Raspberry Cheesecake with Homemade Gluten-Free Graham Cracker Crust
Author: Adapted from Ina Garten's Raspberry Cheesecake and Elizabeth Barbone's Honey Maid Graham Cracker Recipes
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 8
A deliciously creamy and zesty cheesecake with fresh berries on top and a buttery, crumbly gluten free homemade graham cracker crust. It cooks for about 1½ hours but you need to cool it overnight so I added 12 hours to the cooking time.
Ingredients
Graham Cracker Crumbs (this recipe will yield more than you need for the cheesecake crust but it is great to save the remainder in a ziploc bag or airtight container for future use):
1½ C brown rice flour (I use Arrowhead Mills)
½ C cornstarch
⅓ C packed dark brown sugar
1 t baking powder
½ t salt
5 T cold butter
6 T milk
3 T honey
Graham Cracker Crust:
1 C graham cracker crumbs
1 T sugar
3 T butter, melted
Cheesecake Filling:
1½ lbs (3 8oz pkgs) of cream cheese, at room temperature
1 C sugar
3 whole large eggs plus 1 large egg yolk, at room temperature
⅛ C sour cream
Zest of 1 lemon
1 t vanilla extract
Raspberry Topping:
¾ cup raspberry jam
1 pint fresh raspberries or assorted fresh berries
Instructions
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 ⅛" 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
Recipe by Jackie Ourman at http://jackieourman.com/tuesdays-treat-raspberry-cheesecake-with-homemade-gluten-free-graham-cracker-crust/