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Celiac.com 12/19/2019 - Winter means baking and baking means delicious desserts. Over the years, cheesecake recipes have been among our most popular. Here are our ten best ever gluten-free cheesecake recipes. Some of these recipes for gluten-free cheesecakes are bake, and some are no-bake. They are all delicious and gluten-free. We've also listed recipes for a delicious almond meal crusts, as well as a recipe and other ideas for a gluten-free graham cracker substitute. Our Ten Best Ever Gluten-Free Cheesecake Recipes Best Ever Gluten-free No-Bake Cheesecake Cheesecake with Gluten-free Almond Crust Gluten-free Eggnog Cheesecake Mica and Mona's Lemon Zest Gluten-Free Cheesecake Recipe Gluten-Free No Bake Blueberry Cheesecake (Video) Gluten-Free Lime Cheesecake No Crust New York-Style Cheesecake Susie's Cheesecake Pineapple Cheesecake Pumpkin Cheesecake with Almond Meal Crust Try this link to our forum if you're looking for products to make a traditional-style gluten-free graham-cracker crust, or recipe ideas for making graham cracker substitute from scratch. If you're looking for a great gluten-free crust to serve with your cheesecakes, try this almond meal crust does the trick nicely. Almond Meal Crust: ¾ cup finely crushed almonds ¾ cup almond meal 2 tablespoons granulated sugar 2-3 tablespoons butter, room temperature Almond Meal Crust Directions: Place all nut crust ingredients in a mixing bowl and mix well. Lightly coat the bottom and sides of an 8-inch springform pan with oil. Pour the nut crust mixture into the pan. Use the bottom of a measuring cup or glass to press the crumbs down into the bottom and 1-inch up the sides of the pan. Place crust in oven and bake about 5 minutes, or until the crust is slightly browned. Remove and cool.

Celiac.com 11/23/2021 - Our gluten-free cherry no-bake and blueberry no-bake cheesecakes have been some of our most popular ever. This recipe celebrates the holidays by topping our no-bake cheesecake with a delicious cranberry glaze. Add a dollop of whole berry cranberry sauce as a garnish and you're ready for some of the easiest, most delicious cheesecake in town. Ingredients: ¾ cup finely crushed almonds ¾ cup almond meal ½ teaspoon salt 2 tablespoons granulated sugar 2-3 tablespoons butter, room temperature 2 (8 ounce) packages cream cheese 1 pint heavy whipping cream 1 tablespoon lemon juice ⅓ cup white sugar Cranberry topping, as desired (See below) Cranberry sauce, to garnish Directions: Make the Gluten-free Crust Heat oven to 300F. Place all nut crust ingredients in a mixing bowl and mix well. Lightly coat the bottom and sides of an 8-inch springform pan with oil. Pour the nut crust mixture into the pan. Use the bottom of a measuring cup or glass to press the crumbs down into the bottom and 1-inch up the sides of the pan. Place crust in oven and bake about 5 minutes, or until the crust is slightly browned. Remove and cool. Make the Cheesecake In a medium bowl, beat together the cream cheese and lemon juice until soft. Add whipping cream and beat with an electric mixer until batter becomes thick. Add the sugar and continue to beat until stiff. Pour into chilled crust, and top with cranberry glaze, Chill several hours or overnight. Just before serving, remove the sides of the springform pan. Slice and serve chilled, with a dollop of cranberry sauce, as desired. Make the Cranberry Glaze Ingredients: 1 cup fresh cranberries ¼ cup water 2 tablespoons white sugar ½ cup confectioners' sugar 1 tablespoon orange juice 1 ½ teaspoons light corn syrup ½ teaspoon vanilla extract ¼ teaspoon salt Combine cranberries, water, and sugar in a small saucepan. Simmer, crushing cranberries, until jammy, about 8 minutes. Allow to cool slightly. Transfer to the food processor. Add confectioners' sugar, orange juice, corn syrup, vanilla, and salt. Process until smooth. Strain cranberry glaze through a fine-mesh sieve and discard solids. Pour over the cheesecake and smooth across the top with a small offset spatula. Or, if you leave some room at the top of the springform pan, you can add the topping and it will self level. You can use baking parchment to line the pan edges, making sure to leave a lip at the top so adding the topping is even easier.

