Raspberry Cheesecake with Homemade Gluten-Free Graham Cracker Crust
Try this Raspberry Cheesecake with Homemade Gluten-Free Graham Cracker Crust recipe.
Try this Raspberry Cheesecake with Homemade Gluten-Free Graham Cracker Crust recipe.
- 1 c sugar
- 1/2 t salt
- 1 t vanilla extract
- zest of 1 lemon
- 1 t sugar
- 1/2 c cornstarch
- 1 t baking powder
- 3/4 cup raspberry jam
- 3 t honey
- cheesecake filling:
- graham cracker crumbs (this recipe will yield more
- 1 1/2 c brown rice flour (i use arrowhead mills)
- 1/3 c packed dark brown sugar
- 5 t cold butter
- 6 t milk
- graham cracker crust:
- 1 c graham cracker crumbs
- 3 t butter melted
- 1 1/2 lbs (3 8oz pkgs) of cream cheese at room temperature
- 3 whole large eggs plus 1 large egg yolk at room temperature
- 1/8 c sour cream
- raspberry topping:
- 1 pint fresh raspberries or assorted fresh berries
- Carbohydrate 45.1213419839155 g
- Cholesterol 46.8461718758886 mg
- Fat 18.758217500276 g
- Fiber 1.64045002163132 g
- Protein 1.67354218758024 g
- Saturated Fat 11.3334838439207 g
- Serving Size 1 1 Serving (232g)
- Sodium 7078.13505651135 mg
- Sugar 43.4808919622842 g
- Trans Fat 1.31522353126408 g
- Calories 353 calories
Step-by-step
- Preheat oven to 350 degrees
- Graham Cracker Crumbs: Place dry ingredients in food processor and pulse to combine. Add the butter and pulse until coarse (no large pieces should remain). Add milk and honey. Pulse until dough forms.
- Lay out a piece of parchment paper (12x16) and dust with rice flour. Roll dough out until it covers paper (about ½" thick), continuing to brush rolling pin and dough with rice flour, as needed.
- Place parchment paper with dough on baking pan and bake for about 15 minutes, until evenly brown. Remove, cool and place in ziploc and roll over with rolling pin until crumbled.
- Graham Cracker Crust: Combine sugar, graham crackers and melted butter until moistened. Place in springform pan and press into the bottom and up the sides. Bake for 8 minutes and cool to room temperature.
- Cheesecake Filling: Preheat oven to 450 degrees. Cream the cream cheese and sugar in the bowl of an electric mixer, with paddle attachment on medium-high speed until light and fluffy, about 4-5 minutes. Reduce speed to medium and add eggs, 1 at a time, mixing well. Scrape bowl and beater, as necessary. Reduce speed to low and add sour cream, lemon zest and vanilla. Mix thoroughly and pour onto cooled crust.
- Bake for 10 minutes. Lower oven temperature to 225 degrees and bake for another 45 minutes. Turn the oven off and open the door wide. Allow cake to sit in the oven with the door open for 20 minutes.
- Take out of the oven and allow to sit at room temperature for another 2 hours or so, until completely cooled. Wrap and refrigerate overnight.
- Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
- Raspberry Topping: melt the jam in a small pan over low heat. Allow to cool to room temperature and spread over the top of the cheesecake. Arrange the berries on top of the cake. Refrigerate until ready to serve.
My Delicious Raspberry Cheesecake Journey: A Gluten-Free Adventure
As a busy working mom, finding time to bake elaborate desserts is a luxury I rarely indulge in. However, the allure of a creamy, tangy cheesecake, especially one topped with the sweet burst of fresh raspberries, was too tempting to resist. This wasn't just any cheesecake; it was a gluten-free masterpiece, crafted with a homemade graham cracker crust that shattered all my preconceived notions about gluten-free baking. The challenge, I thought, would be worth it.
The journey began with the gluten-free graham cracker crust. I've always been skeptical of gluten-free alternatives, often finding them dry and crumbly. But this recipe, with its blend of brown rice flour and carefully measured butter and honey, yielded a crust that was surprisingly sturdy and flavorful. It baked to a perfect golden brown, a testament to the precision of the recipe. The process of making the crust from scratch felt oddly therapeutic, a welcome contrast to the usual rush of my daily routine. The rhythmic pulse of the food processor, the gentle rolling of the dough, it all felt calming and unexpectedly rewarding.
Next came the cheesecake filling. The recipe was straightforward, but I paid extra attention to detail, ensuring the cream cheese was at room temperature for optimal creaminess. The process of carefully adding the eggs, one by one, and then incorporating the sour cream and lemon zest was meditative. Each step brought me closer to the delicious culmination of my efforts. The aroma of the baking cheesecake filled my kitchen, a promise of the delicious treat that awaited.
The baking process itself was an exercise in patience. The initial high-heat bake, followed by the long, low-temperature bake, was crucial for a smooth, creamy texture. The anticipation was palpable as I waited for the cheesecake to cool, a period filled with anxious checks of its progress. The final step, the raspberry topping, was a simple yet elegant finish. The glistening jam and plump raspberries added a vibrant pop of color and a refreshing tang that perfectly complemented the richness of the cheesecake.
The result was spectacular. The gluten-free crust held its form beautifully, a testament to the quality of the ingredients and the accuracy of the recipe. The cheesecake filling was incredibly smooth and creamy, the perfect balance of sweet and tangy. The fresh raspberries provided the perfect finishing touch, a bright contrast to the rich filling. This cheesecake was a true labor of love, a culmination of patience, precision, and a desire for something truly special.
More than just a dessert, this cheesecake became a symbol of my ability to achieve something challenging and rewarding, even amidst the chaos of everyday life. It's a recipe I will treasure, a reminder that even the most intricate tasks can yield delicious results if approached with care and attention.
Serving Suggestions:
- Serve chilled with a dollop of whipped cream.
- Pair with a glass of chilled white wine or sparkling cider.
- Enjoy it as a special treat after dinner or on a weekend brunch.
This recipe isn't just for special occasions; it's a testament to the joy of creating something beautiful and delicious from scratch, even when life is busy and demanding. And that, in my opinion, is the most satisfying ingredient of all.
