This gluten-free eggless cheesecake recipe is made with a gluten-free graham cracker or cookie crust and uses an egg substitute. It's still got plenty of fat (and flavor!) in the form of margarine, cream cheese, and condensed milk, so it's not low-fat or healthy, but it is an indulgent gluten-free dessert.
Recipe courtesy of Ener-G Foods. Looking for more gluten-free dessert recipes? You can find dozens of recipes for gluten-free cakes, cookies, pies and more here.
Ingredients:
- 1 1/2 cups crushed cookies or graham cracker crumbs, gluten-free
- 1/2 cup margarine, melted
- 2 tbsp sugar
- 3 packages low-fat cream cheese
- 1/2 cup sweetened condensed milk
- 2 tsp Ener-G Egg Replacer
- 1/4 tsp baking soda
- 2 tsp baking powder
- 1/4 cup cornstarch
- 1 tbsp lemon juice
- 1 tbsp vanilla
- 1 16 ounce contained light sour cream
- 1/2 cup sugar
Preparation:
Combine crumbs, margarine, and sugar, blending well. Press out in an ungreased 9 inch pan. Place pan on sheet pan or wrap foil around bottom to ensure no dripping. Set aside.
Preheat oven to 300 degrees.
In large bowl, mix cream cheese and all ingredients except sour cream until smooth. Add sour cream and mix 2 minutes. Pour into prepared pan.
Bake 1 hour in center of oven. Middle will still be creamy. Outer side will be done. Open door, and let set in oven approximately 2 hours to cool.
Use knives to loosen sides of pan, and remove. Place on serving tray and let cool to room temperature. Place in fridge for about 2 hours before serving.
This egg-free cheesecake recipe is gluten-free and wheat-free.
