Name: Gluten-Free Lemon Cheesecake
Prep time: 40 min
Cook time: 55 min
Total time: 1 h 35 min
Yield: 6 serving(s)
Ingredients: ¾ cup (90 g) gluten-free graham-style cracker crumbs; 2 tbsp unsalted butter, melted; 1 tbsp sugar; 1/8 tsp salt; 1 block (250 g) cream cheese, softened; ½ cup (105 g) sugar; ¼ cup (60 ml) lemon juice; 2 egg yolks; 1 egg; 2 gluten-free graham-style cracker, crushed; 6 small crunchy meringues, homemade or store-bought

Preparation

Crust
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter the sides of a 6-inch (15 cm) springform pan with removable bottom. Line the bottom with parchment paper.
- In a bowl, combine the crumbs, butter, sugar and salt. Lightly press into the bottom of the prepared pan. Bake for 10 minutes. Let cool.
- Tightly wrap the base and around the outside of the pan with a double layer of foil, letting it extend upward above the rim of the pan. Reduce the oven temperature to 325°F (165°C).
Lemon Filling
- In a food processor, combine the cream cheese and sugar. Add the remaining ingredients and blend until smooth. Use a spatula to scrape down the sides of the food processor as needed. Pour into the crust.
- Place the cheesecake in a large baking dish. Fill the baking dish with enough hot water to come one-third of the way up the side of the springform pan.
- Bake for 45 minutes or until a thermometer inserted in the centre of the cake reads 150°F (65°C). Remove the cake from the water bath. Remove the foil. Let cool for 1 hour. Cover and refrigerate for 5 hours or until completely chilled. Freeze at this step, if desired.
To Serve
- Run a thin blade between the sides of the pan and the cake to unmould. Place the cake on a serving plate.
- Garnish the cheesecake with graham crackers and meringues, if desired. Refrigerate until ready to serve. The cake will keep for 3 days, covered, in the refrigerator.

Gluten-Free Lemon Cheesecake

Categories

Ingredients

Crust

Lemon Filling

To Serve (optional)

Preparation

Crust

Lemon Filling

To Serve

Personal Note

To help you with this recipe

RICARDO Digital Thermometer