Gluten-Free, Egg-Free Cheesecake Recipe |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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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 ! Ingredients:
3 (8 ounce) packages cream cheese |
1/2 cup sweetened condensed milk |
1/2 cup sugar |
2 teaspoons baking powder |
1/4 teaspoon baking soda |
1/4 cup cornstarch |
1 tablespoon lemon juice |
1 tablespoon vanilla |
1 pint light sour cream |
Directions:
1. Preheat oven to 300 degrees.
2. Using an electric mixer on medium, beat the cream cheese, condensed milk, baking soda, baking powder, cornstarch, lemon juice, and vanilla until smooth
3. Blend in sour cream
4. Pour into ungreased round baking pan.
5. Bake for one hour.
6. Insert a knife into the outer perimeter of cake. it should come out clean
7. Let cake cool for 2-3 hours, then cover with plastic wrap and place in refrigerator.
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