Here's a decadent cheesecake that marries a creamy filling with a gluten-free Oreo crust, topped off with a luscious cherry topping. It's a dessert that's as indulgent as it is comforting.
Ingredients:
For the Cheesecake:
- 32 ounces cream cheese, softened
- 1 ⅓ cups granulated sugar
- A pinch of salt
- 4 large eggs, at room temperature
- 2 tablespoons high-quality vanilla bean paste
- ⅔ cup heavy cream, at room temperature
- ⅔ cup sour cream, at room temperature
- 1 can of cherry topping, preferably without corn syrup
For the Crust:
- 20 gluten-free Oreo-style cookies
- ¼ cup unsalted butter, melted and cooled
Instructions:
- Begin by preheating your oven to 350°F (175°C). For the crust, pulse the cookies in a food processor until fine. Mix in the melted butter until the texture is like wet sand.
- Press the mixture into a 9-inch springform pan, forming a solid base. Use a flat-bottomed cup to press down evenly. Bake for 10 minutes, then let it cool.
- Reduce oven temperature to 325°F (163°C). For the filling, whip the softened cream cheese in a stand mixer with a paddle attachment on high speed until fluffy, about 4 minutes.
- Gradually add the sugar and salt, continuing to beat for another 4 minutes until smooth.
- Incorporate the vanilla bean paste. Then, add the eggs one at a time, allowing each to blend in before adding the next.
- Stir in the heavy cream and sour cream until the batter is uniformly creamy.
- Wrap the base of the pan in foil, ensuring it’s watertight. Pour the filling over the crust and smooth the top.
- Place the springform in a larger roasting pan and fill it halfway up with water to create a bain-marie, being careful not to splash water onto the cheesecake.
- Bake for 85-90 minutes. The cheesecake should be set but still slightly jiggly in the center.
- After baking, let the cheesecake sit in the opened oven for an hour to cool gradually.
- Remove from the oven and let it cool to room temperature on a rack, then refrigerate for at least 4 hours, or overnight for best results.
- When ready to serve, remove the cheesecake from the pan, and top it with cherry topping.
Tips:
- All ingredients should be at room temperature to ensure a smooth batter and to prevent lumps.
- To avoid cracks, don't open the oven while baking. Let the cheesecake cool in the oven gradually to prevent sudden temperature changes that can cause it to collapse.
- The cherry topping adds a tart contrast to the sweet, rich filling, making this cheesecake a showstopper for any occasion.
Enjoy this exquisite cheesecake that's sure to please any crowd, whether as an elegant dessert or a treat for a special celebration.
