Impossibly Easy Cheesecake

From Oonagh Williams of Royal Temptations Catering

I found the original wheat flour version of this cheesecake recipe on the Bisquick website and made it with gluten-free King Arthur flour. 

Impossibly Easy Gluten-Free Cheesecake
makes at least 8 servings, over an inch deep

Ingredients:

  • ¾ cup milk, I used 2% Lactaid
  • 2 tsp gluten-free vanilla extract
  • 1 tsp gluten-free almond extract
  • 2 eggs
  • 2 x 8 oz packets of cream cheese, soft, room temperature, cut into cubes
  • 1 cup sugar
  • 1/3 cup King Arthur gluten-free, all-purpose flour—no xanthan gum, no baking powder
  • ½ tsp gluten-free baking powder
  • pinch of salt

Topping:

  • 1 cup sour cream
  • 2 tablespoons sugar or honey
  • 1 teaspoon gluten-free vanilla extract
  • Fruit

Directions:

  1. Preheat oven to 350 degrees and grease a 9” glass pie plate
  2. Put milk, vanilla, almond, eggs, sugar, flour, baking powder and salt in food processor. Blend on high speed for 15 seconds.
  3. Add cubed cream cheese and blend for 2 more minutes until no blobs of cream cheese remain. Scrape down the sides. If you don’t have a food processor, put cream cheese in 8 cup bowl, add milk, extracts and dry ingredients and beat until smooth. Then beat in eggs.
  4. Put the pie plate on jelly roll pan, pour in cream cheese mix, it fills the pie plate but doesn’t overflow. Bake in preheated oven for about 40 minutes.  Usually, for a cheesecake or custard, I will insert a knife halfway between edge and center and see if the custard is sticking to knife rather than runny as it stiffens on cooling and isn’t overcooked. With this recipe, I find I have to cook it until center is set or it still tastes floury. Roughly an inch around outside will look golden brown, center of cheesecake can have some cracks, it will have risen and will deflate on cooling. Cool completely.  I prefer it refrigerated overnight and then removed from the fridge about one hour before serving so texture softens.
  5. For the topping: mix the sour cream, honey/sugar, and vanilla extract together. 
  6. Spread sour cream mix on top. Serve with fresh fruit, drizzle with chocolate ganache, lemon curd mixed with whipped cream, strawberry or raspberry sauce.

Don’t expect a crust like a regular pie crust, but it does form an outer layer. 

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