Wednesday, March 28, 2018

Gluten Free New York Style Cheesecake

We have "extra" cream cheese laying around so it'd be perfect for a cheesecake obviously! ~duh~

Cheesecakes are one of the easiest thing to leave out gluten products so we've made these gluten free too. And because it is a leftover recipe, it consist of very little ingredients. We didn't have to go out to get anything, everything we got from our pantry and fridge.

The key to this cheesecake is to whip it well. And the sour cream topping is the perfect way to cut the richness of a New York style cheesecake so you can eat more!!! This does not need a water bath and all the cracks adds a rustic look even so the topping will mostly cover all the cracks to give you a perfect homey cake. Try it and let us know what you think~

Classic New York Cheesecake
Yields 6 inch cake

280g (1 ⅛ cup) Cream cheese, soften
65g (⅓ cup) Granulated sugar
2 Large egg
65g (4.5 tbsp) Butter, melted
2.5g (1 tsp) Lemon juice
2g (½ tsp) Lemon zest
2.5g (½ tsp) Vanilla extract

50g (6.5 tbsp) Sour cream
25g (⅛ cup) Granulated sugar

1. Preheat oven at 180°C (360°F)
2. Combine cream cheese and sugar in a large bowl
3. Beat them together until smooth and no more sugar is visible (scrap sides of bowl a couple times)
4. Add the beaten egg into the cheese mixture in 3 additions, beating 2 minutes in between additions
5. Add lemon juice, lemon zest and vanilla extract, beat until 10 seconds
6. Fold melted butter into the batter gently
7. Pour batter into lined and greased a 6 inch cake pan
8. Rap the pan once on the counter
9. Bake for 30-35 minutes or until golden brown on top
10. Meanwhile, mix sour cream and sugar until sugar is all dissolved
11. When the cake is baked, spread sour cream mixture top of the cake
12. Return the pan into the oven with the oven turned OFF and leave it in there for 5 min
13. After 5 min, remove from oven and let it cool to room temp
14. Unmold before refrigerating it
15. Refrigerate of at least 3 hours or better overnight

I. New york cheesecake must be eaten cold, the colder the better experience you will have
II. You can serve it with blueberries
III. The sour cream cuts the richness of the cheesecake which makes the cake taste better, if you don’t like sour cream substitute with Greek yogurt
IV. Cracks will be hidden by the sour cream, this cake will look rustic but chic

Links to supplies
6 Inch Cake Pan
Electric Hand Mixer

love a top shot!

Hope you guys enjoy this weeks [How To's]

See you next week :)

 xo D

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