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| Gluten Free Cheesecake with Nut Crust |
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4 – 8 oz bars of cream cheese, softened |
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1 cup of granulated sugar |
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2 eggs |
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¼ tsp salt |
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1 tsp gluten free vanilla |
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2 cups sour cream (for topping) |
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¾ cup granulated sugar (for topping) |
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½ tsp of almond extract (for topping) |
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Juice from ½ a lemon (for topping) |
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Preheat oven to 350 degrees |
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Mix together cream cheese, granulated sugar, eggs, salt and vanilla with a beater until smooth and pour into the unbaked crust. Place in preheated oven for 30 minutes. |
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While that is baking, prepare the topping. |
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Mix the topping ingredients in a bowl;sour cream, sugar, almond extract and lemon juice. After the first 30 minutes of baking, remove the cheesecake and spoon the topping onto the cheesecake. Be careful not to overfill the pan. |
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Return the cheesecake to the oven and bake for an additional 10-20 minutes. You may want to place a piece of foil under the cheesecake just to catch any drippings. Cooking times can vary dramatically depending upon the amount of topping you choose to use. Watch to see when it starts to solidify but don’t let it stay in so long that the crust begins to burn. |
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2 cups Pamela’s Gluten Free Baking Mix |
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½ cup dark brown sugar |
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2/3 cup cold unsalted butter, cut into pieces |
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1 cup finely chopped pecans |
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Spray cheesecake pan lightly with vegetable oil spray. In a medium bowl stir together the flour mix and brown sugar. Cut in the butter until fine crumbs form. |
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Stir in the nuts and pat into your pan. The crust will be “crumbly” but will hold together once pressed into the pan. This will be more than enough for one large cheesecake and perhaps for a second smaller pie. Though it tastes so good on it’s own you may just end up eating it! |
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recipe from: Gluten Free Cooking Class 2010
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