Wednesday, February 29, 2012

Gluten Free Cheesecake

This is a basic cheesecake with a decadent crust that is not only super simple to make, it's super delicious to eat.

I'm afraid to be left alone with this cheesecake.  I might pull a "Golden Girls" and eat the entire thing in one sitting.

I made this in an Anchor Hocking glass pie pan so there was extra filling, which I made into mini-cupcake cheesecakes in my muffin pan.  If you are going to use a springform pan for this recipe then use all of the filling for the cheesecake.



  • 1/2 cup gluten free rolled oats
  • 1/2 cup almond meal
  • 2 tablespoons golden flaxseed meal
  • 1/4 cup sugar
  • 2 tablespoons butter.

Crust Step 1:
Put the oats, the almond meal, and the golden flaxseed meal into your food processor and pulse until the oats are ground.

Crust Step 2:
Add the 2 tablespoons of softened butter to the food processor and pulse until it is thoroughly mixed in then dump it out into the pie plate or cake pan.

Crust Step 3:
Smooth and press the crust into the pan, covering the pan in a uniform thickness.  Bake the crust at 350 degrees for  10 to15 minutes.  Set it aside to cool.


  • 3 packages of Neufchatel cheese (8 ounce packages)
  • 1 tablespoon pure vanilla extract
  • 1 and 1/2 cup sugar
  • 4 eggs
  • 1/4 cup sweet rice flour
  • 1/4 cup potato starch

Filling Step 1:
In your stand mixer bowl thoroughly blend the softened neufchatel cheese with the sugar and vanilla extract.

Filling Step 2:
Add the eggs, one egg at a time and thoroughly blending in between each addition.  Then add in the flour and the potato starch.   Blend thoroughly.

Filling Step 3:
Pour the filling into the the crust. Jiggle slightly while on the counter to release all the air bubbles.

Filling Step 4:
Bake with the pie plate sitting in a shallow sided pan containing water.  Bake at 350 degrees for 1 hour.  Mine seemed to have over baked by appearance, but was absolutely delicious and perfect textured so,  Bake a few minutes less if you want a prettier top.

Filling Step 5:
Cool on a wire rack on the counter under a large inverted bowl to prevent the top from cracking.  This worked beautifully.

Cool completely in the refrigerator before serving.  Add a topping if desired.

As I mentioned before I didn't use a springform pan so there was some filling left over.  I lined a cupcake pan with paper liners, put 1 teaspoon of almond meal in the bottom and was able to make 6 mini cheesecakes.  Bake at 350 degrees for 30 minutes.


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