Today, I would like to share a delicious two-layered cheesecake with you. This cheesecake is a perfect dessert for any occasion and it’s gluten free. The crust is a buttery graham cracker base with a first layer of light and creamy rich cheese filling. The second layer combines sweetened sour cream with vanilla extract that compliments the cream cheese layer. This is a family recipe that has been passed down through generations. It is a favorite among my family and friends. Let me know what your thoughts are on this recipe. Enjoy!
Tips to ensure a fantastic outcome
1. Start with room temperature ingredients.
2. Cream the sugar and cream cheese for at least two minutes until the mixture is light and fluffy. This is the key to a light texture to your cheesecake.
3. For the gluten-free crust, I know GF graham crackers can be hard to find. Ground gluten free vanilla cookies are a great substitute.
4. As a reminder, be sure your gluten free products have the GF stamp.
FAQs
Why do you put sour cream on cheesecake?
Cheesecake is very rich in texture, and the sour cream complements the richness by adding a bit of tang to the flavor and a creamy texture.
Which cream cheese is best for making cheesecake?
Using full-fat cream cheese is the best choice
Why do I need to use room temperature ingredients?
Cold ingredients will not emulsify properly, preventing air bubbles from forming during baking. Cold ingredients can create uneven and sometimes dense outcomes. Using cold ingredients in a cheesecake recipe may cause the cheesecake to crack.
How to serve
1. Caramel sauce or chocolate sauce.
2. Any seasonal fruits.
3. Serve cheese cake at room temperature. The flavors will be more pronounced.
Gluten Free Cheesecake
Equipment
- 1 stand mixer or hand mixer
- 2 silicone spatulas
- 3 mixing bowls,
- 1 8"spring form pan substitute: 9 inch deep dish pie plate
Ingredients
Crust: Make sure ALL ingredients have GF labels
- 1½ cup gluten free graham crackers crumbs (see notes for substitutions)
- ½ cup granulated sugar
- 8 tbsp butter, melted
Cheese Cake Batter
10 Minute Resting Time
Topping
- 1 cup sour cream
- 1 cup granulated sugar (caste sugar if you can find it)
- 1 teas vanilla extract
Instructions
- Preheat oven to 350 degrees
- Prepare pie plate: In a mixing bowl combine gluten-free graham cracker crumbs, melted butter and sugar. While mixture is still warm, line the pie pan with the mixture pressing it firmly into the bottom and sides of pan to form the crust. Set aside
- mix the cream cheese, sugar and salt until light and fluffy. At least two minutes with a stand mixer.
- add eggs one at a time,beating well after each addition
- Beat in vanilla, pour into pie plate center of oven on a rimmed cookie sheet place in oven for 50 minutes
Take out of oven and let the cake rest on a rack for 15 minutes.reset oven to 450°
Topping:
- beat sour cream,sugar and vanilla until combined.
- pour topping on the cheesecake and bake for an additional 10 minutes.
- remove from oven and place on a baking rack until completely cooled. Cover and refrigerate.
- When ready to serve, remove cake from spring form pan and serve.
Notes
- Make sure your gluten-free ingredients have the GF stamp on their labels. It is your responsibility to ensure the brands you use are gluten-free.
- GF graham crackers can be hard to find. I substitute GF vanilla cookies and use dark brown sugar instead of granulated sugar for the crust.
- For added flavor, try adding ground pecans to the GF crust
- Garnish with fresh sliced fresh strawberries
- Serve with caramel or chocolate sauce.
