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No Crust New York-Style Cheesecake (Gluten-Free)

This recipe comes to us from Lisa Bell.

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Serves 12-16

Ingredients/Utensils:

  • Reynolds Wrap large size, heavy-duty foil
  • Roasting pan that a 9” springform pan can fit inside with 1” space on all sides (can be “disposable” one)
  • 4 - 8 oz cream cheese, softened
  • 1 ¾ cups white sugar
  • 5 eggs
  • 1 egg yolk
  • 1 cup unsalted butter, softened
  • 1/8 cup cornstarch
  • 1 ½ cups sour cream
  • ½ teaspoon gluten-free almond extract
  • ½ cup heavy whipping cream
  • 1 teaspoon gluten-free vanilla extract
  • ½ teaspoon nutmeg
  • 1 cup chopped pecans (optional)
Directions:
  1. Bring all ingredients to room temperature.  Preheat oven to 375ºF. Wrap outside of 9” springform pan with foil.  Generously butter inside of pan.
  2. In large food processor, beat cream cheese and butter until smooth. Add sugar and cornstarch. Blend in sour cream.  Transfer to an extra large mixing bowl. With electric mixer, add whipping cream, and almond and vanilla extracts. Blend in eggs and egg yolk ONE AT A TIME, mixing and scraping bowl with spatula thoroughly between each addition.
  3. Pour batter into pan. Place pan in roasting pan and add water (about 4 cups to prevent cracks) outside of the springform pan. Bake on center rack for 70 minutes.
  4. Turn off oven and let cool with the door open for 1 hour. Remove springform pan from water bath and chill for at least 3 hours before removing the cake from the pan. Dust with nutmeg, and top with chopped pecans, if desired.

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5 Responses:

 
Dianne
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
01 Apr 2009 10:24:55 AM PDT
I can't do veggie gums, an ingredient in Philadelphia Cream Cheese.

 
Hal
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
03 Apr 2009 6:47:50 AM PDT
Great recipe. My wife his been making me a gluten-free New York Style cheesecake for years. She also makes a great gluten-free Pumpkin cheesecake.

 
elizabeth gleason
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
04 Apr 2009 6:49:23 PM PDT
Goodness, we just spent close to $100 today at the Glutteny Bakery in Pittsburgh because I can't bake gluten free. It is hard. I've spent about 25% of my last three years at UPMC inpatient hospital because of cross contamination or stupidity. I now have a seizure disorder from hitting my head from passing out after not eating or drinking for days from a gluten exposure... please just tell me what to do to navigate your site better. Elizabeth

 
Lisa Bell-Pressley
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
03 Nov 2013 6:41:11 AM PDT
I'm just glad I'm able to have my cake and eat it too, so that is always a plus. Good recipe.

 
Shanicey
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
05 Jul 2017 3:04:34 AM PDT
This recipe is loved by none gluten eaters and gluten eaters. The egg part of one egg at a time is extremely important as then it turns to cream egg cake if not done correctly.. but by fair the best one.




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