Any excuse to bake! (Gluten Free Vanilla Cheesecake)

Happy Election Day!  I am off today and plan on relaxing.  I cannot wait to nerd out on election coverage tonight!  If you haven't voted yet, please go do your civic duty! 

As I told you recently, we had my grandmother's 90th birthday party recently.  It was held on my mom's actual birthday, so we asked my aunt to make her famous gluten free cheesecake so my mom could partake in dessert.  Well guess what?  Everyone didn't realize it was for her and she only got a tiny sliver.  I felt bad for her, so I asked my aunt for the recipe and decided to make her one.  Well, half of one,  I wanted some for us!

Well this was just delicious.  We brought our half over to a friend's house for an LSU watch party and it was a hit!  No one really could tell that it was gluten free.  The crust almost tasted like a sugar cookie.  Make this!  You can use crushed vanilla wafers if you don't need to be gluten free.  Full recipe to follow the montage.

Gluten Free Vanilla Cheesecake
Hello Cheesecake!

Gluten Free Vanilla Cheesecake
How can it not be good with this cast?

Gluten Free Vanilla Cheesecake
Just look how decadent!

Gluten Free Vanilla Cheesecake
Pour it in the crust and get ready for a long ride!

Gluten Free Vanilla Cheesecake
Pin it for when you want to remember quarantine baking!

Gluten Free Vanilla Cheesecake (adapted from Big Oven)

2 cups cassava flour (or almond if you can't find that)
1/3 cup Butter, melted
1/4 cup Sugar
1 teaspoon vanilla extract
3 packages (8 oz each) Cream cheese; softened
1 cup Sugar
4 Eggs
1 cup Sour cream
1 tablespoon vanilla extract
1 tablespoon lemon juice

Preheat oven to 325°F.  Mix flour, butter, sugar and vanilla in medium bowl until well blended. Press evenly into bottom and 2 inches up sides of 9-inch springform pan. Set aside.  Beat cream cheese and sugar in large bowl with electric mixer on high speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Add sour cream, vanilla and lemon juice; mix well. Pour into prepared crust.  Bake 50 minutes or until center is almost set. Turn off oven. Leave cheesecake in oven 2 hours or until cooled. Remove from oven.  Refrigerate 4 hours or overnight. Run small knife around sides of pan to loosen crust; remove sides of pan. Store leftover cheesecake in refrigerator.

Happy Cooking!


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