Dolce Mangia
Sweet Eats
New York Cheesecake - GF
Crust:
1 c brown rice flour mix
1 t xanthan gum
10 T unsalted butter, room temperature
1/4 c granulated sugar
1 large egg yolk
grated rind of 1 lemon
Preheat oven to 350 F. Position rack in center of oven. Line the bottom of a 10" springform pan with greased parchment paper and dust lightly with rice flour.
Mix all ingredients for crust in bowl of electric mixer and mix at low speed. Press about 1/3 of dough into detached bottom of springform pan and bake for 12 minutes. Cool slightly on rack. While bottom is baking, roll the rest of the dough out between two pieces of wax paper and refrigerate. Turn oven up to 475 F.
Cream Cheese Filling:
5 (8 oz) packages cream cheese
1 3/4 c granulated sugar
3 T brown rice flour mix*
1/4 t salt
5 large eggs
2 large egg yolks
2 T half and half or whole milk
1 T grated orange rind
grated rind of 1 lemon
Beat cream cheese until smooth in large bowl of electric mixer at medium speed. Reduce speed and slowly add sugar, then flour, salt, eggs, egg yolks, half an half, and orange and lemon rind. Scrape bowl and beaters; beat at high speed for 5 more minutes.

Attach bottom of springform pan to sides. Press remaining dough around sides to within 1" of top of pan. Pour cream cheese filling into pan and bake in center of oven for 12 minutes. Turn oven control down to 300 F and bake 50 minutes more. If the top begins to get too brown, cover with foil to prevent scorching. Turn off oven but do not open door; leave cake in oven another 15 minutes. Cool cake on wire rack and refrigerate. When cold (about 4 hours), remove pan sides and slide cheesecake off bottom onto a platter. Serve with fruit or chocolate sauce!

Brown Rice Flour Mix
2 cups brown rice flour
(extra finely ground)
2 parts
2 cups
6 cups
2/3 cup potato starch
2/3 part
2/3 cup
2 cups
1/3 cup tapioca flour
1/3 part
1/3 cup
1 cup


Time: 6 hours   Serves: 10-12

This cheesecake is even better than a gluten cheesecake. The crust is like a shortbread cookie. This is an Annalise Roberts' recipe from Gluten-Free Baking Classics.
 
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