Gluten Free Cheesecake
This creamy and smooth gluten free cheesecake is the dessert recipe you didn't know you needed. The flaky and buttery crust is so good, you won't even be able to tell it's gluten free.
Servings: 10 slices
Cost: $15
Ingredients
Crust
- 3/4 cup Gluten free oatmeal flour
- 3/4 cup Finely chopped pecans
- 2 tablespoons Brown sugar
- 1/3 cup Butter melted
Cheesecake
- 1 1/2 pounds Cream cheese room temperature
- 3/4 cup Brown sugar divided
- 5 Large egg yolks
- 1/2 cup Heavy cream
- 2 teaspoons Pure vanilla extract
- 1 1/2 teaspoons Lemon zest
- 1 1/2 teaspoons Orange zest
- 3 Large egg whites
Strawberry Glaze
Instructions
Crust
- Position the rack in the lower third of the oven. Preheat oven to 325 degrees.
- Generously butter a springform pan.
- In a medium bowl, mix the oatmeal flour, pecans and sugar until combined.
- Stir in melted butter until moistened and press the crust into the bottom of the springform pan. Place in crust in the refrigerator.
Filling
- Mix the cream cheese and ½ c sugar into a large bowl. Scrape down sides and mix again.
- Add in egg yolks and combine with an electric mixer or hand mixer
- Slowly add cream, vanilla, lemon zest, and orange zest until completely combined.
- In a large mixer or large bowl, beat egg whites until soft peaks form.
- Add the remaining ¼ c sugar, 1 tablespoons at a time, beating until the whites are shiny. This should take around 45 seconds.
- With a rubber spatula, fold one-fourth of the cheese mixture into the whites, taking about 10 turns to lighten. Fold in the remaining cheese mixture, taking an additional 30 turns.
- Pour the batter into the pan with the crust.
- Bake for 40 minutes.
- Let cool and top with strawberry glaze
