Delicious Gluten-Free Cheesecake Recipe to Savor Guilt-Free
Welcome to my recipe blog, where I share delicious and healthy recipes that will make your taste buds dance with joy! Today, I’ve got a treat for you – a gluten-free cheesecake recipe that will satisfy your sweet tooth without jeopardizing your health.
If you’re looking for a dessert that’s both indulgent and nourishing, look no further than this cheesecake recipe. This dessert is perfect for people with gluten intolerance or celiac disease, as it uses gluten-free graham cracker crumbs instead of wheat-based ones.
But this dessert isn’t just for those on a gluten-free diet – it’s also great for anyone who wants to enjoy a creamy, decadent treat without compromising their health. Unlike most cheesecake recipes out there that are loaded with unhealthy ingredients like refined sugar and butter, this cheesecake recipe uses natural sweeteners like honey and low-fat ricotta cheese to keep the calories in check.
So why deny yourself the pleasure of eating delicious treats when you can make this guilt-free gluten-free cheesecake? In the next sections, I’ll give you the ingredient list, how-to steps, substitutions and variations, serving suggestions, storing procedures, tips for perfect results, FAQs, and conclusion of this amazing recipe. Let’s dig in!
Why You’ll Love This Recipe
This gluten-free cheesecake recipe is a game-changer in the world of desserts. If you’re looking for a dessert that is both cheesy and healthy, then this cheesecake recipe is all you need in your life. As a nutritionist and food blogger, I assure you that this recipe’s ingredient list will blow your mind!
The crust is made from the best gluten-free graham crackers, which give a perfect crunch to the cheesecake. The filling is made up of low-fat ricotta cheese and cream cheese, making it healthier than the traditional version. The natural sweetener like honey adds to the unique flavor and makes it stand out from other cheesecake recipes. The addition of lemon zest replenishes its taste buds with freshness.
This recipe beats out any cheesecake recipe for its gluten-free ingredients, with no compromise on taste. So if you are someone who craves desserts without compromising on their health goals, then this cheesecake recipe is just what you need.
Now, who said the healthiest cheesecake couldn’t be the tastiest? Try our gluten-free cheesecake recipe and see for yourself!
Ingredient List
Here is a gluten-free cheesecake recipe that uses low-fat ricotta cheese, cottage cheese and cream cheese as the main ingredients. The recipe calls for 4-8oz blocks of cream cheese, 1 cup of low-fat ricotta cheese, 1 cup of cottage cheese, and 2 cups of sour cream.
Cheesecake Crust Ingredients:
- 2 cup (64g) King Arthur almond flour
- 3/4 cup (64g) King Arthur coconut flour
- 1/4 cup + 2 teaspoons powdered Lakanto Monkfruit Sweetener (or other keto-friendly powdered sugar substitute)
- A pinch of salt
- 1/2 cup melted coconut oil
Cheesecake Filling Ingredients:
- 4-8 oz blocks of cream cheese softened
- 1 cup low-fat ricotta cheese
- 1 cup cottage cheese
- 2 cups sour cream
- 4 large eggs
- Zest of one lemon
- Juice of half a lemon
- 2 teaspoons pure vanilla extract
For the crust, the recipe uses King Arthur almond flour and coconut flour, powdered Lakanto Monkfruit sweetener or other keto-friendly powdered sugar substitute for sweetness, and melted coconut oil to bind it together.
In addition to the main ingredients, you’ll also need a gluten-free graham cracker crust made from graham crackers that are free from gluten and low in carbs/sugar. For this recipe, King Arthur brand Graham Cracker Crumbs work great!
The Recipe How-To
Now that we have our ingredients ready, it’s time to get started on making our delicious gluten-free cheesecake. Follow these simple steps for a perfect result every time.
Making the Gluten-Free Graham Cracker Crust
The first step in making a cheesecake is preparing the crust. We will be using gluten-free graham cracker crumbs for this recipe.
Step 1: Prepare the Graham Cracker Crumbs
In a mixing bowl, combine 2 cups of gluten-free graham cracker crumbs with ¼ cup of honey and 1 tsp of vanilla essence. Mix together until thoroughly combined.
Step 2: Melt the Butter
In a separate bowl, melt 4-8 oz of margarine/butter in the microwave or using a double boiler.
Step 3: Combine Graham Cracker Crumbs and Melted Butter
Add melted butter to the bowl of graham cracker crumbs, and mix until you have a sticky mixture.
Step 4: Press the Mixture into Pan
Transfer that mixture into a 9-inch springform pan, pressing it down firmly onto the bottom and sides. Preheat your oven to 325℉ (165℃) while you move on to preparing the filling.