Celiac.com 08/05/2021 - We get a lot of questions from celiac community members wondering if certain brands and products are gluten-free. One question we see a lot is about Jello brand products. Lately, we've seen a lot of questions about Jello No Bake Cheesecake. Specifically, is Jello No Bake Cheesecake gluten-free? The short answer is that the Jello No Bake Cheesecake mix contains no gluten ingredients, but only if you avoid the graham cracker crust mix. The longer answer is that Jello No Bake Cheesecake is labeled gluten-free on the company website. Ingredients and formulations can change, so be sure to read labels and avoid any gluten ingredients. Jello No Bake Cheesecake Mix Ingredients & Nutrition Facts Filling Mix (Sugar, Modified Food Starch, Baker's Cheese [Skim Milk, Lactic Acid, Culture, BHA (Preservative)], Dextrose, Corn Syrup Solids, Hydrogenated Coconut Oil, Contains Less than 2% of Palm Kernel Oil, Sodium Caseinate, Calcium Sulfate, Tetrasodium Diphosphate, Disodium Phosphate, Calcium Lactate, Lactic Acid, Dipotassium Phosphate, Salt, Mono- and Diglycerides, Propylene Glycol Monostearate, Acetylated Monoglycerides, Modified Cellulose, Natural and Artificial Flavor, Hydroxylated Soy Lecithin, Cellulose Gel, Cellulose Gum, Yellow 5, Yellow 6) WARNING: The crust mix contains wheat! Looking to get out of the box? Here's an easy no-bake gluten-free cheesecake you can make at home. And if you want to go deeper, here are our ten best gluten-free cheesecake recipes.

Celiac.com 02/01/2021 - Just about everyone loves a good cheesecake. According to common lore, the style of cheesecake currently popular in America came about by an accident of baking attributed to William Lawrence. The style was later made popular in New York by Arnold Reuben in the early 20th Century. Remember, the eggs you choose make a difference. For both lemon bars, and most baked cheesecakes, eggs are the ingredient that helps the marriage of ingredients become a delicious dessert. Eggs hold it all together and make it more nutritious. Eggland's Best eggs are a great choice for this recipe, because they are rich in micronutrients and antioxidants essential to a celiac's diet. Eggland's Best eggs not only taste delicious, they have 6x the Vitamin D, and more than double the Omega-3s, of regular eggs. So when you reach for eggs, reach for Eggland's Best eggs. Cheesecake can be made with a wide variety of toppings and ingredients. However, most cheesecakes rely heavily on eggs, along with sugar, and some kind of cheese. The type of cheese can also vary, but cheesecakes based on the New York style model usually rely heavily on cream cheese. Gluten-free cheesecake and lemon bar recipes are consistently among our most popular dessert recipes. This recipe creates a decadent marriage of the two to deliver a glorious gluten-free lemon bar cheesecake. Like many of our favorite cheesecakes, this one is made with a delicious almond meal crust. But this dessert also includes zesty lemon bar filling that is certain to make it a gluten-free classic. Gluten-free Lemon Bar Cheesecake Recipe Preparation Time: 30-45 Minutes Cooking Time: 70-95 Minutes Servings: 14 Ingredients: Cheesecake 1 pound cream cheese, 2 (8-ounce) blocks, softened 3 whole Eggland's Best eggs ⅓ cup sugar ½ teaspoon vanilla extract 2 teaspoons grated lemon peel Lemon Topping 4 Eggland's Best eggs ¾ cups white sugar 1 tablespoon potato starch or gluten-free flour 1 teaspoon baking soda 1 tablespoon lemon zest ½ cup lemon juice Almond Crust 1 cup finely ground almonds 1 cup almond meal 1 tablespoon confectioner’s sugar ½ stick butter, room temperature Directions: Almond Crust: Heat oven to 325F. In a mixing bowl, blend almond meal, confectioner's sugar, and room temperature butter, until well mixed. Lightly coat the bottom and sides of an 8x8x2 inch metal or pyrex cooking pan with oil. Pour the almond meal mixture into the pan. Use the bottom of a measuring cup or glass to press the crumbs down into the bottom and 1-inch up the sides of the pan. Bake crust at 325F for 25-35 minutes, or until it is golden brown. Remove crust, set aside to cool, and increase oven heat to 350F. Lemon Topping: Grate the skins of 2 lemons to make lemon zest. Whisk together 4 eggs, ¾ cups sugar, 1 tablespoon potato starch or gluten-free flour, baking soda, lemon juice, and 1 tablespoon lemon zest in a bowl. Pour lemon mixture into the prepared crust. Skim off any bubbles from the surface of the filling. Cheesecake: Add 1 lb. cream cheese to a mixing bowl, with ⅓ sugar, 3 Eggland's Best eggs, 2 teaspoons grated lemon peel, and ½ teaspoon vanilla extract and use an electric hand mixer to mix everything for 1-2 minutes until it is blended evenly into a mixture this is the consistency of pancake batter. Spoon the mixture into the pan with the crust until it is 1 inch below the top of the pan, as the bars will raise that much during baking. The layers will separate during baking, and the Lemon Topping layer will become the bottom layer, the Almond Crust will become the middle layer, and the Cheesecake rise to the top. Put the pan into the 350F oven for 45-55 minutes, or until the entire surface rises evenly (especially the center), close to the top of the pan, and the top edges are light brown. Make sure that the cheese cake does not "jiggle" when you tap the side of the pan. Remove, set aside, and allow to fully cool. To Serve: Garnish with a fine slice of lemon, mint leaves, and your favorite fruit. Serve at room temperature. To slice the cheesecake, dip a thin, non-serrated knife in hot water, make a cut, then wipe blade dry after each cut. Nutritional Information Servings 14 Serving Size 1 bar Calories 322 Total Fat 20.6g Saturated Fat 10.5g Cholesterol 126mg Sodium 243mg Carbohydrates 21.7g Dietary Fiber 1.8g Total Sugars 15.3g Protein 8.2g

