Wheat Free Cheesecake Filling
A creamy yet firm wheat-free delight with a hint of lemon. This recipe is easily expanded for larger servings and pairs superbly with my wheat-free crust. I'm offering a small 4-serving recipe here.
A creamy yet firm wheat-free delight with a hint of lemon. This recipe is easily expanded for larger servings and pairs superbly with my wheat-free crust. I'm offering a small 4-serving recipe here.
- Carbohydrate 15.1167625 g
- Cholesterol 45.085 mg
- Fat 2.918615 g
- Fiber 0 g
- Protein 2.175415 g
- Saturated Fat 1.5124575 g
- Serving Size 1 1 Serving (95g)
- Sodium 23.14725 mg
- Sugar 15.1167625 g
- Trans Fat 0.270554 g
- Calories 95 calories
Step-by-step
- In a medium mixing bowl, cream together the cream cheese and bakers sugar untill it's li8ght and fluffy.
- Add the sour cream, and mix thoroughly.
- Whisk together the eggs and vanilla, then add them to the cream cheese mixture.
- Blend untill smooth.
- Preheat oven to 350.
- Pour cheesecake mixture into a 6 or 8 inch cream cheese pan that has a crust.
- Bake cheese cake for 45 to 50 minutes, until top is nicely brown.
- Let the cake cool for an hour before unmolding, and refridgerate for 4 hours for optimal texture.
Making a scaled-down dessert requires careful ingredient ratios to avoid structural failure. This four-serving proportion keeps baking times manageable while producing a dense, velvety crumb. Achieving that texture relies entirely on incorporating air at the correct stage without overworking the dairy proteins.
- Beat the cream cheese and superfine sugar for a full three minutes until the mixture turns pale and increases in volume, which creates the physical aeration necessary for a light crumb.
- Use room temperature cream cheese and sour cream to prevent curdling and ensure the fats emulsify smoothly with the egg.
- Incorporate the egg separately with the vanilla extract and mix only until combined to avoid introducing excess air that causes surface cracks during baking.
- Bake the filling at 350 degrees Fahrenheit for 45 to 50 minutes until the edges are set and the center retains a slight jiggle.
- Chill the baked dessert for a minimum of four hours to allow the starches and proteins to fully set into a sliceable consistency.
Excessive whipping introduces air pockets that expand in the oven and deflate upon cooling, ruining the density. Proper temperature control during the initial mixing phase ensures a uniform emulsion.