Making the Cheesecake Filling
For this cheesecake recipe, we will be making a mixture of low-fat ricotta cheese, cream cheese, cottage cheese, and sour cream.
Step 1: Combine Cheeses and Low-Carb Sugar Alternative
Using an electric mixer or stand mixer with paddle attachment, beat together 3 blocks of cream cheese at room temperature, 16 ounces of low-fat ricotta cheese, and 1 cup of cottage cheese until smooth. Add 2 cups (or equivalent) of low-carb sugar alternative (e.g., stevia or xylitol) and beat the mixture again until evenly combined.
Step 2: Add Eggs One at a Time and Flavors
Add 4 large eggs, one at a time into the bowl, mixing well after each addition. Stir in 2 teaspoons of fresh lemon zest, 2 teaspoons of pure vanilla extract, and 1/4 cup of cornstarch/cornflour.
Step 3: Pour Mixture into Crust and Bake
Pour the resulting mixture into the prepared crust. Bake at 325℉ (165℃) for about 60-70 minutes (1-1/4 hours), depending on your oven. When it’s finished baking, the cheesecake should be set and golden brown.
Congratulations! Your beautiful gluten-free cheesecake is now ready to enjoy. Let it cool before removing from the pan, then slice it up and serve, plain or with your favorite topping.
Substitutions and Variations
As a nutritionist and food blogger, I know that not everyone has the same dietary needs or preferences. That’s why it’s important to have some substitutions and variations to this gluten-free cheesecake recipe to cater to different tastes.
Firstly, if you don’t have low-fat ricotta cheese or cottage cheese, cream cheese makes a good substitute for both. You could also try using vegan cream cheese blocks if you prefer not to use dairy products. Just make sure they are softened before making the filling.
If you love citrusy tang, instead of using lemon zest, try zesting an orange, lime or grapefruit to give a unique dimension of flavour. For an extra layer of depth, mix in some chocolate chips or nuts like almonds or macadamia for some crunch.
For a vegan-friendly option or a low-carb alternative, use cornflour in place of graham cracker crumbs for the crust. Alternatively, use almond meal or coconut flour as substitutes for the crust – this will pack an even richer taste into this gluten-free cheesecake recipe.
If you’re worried about the sugar content in your cheesecake, try swapping sugar with honey. You can also use sugar alternatives like agave nectar, stevia, and maple syrup. You’ll want to adjust the sweetness level accordingly – less is often better than too much.
The beauty of making homemade cheesecakes are that there are so many ways to customize them to meet your unique dietary requirements and preferences. Whatever ingredients you choose, always be sure that they are still gluten-free and bake at the same temperature and for the same amount of time indicated in this recipe.
Serving and Pairing
Once you have made this gluten-free cheesecake recipe, the important question arises – how to serve and pair it? Well, you can simply enjoy a slice of this heavenly cheesecake as is, or you can put in some creative efforts to enhance the flavors and the overall experience.
To start with, you can top your cheesecake with fresh fruits like strawberries, blueberries or raspberries to add some tanginess and color to it. Drizzle some honey or maple syrup on top along with a sprinkle of chopped nuts like almonds, pecans or walnuts for that extra crunch.
If you feel like indulging in something rich and chocolatey, go for melted chocolate or caramel sauce as your topping. You can also make a fruit coulis by blending fresh berries or fruits with a little sugar and lemon juice.
When it comes to pairing this gluten-free cheesecake, the possibilities are endless. You can serve it as a dessert after a hearty meal or have it for breakfast with some hot tea/coffee. You can pair it with a glass of smooth red wine like Merlot or Pinot Noir or a sweet white wine like Moscato or Riesling. For non-alcoholic options, try pairing it with iced tea, hot cocoa or even lemonade depending upon your mood or occasion.
Lastly, serving mini cheesecakes in individual jars or ramekins could be an appealing way to present them at parties or gatherings. You can even experiment with different toppings and flavors to make an assortment of mini-cheesecakes that appeal to everyone’s taste buds.
Overall, this gluten-free cheesecake recipe is a versatile treat that can be enjoyed any time of the day – whether by itself or paired creatively according to your preference!
Make-Ahead, Storing and Reheating
Making this gluten-free cheesecake ahead of time is a great idea to help keep things organized for a special occasion. This cheesecake can be stored in the refrigerator for up to five days, but it may lose some of its texture the longer it sits.
If you’re all set on making this cake in advance, start by letting it cool down completely before covering it tightly with plastic wrap. After that, store it in the refrigerator until it’s ready to be served. To reheat, simply take it out of the fridge and let it come to room temperature first.
