How to Make Gluten-Free Crustless Cherry Cheesecake
Who needs crust when the best part of the cheesecake is the innards, anyway! This crustless cherry cheesecake is rich and decadent — the perfect gluten-free indulgence.
Preparation time: 10 minutes
Cooking time: 20 to 30 minutes
Cooling time: 30 minutes
Yield: 8 servings
8-ounce package cream cheese, softened
1/2 cup sugar
2 teaspoons lemon juice
1 teaspoon vanilla
3 tablespoons gluten-free flour mixture (scroll down for the recipe)
21-ounce can cherry pie filling
1 can whipped cream
1 cup fresh cherries (for garnish)
Preheat the oven to 350 degrees.
Lightly grease a 9-x-13-inch casserole dish with the nonstick spray.
Combine the cream cheese, sugar, eggs, lemon juice, vanilla, and gluten-free flour mixture. Pour this mixture into the casserole dish, and bake it at 350 degrees for 20 to 30 minutes. The cheesecake is done when a toothpick inserted in the center comes out clean.
After the cheesecake cools for at least 30 minutes, spread the cherry pie filling over the top. Then top it with whipped cream and garnish it with the fresh cherries.
Per serving: Calories 284 (From Fat 111); Fat 12g (Saturated 7g); Cholesterol 89mg; Sodium 113mg; Carbohydrate 40g (Dietary Fiber 1g); Protein 5g.
Gluten-free flour mixture
Preparation time: 5 minutes
Yield: 5 cups
2 1/2 cups rice flour
1 cup potato starch flour
1 cup tapioca flour
1/4 cup garbanzo bean flour
1/4 cup cornstarch
2 1/2 tablespoons xanthan gum
Sift all the ingredients into a large bowl.
Stir ingredients together with a whisk.
Spoon the mixture into a self-seal freezer bag and freeze until needed.
Per 1/4 cup: Calories: 138; Total fat: 0g; Saturated fat: 0g; Cholesterol: 0mg; Sodium: 1mg; Carbohydrates: 32g; Fiber: 2g; Sugar: 0g; Protein: 1g.