GLUTEN-FREE, EGG-FREE CHEESECAKE RECIPE
We all love cake, but there is only one kind of cake whose heavy creamy texture relentlessly visits me in my dreams night after hungry night until I finally break down screaming "all right I'll make some! I promise!": Cheesecake, of course! (I know, I need help.) Cheesecake has always been my Achilles Heel. It can be very expensive, fattening, and artery clogging, but it's just so...good! For more mouth watering gluten-free recipes check out www.jensglutenfreeblog.com!
Provided by jensglutenfree
Categories Cheesecake
Time 1h15m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees.
- Using an electric mixer on medium, beat the cream cheese, condensed milk, baking soda, baking powder, cornstarch, lemon juice, and vanilla until smooth
- Blend in sour cream
- Pour into ungreased round baking pan.
- Bake for one hour.
- Insert a knife into the outer perimeter of cake. it should come out clean
- Let cake cool for 2-3 hours, then cover with plastic wrap and place in refrigerator.
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Kenane Amadu
[email protected]Overall, I'm very happy with this gluten-free, egg-free cheesecake recipe. It's easy to make, delicious, and allergy-friendly. I would definitely recommend it to others.
Molly Trudeau
[email protected]This cheesecake is a bit pricey to make, but it's worth it for a special occasion. I would definitely make it again for a birthday or holiday.
Alvin Aribaho
[email protected]I topped the cheesecake with fresh berries, and it was delicious. The tartness of the berries complemented the sweetness of the cheesecake perfectly.
KL Rubel Hossain
[email protected]I baked the cheesecake for the full 60 minutes, and it was perfectly done. The center was still a little wobbly, but it firmed up nicely after chilling.
Amanda Gearhart
[email protected]I used a springform pan to make this cheesecake, and it worked perfectly. I think it would be difficult to remove the cheesecake from a regular pan without breaking it.
Dasly Vega
[email protected]The crust is a bit crumbly, but it holds together well. I like to press the crust into the pan firmly before baking it, which helps to prevent it from crumbling too much.
Prabin Chhetri
[email protected]This cheesecake is a bit more dense than traditional cheesecake, but it's still very good. I actually prefer the denser texture, as it makes the cheesecake more filling.
Amsor Ahmed
[email protected]I've made this cheesecake several times now, and it's always a hit. My friends and family love it, even those who don't have any allergies.
Faizn Shah
[email protected]This cheesecake is a lifesaver for those with gluten and egg allergies. It's so hard to find desserts that are both allergy-friendly and delicious, but this one definitely fits the bill.
car gamer Mohamed
[email protected]I was pleasantly surprised by how easy this recipe was to follow. I'm not a very experienced baker, but I was able to make this cheesecake without any problems. It turned out beautifully and tasted amazing.
Zandre Vosloo
[email protected]This gluten-free, egg-free cheesecake was a delight to make and even more delightful to eat! The texture was smooth and creamy, and the flavor was perfectly balanced. I would definitely recommend this recipe to anyone looking for a delicious and alle