Gluten-Free Two Layered CheesecakeI got this recipe from my sister, her family loves it so much they ask for it as dessert for birthdays! I would say this is probably the best gluten-free dessert I have ever had.
Need for bottom layer:
3/4 cups sugar
2 pkgs. 8 oz. cream cheese (cut into small squares)
3 eggs
Need for top layer:
1 cup sour cream
1 tsp. [GF] vanilla
1/2 cup sugar
Make bottom layer first....mix cream cheese and 3/4 cp sugar until fluffy.Add 1 egg at a time and beat well. Mixture will be thin. Pour into agreased 9" pie pan and bake 50 minutes at 325 degrees.
Make top layer....mix sour cream, vanilla and sugar. (I make it and keep it in fridge while the bottom is baking.)
Take bottom layer out of oven after 50 minutes and let it cool just a bit until the bottom layer forms a shallow hole. (kind of sinks down.. I would say takes about 5-10 minutes for this to occur- [see photo below].) Then place top mixture inhole and bake again for 20 minutes at 325 degrees.
I love it plain, but you could easily add fresh fruit on the side or served on top.
3 comments:
Liz that looks so incredible. Really. I can't wait to try it.
The piece with the #2 on it was especially delicious.
I shared this on my gluten-free Pinterest board. I love your lemon bars, they're better than the gluten filled versions! Thanks for all your hard work and information, I really appreciate what you do for us readers.
Post a Comment