Celiac.com 12/19/2020 - If you're looking for a rich, delicious and gluten-free dessert to serve this holiday season, then this delightful cinnamon apple cheesecake in a gluten-free almond meal crust is sure to be a holiday hit. Almond Crust Ingredients: ½ cup butter, softened, room temperature ¼ cup packed brown sugar ½ teaspoon ground cinnamon ¼ cup quick-cooking oats ¾ cup finely crushed almonds ¾ cup almond meal 2 tablespoons granulated sugar Filling Ingredients: 2 packages of cream cheese (8 ounces each), softened 1 can (14 ounces) sweetened condensed milk ½ cup thawed apple juice concentrate 3 large eggs, lightly beaten Topping Ingredients: 1 tablespoon butter 2 medium tart apples, peeled and sliced 1 teaspoon cornstarch ¼ teaspoon ground cinnamon ¼ cup thawed apple juice concentrate Directions: Heat oven to 325°. Place all crust ingredients in a mixing bowl and mix well. Lightly coat the bottom and sides of an 8-inch springform pan with oil. Pour the nut crust mixture into the pan. Use the bottom of a measuring cup or glass to press the crumbs down into the bottom and 1-inch up the sides of the pan. Place crust in oven and bake about 5 minutes, or until the crust is slightly browned. Remove and cool on a wire rack. In a large bowl, beat cream cheese until fluffy. Gradually beat in milk and juice concentrate until smooth. Add eggs; beat on low speed just until blended-mixture will be thin. Pour into crust. Return pan to baking sheet. Bake until center is almost set, about 40-45 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Before serving, melt butter n a large skillet over medium heat; sauté apples until crisp-tender, about 5 minutes. Cool slightly. For glaze, in a small saucepan, mix cornstarch, cinnamon and juice concentrate until smooth; bring to a boil. Reduce heat; cook and stir until thickened, about 1 minute. Add 1 tablespoon glaze to sauteéd apples; toss to coat. Remove rim from springform pan. Cut slices and set onto plates. Top cheesecake slices with apples, and drizzle with glaze. Serve immediately.

