Category Archives: Desserts

Cheesecake… Gluten Free & Amazing!

One of our friends has to eat a gluten free diet. I find this to be a fun challenge 😉

So when we were invited over for Easter ~ I decided to make a gluten free cheesecake!!

I started with Tyler Florence’s reciepe on food network and then used a g-free crust. It was amazing. Very creamy, slightly dense (not super fluffy)… just rich and yummy. The pecans made the whole dish that much more decadent. I would highly recommend this cheesecake if you’re needing to eat g-free or not!


  • 3 c. pecans, finely chopped (I used a food processor)
  • 1 stick butter, melted
  • 1/2-1 c. of brown sugar (I used about 1/2 c. )

Mix crust ingredients together. I used a full stick of butter. Next time I think I’d use more like 3/4 stick. It was a bit “too” much (as in, it sort of leaked out butter at the end). Don’t get me wrong, it tasted amazing. I just don’t think all that butter was necessary.

Pre heat oven to 350. Push crust into a spring form pan in the bottom and slightly up the sides. Bake for 15 min. Remove from oven and cool for 5 min. Then press the mixture down more into the pan and up the sides as much as you can. Let cool completely.


  • 1 pound cream cheese, 2 (8-ounce) blocks, softened to room temp
  • 3 eggs
  • 1 cup sugar
  • 1 pint sour cream
  • 1 lemon, zested
  • 1 dash vanilla extract
In a kitchen aid (or using a hand mixer), beat the cream cheese on low speed for 1 minute. Then add in your eggs, one at a time. Next add sugar and beat and add’l 1-2 min till everything is fully combine. You don’t want to over beat this mixture b/c that’s what makes the cheesecake “fall” once you’ve removed it from the oven.   Be sure to scrap down the bowl continuously during this process.
Next add in the sour cream, lemon zest, and vanilla until just combined.
Pour mixture into the pre-baked crust. Wrap the pan with 3 layers of aluminum foil and place in a hot water bath (dump boiling water around the foil lined dish until it’s 1/2 way up the cheesecake).
Bake in a 9″ pan for 55 min. Then left in the oven (with it turned off and door cracked for 30 min). Cool fully on the counter and then move to the fridge (cover with plastic wrap) and chill overnight. The cheesecake was perfect.
I made this the night before our Easter gathering & then  served this with fresh strawberries that had been sitting in a Tbsp of sugar for 2 hours.

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