**Not Gluten Free?? use regular flour or a pre-made pie crust
**Grain Free?? no change
**Keto?? use stevia, erythritol, swerve or other keto friendly sweeter instead of sugar
**This is not a paleo or dairy free recipe. Sorry!
Serves: 8 slices
Ingredients:
For the crust:
1/2 cup almond flour
1/2 cup coconut flour
1/2 cup butter, melted
For the filling:
3 (8 oz) blocks of cream cheese, softened
16 oz sour cream
1/2 cup sugar
2 tsp vanilla extract
3 large eggs
Directions:
1. Preheat oven to 350 degrees F
2. Grease an 8 or 9 inch springform pan (these are great for baking cheesecake, Cinderella recommends Springform Removable Pan from Amazon)
3. In a medium bowl, mix together almond flour, coconut flour and melted butter
4. Press the crust to the bottom of the pan with your fingers
5. Put the pan in the refrigerator while making the filling
6. In a large bowl, beat the cream cheese and sour cream together (use a mixer or hand mixer for best results, Cinderella recommends VonShef Electric Hand Mixer)
7. Beat in the sugar and vanilla
8. Add eggs and beat again until smooth
9. Spread the filling evenly over the crust
10. Bake in preheated oven for 45 - 60 minutes until it only slightly jiggles in the middle
11. Take cheesecake out of oven and let cool on counter for one hour
12. Put cheesecake in refrigerator for at least 5 hours or overnight
13. Eat alone or enjoy with Cinderella's Raspberry Sauce
Recipes, tips, and helpful suggestions for everyday living and
cooking...for the not-so-everyday person.
Many recipes include dairy-free, grain-free, paleo, keto, and other easy substitution options.
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Showing posts with label gluten free cake. Show all posts
Showing posts with label gluten free cake. Show all posts
10.13.2019
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Gluten Free Products: King Arthur Flour
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