Ingredients: |
Ingredients: Crust:
½ C all-purpose gluten-free flour blend (I used Bob's Red Mill 1 to 1 All Purpose Gluten Free Flour Blend)
½ C gluten-free quick cooking oats
⅓ C brown sugar, packed
¼ t baking soda
¼ C butter (½ stick), cold, cut into 1-inch cubes
Filling:
½ C heavy cream
3 T cornstarch
3 T water
24 oz. cream cheese, softened (3 pkg. 8oz each)
½ C sugar
½ C sour cream
1 can (14 oz) sweetened condensed milk
1 T lemon juice
2 t pure vanilla extract
Strawberry sauce for serving (optional)
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Directions: |
Directions:Crust:
Preheat oven to 350º. Position the oven rack in the center of the oven.
In a food processor, combine flour, quick oats, brown sugar, cinnamon, baking soda, and butter and process until finely chopped (Approximately 30 seconds).
Press pie crust mixture into the bottom of an 8" glass pie pan.
Bake for 10-12 minutes or until it starts to brown.
Remove from the oven. Crust will appear raised. It should flatten on its own. If it doesn't, press the crust with a spoon until it is even and flat.
Filling:
Preheat oven to 350º. In a medium bowl, whip cream with an electric mixer until stiff peaks forms, about 1 minute. Set aside.
Mix cornstarch and water in a small bowl until smooth. Set aside.
Place the cream cheese in the bowl of an electric mixer, beat on low speed for 2-3 minutes until smooth and free of any lumps. Add sugar and sour cream and continue mixing until incorporated. Gradually add sweetened condensed milk and beat until creamy, for 1-2 minutes. Add lemon juice, vanilla extract and cornstarch mixture; beat until well incorporated. Turn off mixer.
Add whipped heavy cream and gently fold in using a spatula. Pour the mixture over the crust; tap gently to remove any air bubbles.
Place the cheesecake pan on a large piece of aluminum foil and fold up the sides around it (this is to keep the water from seeping into the cheesecake).Place the cake pan in a large roasting pan until the water is about halfway up the sides of the cheesecake pan.
Bake for 40 minutes or until the edges are just barely puffed but the filing is pale - you're not looking for golden brown. The center of the cheesecake should still wobble when you remove it from the oven. Turn the oven off and allow to cool for 40 minutes in the oven with the door closed. Refrigerate for 4 hours, or overnight.
Loosen the cheesecake form the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. |
This recipe for Lauren's Egg Free Cheesecake with Gluten Free Crust is from