It’s creamy, it’s lemony, it’s tangy. And it’s the only cheesecake you will be willing to cut off your arm for.
Luscious lemon cheesecake that is hands down, damn delicious and gluten-free.
Mon gâteau au fromage au citron! I was thrilled to flavor this cheesecake with lemon, since my boyfriend and I have been particularly bored with coffee and chocolate.
Now before we get started, please note that this cheesecake is awesome enough that you probably don’t even need to make a crust- which is why I have it listed as optional on the recipe card. But if you still wanted a crust, you could also use gluten-free graham crackers instead of Tate’s crispy chocolate chip cookies for a different flavor.
This beauty started out as a mad idea, but soon (okay, 10 hours later soon) it turned out to be a real life masterpiece.
You know, I feel like cheesecake gets a bad rap. It takes hours to bake, then it takes hours to cool, it takes hours to digest after eating three too many slices… And then people drop the idea of making it altogether, which is incredibly disappointing. I mean, think of how impressive a feat it is to make something so delectable, so texturally pleasing to your palate! Think of how impressive you will come across to your friends, your family, your first date, your boss!
Alas, cheesecake is just one of those desserts that you would only expect to find at a fancy restaurant or in an overpriced container at Sam’s Club.
But might it change your mind if you knew that these babies originated in ancient Greece? I mean c’mon, this is food of the gods, people!
For years, my family had never thought it worth it to slave over something in the kitchen. But Eric and I were there to change that.
Lemon Cheesecake
Written by The Wildflour
Yields one 10.5 inch cheesecake
Prep time: 45 min
Bake time: 3 hr 45 min
Cool/chill time: 7 hr
For optional crust:
1.5 packs Tate’s crispy gluten-free chocolate chip cookies
4 Tbsp melted butter
1 Tbsp Bob’s Red Mill 1:1 gluten-free baking flour
1/3 c brown sugar
For cheesecake:
5 packs of 8 oz Philadelphia cream cheese *Room-temperature
2 c sugar
2 Tbsp cornstarch
6 large eggs
1/2 c freshly-squeezed lemon juice
3 tsp vanilla
1/2 tsp salt
3 c sour cream
For optional crust:
- Preheat oven to 350 degrees Fahrenheit.
- Pulverize the crispy chocolate chip cookies with blender.
- Add remaining ingredients and stir to combine.
- Place a round piece of wax paper in the bottom of a 10.5 inch springform pan.
- Press into bottom of the springform as an even layer.
- Bake for 20 minutes, or until dry to the touch.
For cheesecake:
- Preheat oven to 200 degrees Fahrenheit. Line the bottom of a 10.5 inch springform pan with a round piece of wax paper.
- In a large mixing bowl using a stand mixer, beat cream cheese and sugar until smooth and silky.
- Beat in cornstarch. Add eggs, one at a time. Add lemon juice, vanilla, and salt until combined. Beat in the sour cream just until incorporated.
- Push your cheesecake batter through a fine mesh sieve to remove any textural impurities before pouring into the springform pan.
- Place cheesecake in oven for 45 minutes. Temporarily remove, and gently pop any bubbles that have risen to the surface. Put back in the oven for 3 more hours without opening up the door of the oven.
- To finish, broil the cheesecake until top is golden brown and gorgeous.
- Remove from oven. Run a knife around the edges of the springform pan. Let cool for 3 hours to room temperature, then gently remove from springform pan.
- Let chill for at least 4 hours or overnight in the refrigerator.
Get incredible gluten-free recipes delivered directly to your inbox!
thewildflour.travel.blog 