Gluten free New York style baked cheesecake

    Gluten free New York style baked cheesecake

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    1hr10min


    4 people made this

    About this recipe: When I give these cheesecakes to friends for birthdays, Christmas, weddings, etc., they are always thrilled and surprised that it's not professionally made (I never say how easy it is to make!). See the footnotes for ideas on jazzing it up. It takes only 10 minutes prep, so have a go!

    Ingredients
    Serves: 12 

    • 230g gluten-free sweet oat biscuits, crushed
    • 50g crushed pecans (optional)
    • 50g butter, melted
    • 900g cream cheese, at room temperature
    • 6 large eggs
    • 300ml soured cream
    • 2 tablespoons cornflour
    • 1 tablespoon lemon juice (about 1/2 a lemon)
    • 1 tablespoon vanilla extract (with seeds, if possible)
    • 300g caster sugar

    Method
    Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

    1. Preheat oven to 180 C / 160 C fan / Gas 4.
    2. Mix the biscuit crumbs and pecans (if using) with the melted butter, and press evenly over the bottom of a 24cm springform cake tin, ensuring the base goes about halfway up the height of the ring. (Use your knuckles around the bottom edge to press in, so you don't leave it too thick there.)
    3. Beat the cream cheese until smooth, and beat in the eggs one at a time. Add the remaining ingredients and keep mixing until there are no lumps. Pour the filling over the base smoothing the top with a spatula or palette knife for a flat surface.
    4. Bake for 1 hour (turning the pan carefully halfway through for even baking). After an hour, turn the oven off and leave the cheesecake in for a further 30 minutes. Don't use a skewer to test, go by looks and touch - you should have a browned, slightly raised ring around the sides, and a flatter, lighter centre section which is firm to the touch with a slight bounce. Remove to a cooling rack.
    5. As the cake cools, it will shrink slightly inside the ring. Gently insert a palette knife around the inside of the ring, going all the way down, to loosen the cake from the ring, before releasing the ring clip and lifting off the ring. When the cake is fully cooled, slide the cake off the base onto a large serving plate.

    Tip

    If not on a gluten free diet, you can substitute the biscuits used for the base for 15 Hob Nobs which yield, when crushed, 230g.

    Toppings

    The perfect topping to balance the richness is sliced fresh cherries, soaked in kirsch with the grated zest of half a lemon. Cook on the hob until softened, and spoon over each slice or on the side when serving.

    Chocolate swirl

    You can make a swirled cheesecake by splitting the cheesecake filling at step 3 into two bowls, mixing in 3 tablespoons cocoa powder to one bowl. Pour about 1/3 of each mixture at a time, alternating, into the pan, then use a skewer (or long spoon handle) to swirl them together in the design of your choice - zigzags, figure-8s, circles, etc.

    Baking tip

    I place a baking tray on the oven rack underneath the cheesecake, to catch any excess butter that drips out during baking. This happens until you learn the fat content of the cookies (and nuts) you use for the crumb base, and can adjust the butter to match.

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