This one is definitely not going to make the list of healthiest desserts… but every Holiday season, I make at least one honest-to-goodness, thick, creamy and rich New York Style Cheesecake. (No “no-bake” version here!)
In order to place your cheescake on a serving plate, you will need a Springform Pan. (This pan comes in handy for other baked goods, too. It is worth the investment. However, you can always cut your cheesecake out of a standard pan… it just wont end up as pretty or be as easy to slice.)
- 3 tablespoons white Rice Flour
- 3/4 cup sugar
- 5 (8oz each) packages philly cream cheese, soft
- 1 teaspoon vanilla
- 1 teaspoon almond extract
- 1 cup sour cream
- 2 eggsFor the crust:
- 2 cups crushed almond biscotti cookies (I used leftover homemade cookies, but you can also purchase them pre-made. One to try is Pamela’s Products Gluten Free Biscotti.)
- 1 tablespoon rice flour
- 3 tablespoons melted butterFor the springform pan:
- Tin foil (Line bottom of pan with tin foil and wrap around the outside of the pan to cover the bottom seam so that water does not seep in to the pan.)
- Large pan for a water bath. (filled with about 4-5 cups of water. Place the tin-foil lined spring form pan in the water bath.)
- Heat oven to 350º
- Place the crushed almond biscotti, 1 tablespoon rice flour and melted butter in a bowl. Combine well.
- Press the cookie/butter mixture into the bottom of the prepared spring form pan and slightly up the sides.
- Bake for 8-10 minutes in the oven.
- Combine softened cream cheese, vanilla, almond extract, sugar, and rice flour in a stand mixer. Blend about 2-3 minutes until smooth.
- Slowly add in the eggs on low speed. Once they are no longer visible, add in the sour cream.
- Continue to beat well until all ingredients are blended. (This may take about 15 minutes on medium speed.)
- Pour the batter over the pre-baked crust.
- Tap the side of the spring form pan to help eliminate air bubbles, and place into the oven. Bake for 60 minutes.
- Remove from oven and let sit at room temperature for 30-45 minutes until the cake is set and firm. Release the springform, and plate the cheesecake.
- Refrigerate cheesecake for at least 8 hours. (A day in advance is best!)
I happen to have a Farberware Nonstick Springform Pan which was pretty reasonably priced, and has lasted me about 8 years now. There are more expensive brands available that likely do not allow liquids in/out of the bottom of the pan, however, I find that for the price, the tin-foil works quite well to not let water in. (Since this is the only recipe I can recall that I use a water bath with a springform, that little life-hack works just fine for our needs!)
Cheescake on a “Cookies for Santa” Plate. LOL.
I haven’t found a Holiday Cheescake plate yet! Oh well!