Celiac.com 07/18/2020 - If apple and pecan pies had a love child with cream cheese, this deliciously familiar, yet different, cheesecake would be the result. Brown sugar, apples, pecans, cream cheese and cinnamon all come together to deliver this outstanding Apple-Pecan Cheesecake. The crust of almond meal, almond flour, crushed pecans and butter brings it all home. Ingredients: 2 pounds (32 ounces) cream cheese, softened 1 cup sour cream 4 eggs 3 Granny Smith apples, peeled, chopped 1 cup almond meal ½ cup almond flour ⅓ cup butter, melted, plus more as needed 2 tablespoons brown sugar 1½ cups packed brown sugar, divided 1 teaspoon vanilla ¾ cup chopped pecans ⅓ cup crushed pecans (for crust) 1 teaspoon ground cinnamon Directions: Heat oven to 325°F. Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix ⅓ cup crushed pecans, almond meal and almond flour, butter and 2 tablespoons sugar; press onto bottom of prepared pan. Beat cream cheese, 1 cup brown sugar and vanilla in large bowl with mixer until blended. Add sour cream, and mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Combine apples, nuts, cinnamon and remaining sugar; spoon over cream cheese batter. Bake 55 minutes, or until center is almost set. Allow to cool completely. Refrigerate for four hours. Serve chilled.

Celiac.com 04/29/2017 - Spring is cherry blossom season, which means that actual cherries are still far enough off that we'll have to leave their deliciousness ahead, and turn to their canned cousins for this recipe. Turns out, that's not a bad thing. Canned cherries make a tasty cornerstone to this super quick, super-easy no-bake cheesecake. Enjoy! Ingredients: 1½ cups fresh ground almond meal ⅓ cup packed brown sugar ½ teaspoon ground cinnamon ⅓ cup butter, melted 2 (8 ounce) packages cream cheese 1 pint heavy whipping cream 1 tablespoon lemon juice ⅓ cup white sugar Canned cherries, for topping, as desired Directions: In a small bowl, stir together the almond meal, brown sugar and cinnamon. Add melted butter and mix well. Press into the bottom of an 8 or 10 inch springform pan. Chill until firm. In a medium bowl, beat together the cream cheese and lemon juice until soft. Add whipping cream and beat with an electric mixer until batter becomes thick. Add the sugar and continue to beat until stiff. Pour into chilled crust, and top with pie filling. Chill several hours or overnight. Just before serving, remove the sides of the springform pan. Top with cherries and serve chilled to people you really like.

Celiac.com 12/14/2019 - Gluten-free cheesecake recipes are among our most popular. Like many of our favorite cheesecakes, this one is made with a delicious almond meal crust, and includes zesty lemon bar filling and delicious cheesecake topping that are certain to make this dessert a gluten-free favorite. Cheesecake Ingredients: 1 pound cream cheese, 2 (8-ounce) blocks, softened 3 whole eggs 1 cup sugar ½ teaspoon vanilla extract 2 teaspoons grated lemon peel + more for garnish Lemon filling ingredients: 4 eggs 1½ cups white sugar 1 tablespoon potato starch or gluten-free flour 1 tablespoon lemon zest ½ cup lemon juice Almond Crust: ¾ cup finely ground almonds ¾ cup almond meal 1 tablespoon confectioner’s sugar 2-3 tablespoons butter, room temperature Directions: Heat oven to 350 degrees Fahrenheit. Place all nut crust ingredients in a mixing bowl and mix well. Lightly coat the bottom and sides of an 8-inch springform pan with oil. Pour the nut crust mixture into the pan. Use the bottom of a measuring cup or glass to press the crumbs down into the bottom and 1-inch up the sides of the pan. Place crust in oven and bake about 3-5 minutes, or until the crust is slightly browned. Remove and cool. Whisk together 4 eggs, 1½ cups sugar, 1 tablespoon potato starch or gluten-free flour, lemon zest, and lemon juice in a bowl. Pour lemon mixture into the prepared crust. Skim off any bubbles from the surface of the filling. Mix the cream cheese and 1 cup sugar in a bowl until well blended. Whisk in 2 eggs, then spread over the lemon mixture. The mixtures will separate during baking. Bake at 350 Fahrenheit until the filling is set, about 30 minutes. Remove and set aside to cool. Garnish with finely ground lemon peel. Serve at room temperature. To slice the cheesecake, dip a thin, non-serrated knife in hot water, make a cut, then wipe blade dry after each cut.

