silky-smooth topping, strain the hot jam over a small bowl, pressing the liquid through the strainer and separating out the fruit solids and seeds.

½ cup high-quality jam of choice, preferably all fruit
¼ teaspoon lemon juice
-Fresh berries, for garnish, optional

1. Place jam in a small microwave-safe bowl and heat in microwave in 20-second increments until hot and liquid.

2. Stir lemon juice into jam and strain, if desired.

3. Spoon warm topping over each slice of cheesecake right before serving. Top with fresh berries, if desired.

Each tablespoon contains 56 calories, 0g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 6mg sodium, 14g carbohydrate, 0g fiber, 10g sugars, 0g protein, 9Est GL.

Ingredients

  • 2 cups gluten-free graham crackers or gluten-free chocolate cookies
  • 2 tablespoons sugar
  • 1 tablespoon dark unsweetened cocoa (omit if using graham crackers)
  • 4 tablespoons (1/2 stick) unsalted butter or dairy-free butter alternative, melted
  • 3 (8-ounce) packages full-fat cream cheese of choice, room temperature
  • 1½ cups full-fat sour cream of choice, room temperature
  • ¾ cup sugar
  • 5 large eggs, room temperature 1 teaspoon pure vanilla extract

Directions

11. Preheat oven to 350°F. Grease a 9-inch springform pan.

2

32. To make the crust, pulse graham crackers, sugar and cocoa in a food processor until ingredients are thoroughly combined and finely ground. Add melted butter and pulse a few times. Remove the blade and carefully stir mixture, making sure butter is incorporated. Turn mixture into prepared pan and press, using the bottom of a flat glass, until crumbs form a solid crust evenly across the bottom of the pan and slightly up the sides. Chill crust at least 15 minutes or up to 2 days. Put springform pan on a baking sheet. Place in preheated oven and bake 12 to 15 minutes. Cool slightly before adding the filling.

4

53. To make the filling, place cream cheese, sour cream and sugar in a large bowl and beat until combined and smooth. Alternatively, place ingredients in a food processor and pulse until smooth.

6

74. Crack eggs into a small bowl. Add them to cream cheese mixture one at a time, fully incorporating each egg before adding the next. Beat or pulse mixture until smooth. Add vanilla. Beat 1 minute more, making sure mixture is smooth.

8

95. For dry-heat baking, preheat oven to 300°F. Leave the springform pan on the baking sheet. Pour filling into the spring-form pan, taking care not to disturb the crust. Gently wiggle the pan to settle the filling.

10

116. Place in preheated oven and bake 45 to 50 minutes or until edges are set and center is slightly jiggly. Without disturbing the cake, turn off oven and open the door a few seconds to dissipate the heat. Close oven door and let cake sit in the oven 45 minutes more.

12

137. Remove from oven and set cake on a rack to cool completely before chilling. If the top begins to show signs of cracking, carefully run an offset spatula around the edge to loosen the cake. Refrigerate cooled cake in the pan at least 4 to 5 hours, preferably overnight.

14

158. To serve, loosen cake edges with an offset spatula and remove the collar. Slide cake onto a serving plate. Drizzle with Tart Berry Coulis or Easy Fruit Topping. For best results, add fruit toppings immediately before serving. Serve chilled or at room temperature.

1 slice contains 667 calories, 52g total fat, 29g saturated fat, 0g trans fat, 277mg cholesterol, 434mg sodium, 43g carbohydrates, 1g fiber, 32g sugars, 11g protein.