Our girl Colleen is famous for coming up with luxurious recipes for her loved ones. This recipe, a delicious and velvety cheesecake, is a family Valentine’s tradition for her family: every year Colleen bakes up a fabulous cheesecake and provides a variety of toppings for them to choose from. This versatile recipe pairs well withfruit, chocolate, caramel, nuts, or any other topping, and it keeps very well when made in advance.
2 cups (200 grams) of graham cracker crumbs or crushed cookie crumbs
1/4 cup (50 grams) granulated white sugar
1/2 cup (114 grams) unsalted butter
32 ounces (907 grams) cream cheese, room temperature ( you must use full fat, not reduced or fat free cream cheese)
1 cup (200 grams) granulated white sugar
3 tablespoons (35 grams) Better Batter Gluten Free Flour
5 large eggs, room temperature
1/3 cup (80 ml) heavy whipping cream
1 tablespoon fresh lemon zest
1 teaspoon pure vanilla extract
1 cup (240 ml) sour cream(not low fat or fat free)
2 tablespoons (30 grams) granulated white sugar
1/2 teaspoon pure vanilla extract
Grease, or spray with Pam, a 9 inch (23 cm) springform pan.
Place the springform pan on a larger baking pan to catch any leakage while the cheesecake is baking. Preheat your oven to 350 degrees F (177 degrees C) and place your rack in center of oven.
Prepare Crust: In a medium sized bowl combine the gluten free graham cracker or cookie crumbs, sugar, and melted butter. Press the crumbs evenly over the bottom and about 1 inch (2.5 cm) up the sides of the springform pan. Cover and refrigerate until firm, about 30 minutes.
Meanwhile, make the filling: In bowl of your electric mixer place the cream cheese, sugar, and Better Batter Gluten Free Flour. Beat on medium speed until smooth (about 2 minutes), scraping down the bowl as needed. Add the eggs, one at a time, beating well (about 30 seconds) after each addition.Scrape down the sides of the bowl. Add the whipping cream, lemon zest, vanilla extract and beat until incorporated. Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan back on the larger baking pan and place in the oven.
Bake for 15 minutes and then lower the oven temperature to 250 degrees F (120 degrees C) and continue to bake for about another 60 -90 minutes or until firm, and only the center of the cheesecake looks a little wet and wobbly. (The baking time can vary due to the differences in ovens, so make sure to check that the cheesecake is firm with only the center being a little wet and wobbly.) Remove from oven and place on a wire rack.
Meanwhile, in a small bowl combine the sour cream, sugar, and vanilla extract. Spread the topping over the warm cheesecake and return to oven to bake for 15 more minutes. Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools).
Let cool completely before covering with plastic wrap. Refrigerate several hours,preferably overnight. Serve with fresh fruit or fruit sauces.
Makes one – 9 inch (23 cm) cheesecake.
Tips: Sometimes the surface of the cheesecake cracks. To help prevent this from happening do not over beat the batter, especially when creaming the cheese and sugar. Another reason for cracking is over baking the cheesecake. Your cheesecake is done when it is firm but the middle may still look a little wet. Also, make sure the spring form pan is well greased as cracking can occur if the cheesecake sticks to the sides as it cools.
To freeze: Place the cooled cheesecake on a baking pan and freeze, uncovered, until firm. Then wrap in aluminum foil and place in a freezer bag. Seal and return to freezer. Can be frozen for several months. Thaw uncovered cheesecake in the refrigerator overnight.