Gluten Free Simple Cheesecake Filling Recipe
- 1 Cookie Crust or Nut Crust
- 4 8-ounce packages cream cheese, at room temperature
- 4 large eggs
- 1¼ cups sugar
- 2 teaspoons pure vanilla extract
- 2 cups sour cream
- ¼ cup sugar
- 1 teaspoon pure vanilla extract
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.
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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