Cheesecake Ala' Joe - Gluten Free
From warsawnan 9 years agoIngredients
Crust:
- 1 cup finely chopped nuts (Pecans &/or Walnuts) shopping list
- 1 cup Gluten Free Chex cereal ( I use a mixture of Corn, Rice, & cinnamon) shopping list
- 1 teaspoon cinnamon shopping list
- ½ teaspoon ground Ginger shopping list
- 2 Tablespoons sugar shopping list
- ½ teaspoon salt shopping list
- 4 Tablespoons melted butter shopping list
Filling:
- 3 8 oz. Packages Cream cheese shopping list
- 1-1/3 cup of sugar shopping list
- 5 large eggs (preferably farm-fresh organic free range – it does make a difference) shopping list
- 16 oz. of sour cream shopping list
- 1/4 cup gluten free flour (I use the recipe from America’s Test Kitchen) shopping list
- 2 teaspoon real vanilla extract (good quality) shopping list
- Juice and zest from 1 lemon shopping list
How to make it
- Preheat oven to 325 degrees F.
- All ingredients should be at room temperature.
- Put first six crust ingredients in food processor and pulse until finely ground
- Melt butter in microwave and the pour slowly into the food processor while it is running.
- Prepare a 9 inch Springform pan by buttering it or spraying with non-stick spray. Press the crust into the pan going up the sides as much as possible. Place the pan into the preheated oven while you make the filling to firm it up – about five minutes.
- Beat the cream cheese until light and fluffy. Add the sugar a little at a time and continue beating until creamy. Add eggs one at a time beating after each egg. (I use a stand mixer and leave it running on low, but you can do it with a hand mixer.) Add flour, lemon juice and zest, and vanilla mixing well. Add the sour cream last and mix well.
- Take the crust out of the oven and let it cool slightly. Cover the Springform pan with aluminum foil to prevent water from getting in the pan when it cooks in a water bath. I use my turkey roasting pan. Place the springform pan in the roaster and pour in the filling batter. CAREFULLY pour in hot water into the roasting pan so that it goes about half-way up the side of the springform pan. Place on an upper rack in the middle of the 325 degree oven for 1 hour and 15 minutes.
- When time is up, remove from the oven and take it out of the water bath. Turn off the oven and return springform pan to the oven. Prop open the oven door a little and leave the cake in the oven for one hour. After one hour remove from the oven. Cool completely on the counter and then refrigerate for at least 4 hours. (It gets better if you can do it overnight. The wait is worth it. )
- Serve it with your favorite topping. Shown here with my favorite, Salted Caramel Apple Pecan See Photo. Killer!
- Notes:
- If he doesn't have to make it gluten free, Joe prefers to substitute a half-and-half mixture of ginger snap cookies and cinnamon graham crackers for the Chex cereal, and regular all-purpose flour for the gluten-free stuff.
SO good!!
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The Rating
Reviewed by 1 people-
This is awesome! You can use any topping you like. Nan's Buttered Pecan is good and so is cherry.
ShakespeareJoe in Warsaw loved it
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