Celiac.com 12/07/2019 - Our recipe for Gluten-Free No Bake Cheesecake with cherries was one of our most popular recipes of all time. This gluten-free no-bake cheesecake recipe comes to us via thecookingfoodie.com, and and looks every bit as enticing as ours. We've included a link to the video. Remember, we modified the original version to be gluten-free, so keep that in mind if you watch the video. Gluten-Free No Bake Blueberry Cheesecake Video: Gluten-Free No Bake Blueberry Cheesecake Ingredients: Almond Crust: ¾ cup finely crushed almonds ¾ cup almond meal 2 tablespoons granulated sugar 2-3 tablespoons butter, room temperature Filling: 3 cups blueberries fresh or frozen 2 tablespoons granulated sugar 2 cups cream cheese ⅔ cup heavy cream 1 teaspoon vanilla extract 1 tablespoon lemon juice 1 cup powdered sugar or less if your blueberries are sweet 2 teaspoons gelatin powder ¼ cup cold water Topping: 1½ teaspoons gelatin powder + 2½ tablespoons cold water 1¾ cups blueberries fresh or frozen 2 tablespoons sugar ⅓ cup cold water Directions: Gluten-Free Almond Meal Crust Use a pre-made gluten-free crust, or make from scratch with crushed almonds and almond meal. Place all nut crust ingredients in a mixing bowl and mix well. Add melted butter slowly, and mix until combined. Lightly coat the bottom and sides of an 8-inch springform pan with oil. Pour the nut crust mixture into the pan. Use the bottom of a measuring cup or glass to press the crumbs down into the bottom and 1-inch up the sides of the pan. Place crust in oven and bake about 5 minutes, or until the crust is slightly browned. Remove and refrigerate while making the filling. Cheesecake Filling In a small saucepan, heat blueberries, lemon juice and sugar until sugar dissolves and the berries soften. Blend until smooth, and allow to cool. Stir gelatin powder and water into a small bowl, as per instructions. Allow to bloom for 10 minutes. In a large bowl, beat cream cheese until soft and smooth, add heavy cream, vanilla extract and beat to soft peaks. Add chilled blueberry mixture and mix until smooth. Melt the gelatin in the microwave for 15 seconds. Temper the gelatin by slowly adding a few tablespoons of the cheesecake mixture into the dissolved gelatin and stir until combined. Stir back into the cheesecake mixture and keep stirring until combined. Pour mixture into the springform pan, spread evenly. Freeze for 1 hour while you make the topping. Blueberry Jelly Topping In a small bowl stir gelatin powder and water. Let bloom for 10 minutes. In a small sauce pan place 180g blueberries, water and sugar. Cook over medium-high heat, stirring occasionally until the sugar is dissolves. Remove from heat, blend until smooth. Add bloomed gelatin and stir until the gelatin is melted and incorporated. Let cool to room temperature and pour over the cake. Refrigerate the cake overnight. Cut into wedges while still cool. Serve chilled, or at room temperature.

Celiac.com 11/07/2014 - This gluten-free lemon cheesecake recipe is great to make for a dessert or special treat for your family and friends. It is one of my all time favorites! Ingredients: 2 cups almond meal 1/2 stick butter 19 oz. cream cheese 1 cup sugar 3 eggs 1 tablespoon vanilla 1 tablespoon lemon zest 1 tablespoon lemon juice Directions: Mix almond meal and room temperature butter with your and until it is evenly mixed. Use your hand to coat the bottom of a pan with the almond meal mixture until it is even, and then bake crust at 325F for 10 minutes, or until it is golden brown. Grate the skins of 2 lemons to make lemon zest. Add the cream cheese to a mixing bowl and mix until fluffy, then add the sugar, eggs, vanilla, lemon zest and lemon juice and continue to mix for 1 minute. Spoon the mixture into the pan with the crust until just below the top. Put the cake onto a cookie sheet that is covered with a layer of water and bake in the oven for 30 minutes at 350F. Chill and serve.