Baked Cheesecake with Sour Cream Topping – Gluten-free version
A classic baked New York cheesecake, rich and creamy, with a refreshing sour cream topping — the perfect recipe for Shavuot and any special occasion. Gluten-free version: Gluten-free biscuits and Gluten-free flour blend.
Grind the gluten-free biscuits into fine crumbs in a food processor.
Food processor
2
Add the butter (melted) and the sugar and mix well.
3
Press the mixture into the bottom of a 24 cm springform pan and chill 30 minutes.
Springform panRefrigerator
💡Press down with the bottom of a glass: a dense, even crust doesn't crumble when you slice the cake.
To assemble
4
Preheat the oven to 160°C (320°F).
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
5
Whip the cheese and second cheese with the sugar to a smooth cream.
⚙ WhippingBowlHand mixerorStand mixerorWhisk
6
Add the eggs one at a time, mixing after each one just until it is absorbed.
7
Add the flour, vanilla and salt and mix on low speed, just until the mixture is uniform.
8
Pour the mixture over the base in the pan.
Baking pan
9
Bake 55–60 minutes, until the edges are set and the center just wobbles slightly.
⚙ BakingOvenBaking pan
💡Run a knife around the edges halfway through baking and again when it comes out of the oven: the cake shrinks as it cools, and edges that stick make it crack.
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
10
Gently mix the sour cream, sugar and vanilla, without beating in air.
Bowl
💡Mix gently, don't whip: air bubbles in the topping burst during baking, and the white layer comes out pitted instead of smooth.
11
Take the cake out of the oven, carefully spread the topping over it, smooth it and return to the oven for another 10 minutes.
OvenOffset spatulaBaking pan
12
Turn off the oven, open the door slightly and leave the cake inside 1 hour.
Oven
💡Gradual cooling in the turned-off, open oven keeps the top of the cake smooth, without cracks.
13
Chill in the fridge at least 4 hours, preferably overnight.
Refrigerator
530calories
13 gprotein
52 gcarbs
30 gfat
● protein 10%● carbs 39%● fat 51%
Per serving (209 g), of 8 servings
For the Crumb Crust · To assemble ·
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⚖ About the ingredients
Biscuits: measured in pieces: one ≈ 8 g · 440 kcal per 100 g · More about Biscuits →
White flour: measured in tbsp in this recipe: 1 tbsp = 7.8 g · 364 kcal per 100 g · More about White flour →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
🔧 Tools needed (8) · 🍳 2 cooking vessels
Food processor· Also works: Knife (More time and handwork, less even texture) · Electric mini chopper (Small amounts)· 💡 Workaround, changes the dish: Blender (Needs more liquid)
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Refrigerator· Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Springform pan· Also works: Round pan (Line with parchment, leaving overhang to lift out) · Disposable pan (Cut and serve from the pan)
Offset spatula· Also works: Spreading knife (Spreading knife) · Spoon / teaspoon (regular) (Back of a spoon)
Bowl· Also works: Pot (None)
Hand mixer or Stand mixer or Whisk· one of them
By the steps, as the recipe is built now: another version or addition can change the list.
