Gluten Free Simple Cheesecake Filling Recipe
Gluten Free Simple Cheesecake Filling Recipe
Ingredients
For the filling:
- 4 8-ounce packages cream cheese, at room temperature
- 4 large eggs
- 1¼ cups sugar
- 2 teaspoons pure vanilla extract
For the topping:
- 2 cups sour cream
- ¼ cup sugar
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350°F.
- In an electric mixer fitted with a paddle attachment, combine the filling ingredients and beat on medium-high speed until smooth. Pour into the crust and bake for 50-55 minutes or until the center of the cheesecake is set. Remove from the oven but leave the oven on. Cool the cheesecake for 10 minutes.
- Combine the topping ingredients and blend well. Pour over the top of the cheesecake after the cake has cooled for 10 minutes. Return to the oven and cook for 5 minutes. Let cool completely, cover with plastic wrap, and refrigerate overnight or up to 48 hours.
Nutrition
Additional Variations:
Citrus Fruit Variation:
Add juice and finely grated zest of 1 lemon or 1 small orange to the cheesecake filling and make the cheesecake as directed. Top with fresh berries (some mashed, some whole) and more lemon/orange zest.
Cinnamon Apple Variation:
Use the Cookie Crust, made with gluten-free gingersnap cookies. Add ½ teaspoon ground cinnamon to the cheesecake filling and make the cheesecake as directed. Using homemade or canned gluten-free apple pie filling/topping, pile a few scoops onto each slice of cheesecake and serve.
Chocolate Hazelnut Variation:
Use the Cookie Crust, made with chocolate cookies. Melt 2 tablespoons gluten-free chocolate hazelnut spread with 2-3 tablespoons heavy cream in a small bowl. Drizzle the mixture over the top of the finished cheesecake and let cool. Sprinkle with additional crushed chocolate cookie crumbs, for garnish.
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