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. 

Cheesecake ingredients:

Makes 8 servings, over an inch deep

• ¾ cup milk, I used 2% Lactaid
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 2 eggs
• 2 x 8 oz packets of cream cheese, 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 teaspoon baking powder
• pinch of salt

Topping Ingredients:

• 1 cup sour cream
• 2 Tablespoons sugar or honey
• 1 teaspoon vanilla extract
• Fruit

Directions:

1. Preheat oven to 350°F 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. Add cubed cream cheese and blend for 2 more minutes until no blobs of cream cheese remain. Scrape down the sides.
   1. 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.
3. Pour cream cheese mix into a pie plate, it fills the pie plate but doesn’t overflow. Bake in preheated oven for about 40 minutes. Insert a knife into the center to check if it’s set or not. Roughly an inch around the outside will look golden brown, and center of cheesecake can have some cracks. Cool completely; I prefer it refrigerated overnight and then removed from the fridge about one hour before serving so texture softens.
4. To create the topping, mix the sour cream, honey/sugar, and vanilla extract together. 
5. Spread sour cream mix on top. Serve with fresh fruit, drizzle with chocolate ganache, lemon curd mixed with whipped cream, strawberry or raspberry sauce.