Low Carb Gluten Free Cheesecake

I made this today and it was AWESOME!

I'm allergic to foods with gluten (wheat/rye/barley/oats). I used gluten free graham crackers from Kinnikinnick; they were in my local health food store. 9 grams of carbs per cookie. Of course, you can use any low carb or sugar-free cookie if you don't have to eat
gluten-free.

I used Splenda instead of sugar. This is good plain, or with fruit, or sugar-free jam, or whipped cream...it's delicious!
The words below are from the site; they're not mine.

I actually messed up the recipe the first time, but it turned out great anyway! Instead of cooking it and then spreading the sour cream on top and cooking it more, I put it all together and baked it all together. Still great!!

Good with the Sugar free Chocolate Sauce.

From http://wheat-free-meat-free.blogspot.com/2007/07/gluten-free-cheesecake.html

Tuesday, July 17, 2007
Gluten-Free Cheesecake

My mom came over to spend some time with us and showered us with much-needed cooking, gardening and child care assistance. Also, a lot of love. She made us the delicious New York-style cheesecake which is shown above during its brief life before being devoured by a horde of hungry humans. She originally got the recipe from the back label of a certain cream cheese brand, but we adapted it to be safe for gluten-free diners. Here's our version:

Mom's Famous Cheesecake

3/4 cup crushed gluten-free cookies (we used gluten-free animal crackers from the store, but homemade gluten-free cookies would of course be preferable)
2 Tbsp. melted butter
1/2 cup sugar
2 (8 oz.) pkgs. cream cheese, softened
1 tsp. vanilla
1 cup sour cream
2 eggs
Raspberry preserves

Preheat oven to 325 degrees. Line one round 9 inch cake pan with aluminum foil, folding edges over sides of pan.

Mix cookie crumbs with butter and 1 Tbsp. of the sugar. Press crumb mixture into bottom of cake pan.

Beat cream cheese, remaining sugar and 1/2 tsp. vanilla in large bowl with mixer until well blended. Add 1/2 cup sour cream and continue mixing. Add eggs, one at a time, blending well. Pour into cake pan.

Bake 40 minutes or until center is almost set. Mix remaining sour cream, another 1 Tbsp. sugar and remaining vanilla until well blended. Spread over top of cheesecake and bake an additional 10 minutes. Cool cheesecake.

When completely cooled, cover with plastic wrap and refrigerate at least 2-3 hours before serving. Top with raspberry preserves or other preserves. Fresh ripe berries or other macerated fruits in season would also be lovely.

Serves 8. Leftovers unlikely.

Enjoy!

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