Classic Vanilla Cheesecake {gluten-free}

Looking for a light, creamy cheesecake that’s pretty much fool proof? Look no further than this Classic Vanilla Cheesecake! It’s gluten-free and uses lighter versions of dairy for a refreshing change from heavy, cream cheese-filled cheesecakes.

Now, don’t get me wrong. I LOVE cream cheese, but sometimes I like a nice, BIG piece of cheesecake and you can’t always do that when it’s such a heavy dessert it sits in your belly like a rock. This one won’t.

I adapted it from a recipe I did for a client many years ago. Changing the ratios and a few ingredients made it even better and I make it often – at least a couple times a year.

It’s great now, though that I have choices in cheesecakes. Check out the two cheesecake versions I posted earlier this week. I have a vegan version that is to.die.for. and, a Classic Low-carb version for those of you watching your carb loads. They are all equally delicious and serve different needs and tastes. Great for serving at a buffet where friends and family like to have choices.

I used my caramel recipe to drizzle on top because … caramel. It’s a great fool-proof recipe to serve as a topping with some whipped cream. My son eats it right out of the jar … because, he’s 21 and he can. Me? Yeah, I dream about those days with fond memories of no consequences.

A couple notes:
• I used a premed crust by Mi-del for the crust of this cheesecake. It’s sometimes difficult to find gluten-free “graham cracker” crumbs. Mid-del makes a preformed crust in a tin. I simply broke it apart, warmed it in the microwave for 30 seconds and put it in the food processor with another 2 tsp. of melted butter. It held together beautifully. Feel free to make your own favorite crust.
• The filling for this recipe is best made in a food processor to get it very smooth. If you’re using cottage cheese, blend it first to break up the lumps. If you’re using ricotta cheese, you may not need the food processor but it helps. If you use a hand mixer, it just may not be as smooth, but it will still blend fine and be delicious.
• I also have a cherry pie filling topping that’d be delicious on this. You can find that here.

Classic Vanilla Cheesecake {gluten-free}

 

Author:

www.mrfarmersdaughter.com

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Ingredients

• Crust of your choice – I used Mi-Del Graham Cracker Crust, warmed in the microwave, blended in the food processor with 2 tsp. melted butter added. Pressed into the pan.
• 2 ½ cups cottage cheese (or ricotta*)
• 12 oz. cream cheese, softened
• 1 cup cane sugar
• ¼ cup gluten-free flour mix
• 3 large eggs
• 1 cup sour cream
• 3 tsp. vanilla extract
• 1 ½ tsp. lemon juice (optional, but adds a little tang)

Instructions

1. Preheat oven to 325˚.
2. Heat 1 gallon of water to boiling on the stovetop.
3. Wrap 9” springform pan in two layers of heavy aluminum foil.
4. You will need a large roasting pan to use as a waterbath.
5. Prepare crust of your choice in a 9” springform pan.
6. In a food processor, puree cottage cheese until smooth. *If using ricotta, skip this step.
7. Add cream cheese, sugar and flour. Process until smooth.
8. Add eggs, sour cream, vanilla and lemon juice (if using).
9. Pour into pan, set pan into roasting pan and pour hot water around it up to half way up the sides.
10. Bake for 1 hr., 10 min. or until edges are set.
11. Turn oven off and crack oven door. Allow cheesecake to cool in the oven for an hour.
12. Remove from oven and waterbath and cool the rest of the way.
13. Chill before serving.
14. Great served with a fruit or chocolate topping and whipped cream.

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