I don't normally make gluten free desserts but we needed one for our Christmas dinner this year. I have to say I wasn't really that unhappy about having to make a cheesecake. Pavlova is usually gluten free but I felt it would be nice to have something different.
Many cheesecakes are easily made gluten free since often the only gluten is in the crust.
New York cheesecake is my husbands absolute favourite, given that it's not the most healthy dessert on the planet it doesn't get made all that often. I also don't normally have strawberries on the top of this either but strawberries like this can hide a multitude of sins like cracks.
I think there are quite possibly better cheesecake recipes around if you are looking for a straight up New York cheesecake.
This one can hold it's head high for a gluten free version and most people won't pick up that it is any different from a typical cheesecake.
If you are making something gluten free, double check that any ingredients are gluten free, some sour creams may contain gluten. Some icing sugars/powdered sugars also contain gluten.
New York Style Cheesecake - Gluten Free
(adapted from Lori's NY cheesecake)
- 2 cups of gluten free cookie crumbs
- 1/2 cup finely ground almonds
- 1/3 cup of sugar
- 1 tspn cinnamon
- 100g butter melted
Line a 23cm/9in spring form pan with baking paper in the base and greased sides. Mix all the ingredients for the base together and press into the prepared pan. Bring the crumbs up the side of the pan a little. They do not need to go all the way to the top. I tend to add the melted butter slowly until the crumbs are moist - some gluten free cookies seem to take less butter than others.
- 720g/24oz full fat cream cheese; softened
- 1 cup sugar
- 5 large eggs - separated
- 1 cup Sour cream
- 1 1/2 Tblspns Lemon juice
- 2 tspns Vanilla
Beat cream cheese with electric mixer or food processor until creamy and soft
Add the sugar slowly and then add the egg yolks one at a time
Then add the sour cream and lemon juice then vanilla
Beat egg whites in separate bowl until soft and frothy but not to stiff peaks. Fold egg whites into the cream cheese mixture and pour into the crust.
Bake at 160/325°F for one hour, then turn off oven and leave the cheesecake in oven for 1 hour. It will still jiggle in the middle when you turn the oven off. This is done.
There is a great video that shows really nicely how to tell if a cheesecake is cooked. It always scares me, because they are so jiggly!
This cheesecake really needs to chill overnight in the fridge. Just before serving you can place fresh fruit on top. I think the fruit looks really festive, even if not traditional.
Often NY cheesecakes have a Sour cream topping. If you wish to do this you will need to pop it on for the last few minutes of cooking.
Optional Sour Cream Topping:
- 1 cup of sour cream
- 2 Tblspns white sugar
- 1/2 tspn vanilla
Mix together in a bowl and spread gently over the cheesecake after 45 minutes of baking time. Return to the oven for the final 15 minutes of cook time. Leave to cool completely in the oven and then place in the fridge overnight.
You can cook your cheesecake in a triple foil wrapped pan in a waterbath if you like. This helps prevent cracks. Also cracks and sinking are put down to over beating, opening the oven at the wrong time, not loosening the edges when the cheesecake is cooling and all manner of other things. I think cheesecake is one of those things that takes a little practice to turn out perfectly and in the meantime - there are fruit and sour cream toppings.
Cheesecakes can be frozen.