Classic Vanilla Cheesecake {gluten-free}
 
 
Author:
Ingredients
  • Crust of your choice – I used Mi-Del Graham Cracker Crust, warmed in the microwave, blended in the food processor with 2 tsp. melted butter added. Pressed into the pan.
  • 2 ½ cups cottage cheese (or ricotta*)
  • 12 oz. cream cheese, softened
  • 1 cup cane sugar
  • ¼ cup gluten-free flour mix
  • 3 large eggs
  • 1 cup sour cream
  • 3 tsp. vanilla extract
  • 1 ½ tsp. lemon juice (optional, but adds a little tang)
Instructions
  1. Preheat oven to 325˚.
  2. Heat 1 gallon of water to boiling on the stovetop.
  3. Wrap 9” springform pan in two layers of heavy aluminum foil.
  4. You will need a large roasting pan to use as a waterbath.
  5. Prepare crust of your choice in a 9” springform pan.
  6. In a food processor, puree cottage cheese until smooth. *If using ricotta, skip this step.
  7. Add cream cheese, sugar and flour. Process until smooth.
  8. Add eggs, sour cream, vanilla and lemon juice (if using).
  9. Pour into pan, set pan into roasting pan and pour hot water around it up to half way up the sides.
  10. Bake for 1 hr., 10 min. or until edges are set.
  11. Turn oven off and crack oven door. Allow cheesecake to cool in the oven for an hour.
  12. Remove from oven and waterbath and cool the rest of the way.
  13. Chill before serving.
  14. Great served with a fruit or chocolate topping and whipped cream.
Recipe by Mr. Farmer's Daughter at http://www.mrfarmersdaughter.com/classic-vanilla-cheesecake-gluten-free/