You can also make this cheesecake ahead of time and freeze it for later. Once you have baked the cheesecake, let it cool completely then wrap it tightly in plastic wrap and place it in an airtight container or freezer bag. The cheesecake can be frozen for up to 2 months.
To thaw your cheesecake, transfer it from the freezer to the refrigerator and allow it to sit overnight. Make sure you have removed all plastic wrap before thawing because this will not allow the moisture to escape from the cheesecake while defrosting.
When serving leftover gluten-free cheesecake, try adding some fresh berries or whipped cream garnish for an extra pop of flavor. Whether freshly baked or reheated, this gluten-free cheesecake is guaranteed to deliver each time you crave a slice.
Tips for Perfect Results
Now that you have all the ingredients ready for this gluten-free cheesecake, it’s time to focus on some tips that will help you achieve the perfect results.
1. Room Temperature is Key: Make sure that all the dairy ingredients like cream cheese and sour cream are at room temperature. This helps in achieving a smooth consistency while mixing.
2. Perfect Crust: The crust is the foundation of your cheesecake, so make sure to press it firmly against the bottom of the pan. You can also pre-bake it for a few minutes to avoid a soggy crust.
3. Avoid Overbeating: Overbeating can result in a dense texture and cracks on top of the cheesecake. Beat just until all ingredients are combined and smooth.
4. Don’t Overbake: Watch your cheesecake while it bakes and remove it from the oven as soon as you see that the edges are set but there’s still a slight jiggle in the center. Overbaking can lead to cracks and a dry texture.
5. Water Bath Technique: This technique involves placing your cheesecake pan in a larger pan filled with hot water, which results in an even baking and prevents cracks on top of the cheesecake.
6. Cooling Process: Allow your cheesecake to cool down completely before chilling it in the refrigerator. This process helps to set the filling perfectly.
7. Use Good Quality Ingredients: Make sure to use high-quality cream cheese, sour cream, and ricotta cheese for best results.
8. Experiment with Variations: Don’t be afraid to experiment with different variations of this recipe such as lemon or chocolate flavors or even vegan and keto versions with sugar-free substitutes.
By following these tips, your gluten-free cheesecake will turn out creamy, smooth, and utterly delicious!
Bottom Line
So there you have it, my gluten-free cheesecake recipe that is not only delicious and indulgent but also packed full of nutritious ingredients. Every element has been carefully thought out to balance the flavors, textures and maximize nutrition.
When you take a bite of this cheesecake, you will be amazed by how flavorful and creamy it is despite being entirely dairy-free and gluten-free. You won’t even believe that it is possible to make a dessert so luxurious and indulgent without compromising your health goals.
Whether you are looking for a healthier version of your favorite classic New York cheesecake or trying to avoid gluten, this recipe ticks all the boxes. By using low-fat ricotta cheese and cottage cheese in combination with cream cheese, the filling is much lighter, yet it still delivers a smooth and creamy texture. The use of cornflour and honey as sweeteners adds another layer of flavor without adding unwanted crabs or calories.
In conclusion, whether you are lactose intolerant, gluten-sensitive or just looking for a better way to enjoy dessert while supporting your health goals, this gluten-free cheesecake recipe will not disappoint. With its rich taste, indulgent texture and nutritious ingredients, you can impress your guests or indulge yourself without feeling guilty. So go ahead and try it out; you might just discover a new favorite cheesecake recipe that is free from all the things that can cause bloating or irritation.
Gluten Free Cheesecake Recipe
Ingredients
- 500 g cottage cheese
- 250 g low-fat ricotta cheese
- 1/2 cup honey
- 1 lemon, zest of
- 1 lemon, juice of
- 2 teaspoons vanilla essence
- 4 egg whites
- 30 g pure maize cornflour
- fresh fruit, chopped for topping
Instructions
- Preheat oven to 165°C.
- In a food processor mix the cheeses until smooth.
- Add the honey, lemon juice, rind, vanilla, cornflour and eggwhites.
- Mix again until smooth and creamy.
- Pour mixture into a 20cm springform tin which has been lined with baking paper.
- Bake for 50 minutes to an hour until cheesecake is set.
- Allow cheesecake to cool completely before releasing from tin.
- For best results make the day aheads of serving and refrigerate overnight before removing from the tin.
- When ready to serve top with a mixture of chopped fresh fruits such as strawberries and kiwifruit or bananas.
- Drizzle with passionfruit pulp.
- Could also be served topped with chocolate sauce or whatever else you like.
Add Your Own Notes
Nutrition
Recommended Recipes Just For You
None found