Gluten-free New York Cheesecake
The New York Cheesecake might be the most famous cheesecake in the world. Whilst I have already shared quite a lot of cheesecake recipes on the blog. A low FODMAP and gluten-free New York Cheesecake was still missing in my repertoire. And because this is one of my most favourite cheesecakes, it was about time that I shared the recipe with you!
In contrast to the cheesecakes I have made before (see the salted caramel chocolate cheesecake, the strawberry cheesecake, the healthy cheesecake and the nutella cheesecake crumble), this cheesecake is baked. Quite a bit trickier than a non-bake cheesecake and that is probably the reason that I was a bit hesitant to make this gluten-free New York Cheesecake before.
Last week on Thursday, we had some guests coming over for dinner at my parents place and my mom always likes when I help her with creating the menu. I was on dessert-duty, so I took my chance. Our guests are usually not that critical and are always willing to try recipes that didn’t go so well. So if it wouldn’t turn out perfect it would not have been a problem. Luckily that didn’t happen and we had a delicious New York Cheesecake for dessert. And believe me that they would have never guessed that they were eating a low FODMAP, lactose-free and gluten-free New York Cheesecake!
The recipes has quite a lot different steps and also quite some bake- and waiting time, so this is not a cake to make last minute. Take at least several hours to make the cake and pay attention to the waiting time 🙂
This recipe got an update in 2018, I replaced the whipped cream with lactose-free crème fraîche. That makes an even better cake!
Will you let me know if you have made my gluten-free New York cheesecake? I would love it if you share your creations with me!Print
Gluten-free New York Cheesecake: the king of cheesecakes made allergy-friendly! The best cake ever! This New York Cheesecake is also low FODMAP and lactose-free.
- A 7-inch baking tin
For the crust
- 175 g (1 3/4 cup) low FODMAP cookies, in crumbs (I used gluten-free digestives from Schär)
- 20 g (3 tbsp) powdered sugar
- 90 g (6 tbsp) butter, melted (measured before melting)
For the filling
- 450 g (15.9 oz / 2 cups) lactose-free cream cheese
- 300 g (12 oz / 1.5 cups) lactose-free crème fraîche
- 130 g (1 cup) icing sugar
- A pinch of salt
- 35 g (4 tbsp) gluten-free flour
- The juice of one lemon
- 4 eggs
- ½ teaspoon vanilla extract
- Pre-heat the oven to 175 degrees Celsius (350 F). Line the baking tin with baking parchment and grease the sides of the baking tin.
- Put the cookies in a plastic bag and crush them with a rolling pin into fine crumbs. Or use a foodprocessor. Put the cookie crumbs into a bowl.
- Melt the butter in the microwave and put this together with the powdered sugar in the bowl with the cookie crumbs.
- Mix everything together. Press the mixture into the baking tin with the back of a spoon.
- Bake the crust in the oven for 15 minutes. Take the tin out of the oven and turn the temperature of the oven up to 225 degrees Celsius (440 F).
- Mix the lactose-free cream cheese and the lactose-free crème fraîche together with the icing sugar. Add the salt, gluten-free flour and lemon juice and mix together. Add the eggs one by one and add the vanilla extract and mix every time you add something.
- Pour the mixture into the baking tin. Put the cheesecake into the oven for 10 minutes on 225 degrees Celsius. Lower the temperature to 90 degrees (195 F) after 10 minutes (don’t open the door of the oven!) and bake the cheesecake for another 50 minutes. Turn the oven off after the 50 minutes are over. Leave the cheesecake in the oven with the door closed for another 2 hours.
- Take the cheesecake out of the oven after 2 hours and leave to cool. Put the cheesecake into fridge and refrigerate it for at least four hours or overnight before serving.
- Prep Time: 30 mins
- Cook Time: 1 hour 15 min
- Category: Desserts
- Method: Baking
- Cuisine: American
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