Gluten Free Egg Free Cheesecake Food

ABSOLUTELY THE BEST NEW YORK CHEESECAKE (GLUTEN-FREE)

Steps:

• Preheat the oven to 375°F and prep a large spring form pan as follows: Place a sheet of parchment paper over the inside bottom of the springform pan, fit the rim and lock in place. Trim excess paper from the underside of the pan. Place a large sheet of heavy duty aluminum foil on counter. Place the locked pan in center and raise up the foil to top rim. Crinkle around the outer top of rim. Using some firm butter, fill in the inside lower rim of pan, using your finger to form a smooth lining. (like caulking a bathtub). Place in freezer while you make the batter. You can also grease the sides of the pan and cut parchment to fit around the in sides as well.
• Beat cream cheese and sugar till smooth. Add sour cream, then eggs (one at a time). Add remaining ingredients. Mix on medium speed until well incorporated (about three minutes), scraping down sides of bowl several times while mixing to prevent lumps).
• Remove the spring form pan from freezer. Place pan onto a dishcloth onto counter and pour batter into pan. (So it's not 'loud' when you temp it).
• With your palms around the outside rim of the pan, GENTLY lift (about 1") and drop down pan onto the towel. Rotate an inch or so and repeat a few times to raise and release air bubbles from batter. (this will help keep your cheesecake from cracking).
• Set the spring form pan into a water bath. (A water bath is a baking pan or heat proof container larger than your cake pan with about an inch or two of water above the bottom of the cake pan). This is for even cooking and to preserve moisture).
• Bake at 375°F for 30 minutes. WITHOUT opening oven door, reduce temperature to 250°F and continue to bake for an additional two hours or until center of cake registers 150F with a digital thermometer.
• Remove from oven, water bath, and outer foil. DO NOT unlock the spring form pan! Place on cooling rack for 60 minutes.
• Loosen cake from sides by going between the cake and the pan with the edge of a knife (if you didn't line the sides with parchment paper). Refrigerate for at MINIMUM of four hours but overnight is best. (NOTE: If you are using a topping, you can place it onto the cake about 2 hours after refrigerating the cake).
• Unlock and remove the side of pan. For easier slicing, use dental floss. Taut between your hands, press down over cake, then let go of one end, and slide out from side. Rotate and repeat for desired amount of slices, thick or thin is up to you!

GLUTEN-FREE, EGG-FREE CHEESECAKE RECIPE

Steps:

• Preheat oven to 300 degrees.
• Using an electric mixer on medium, beat the cream cheese, condensed milk, baking soda, baking powder, cornstarch, lemon juice, and vanilla until smooth
• Blend in sour cream
• Pour into ungreased round baking pan.
• Bake for one hour.
• Insert a knife into the outer perimeter of cake. it should come out clean
• Let cake cool for 2-3 hours, then cover with plastic wrap and place in refrigerator.

GLUTEN-FREE CHEESECAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 10-inch springform pan.
• Prepare crust: Process graham crackers in a food processor into fine crumbs. Mix with sugar and melted butter until combined. Press into the bottom of the prepared pan.
• Bake in the preheated oven for 5 to 7 minutes. Remove from the oven and increase heat to 500 degrees F (260 degrees C). Let cool while you prepare the filling.
• Place cream cheese cubes into a large mixing bowl; beat on low, scraping the sides as necessary, until smooth, about 3 minutes. Add salt and 1/2 of the sugar; beat until mixed. Mix in flour and remaining sugar. Add lemon juice and vanilla; mix well. Add cream and mix, scraping the sides, until smooth.
• Add egg yolks and mix until well incorporated. Add eggs in 2 batches, mixing well and scraping the sides as needed. Pour filling into the pan on top of the cooled crust. Gently lift the pan about 1 inch and let it drop onto the countertop; repeat twice more. (This will help air bubbles to rise to the surface, helping to prevent cracking.)
• Place in the preheated oven on top of a baking sheet. Bake for 10 minutes, then reduce heat to 200 degrees F (95 degrees C) without opening the oven door; the edges may look golden and the top may be puffy. Bake for 1 hour 40 more minutes; the internal temperature of the cake should be between 150 and 160 degrees F (66 to 71 degrees C).
• Remove the cake from the oven and let sit for about 10 minutes. Run a paring knife around the edges to help pull it away from the sides of the pan as the cake contracts. Cover with a large bowl and let sit for 2 to 3 hours. Wrap tightly with plastic wrap and place in the refrigerator for 5 hours.

GLUTEN FREE CHEESECAKE

Steps:

• Preheat oven to 165°C.
• In a food processor mix the cheeses until smooth.
• Add the honey, lemon juice, rind, vanilla, cornflour and eggwhites.
• Mix again until smooth and creamy.
• Pour mixture into a 20cm springform tin which has been lined with baking paper.
• Bake for 50 minutes to an hour until cheesecake is set.
• Allow cheesecake to cool completely before releasing from tin.
• For best results make the day aheads of serving and refrigerate overnight before removing from the tin.
• When ready to serve top with a mixture of chopped fresh fruits such as strawberries and kiwifruit or bananas.
• Drizzle with passionfruit pulp.
• Could also be served topped with chocolate sauce or whatever else you like.

FAT-FREE/GLUTEN-FREE CHEESECAKE

Steps:

• Prepare pudding using box directions.
• Using an electric mixer, blend pudding with the cream cheese until smooth.
• Pour into individual cups.
• Refrigerate until firm.