Gluten Free New York Style Cheesecake

We had a dinner party at a friend's house Saturday night so I did my usual phone call ahead of time.   I ask what we are having and offer to bring something.  Since it can be difficult to feed me I normally offer to bring a dish or two so there is something I know will be safe.  Dessert is normally one of the dishes I bring.  I decided to tackle cheesecake for the first time ever!  And Oh Man this Gluten Free cheesecake is Amazing!!!

I adjusted this recipe to make it safe.  I also made strawberry sauce to go with it and got the recipe from here.

What You Need:
Crust
1 bag of GF Ginger Snaps (8oz bag)
2 tbsp butter - melted

4 - 8oz GF cream cheese packages at room temperature
1 cup white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tbsp GF vanilla extract
1/4 cup GF flour mix
Lemon zest of half a lemon

How to Make It:
Heat oven to 350 degrees.  Grease the sides and bottom of the spring form pan.  Crush your ginger snaps.  I put them in a ziploc bag and used a rolling pin to crush them.  Mix crumbs with melted butter. Press into spring form pan and let it go up the sides about 1/2 inch.

Mix together the sour cream, GF flour and GF vanilla extract in a bowl and set aside.  Mix together the cream cheese, sugar, milk, lemon zest and eggs.   Mix in the sour cream mixture.

Fill pan and bake for 1 hour.  Then turn off the oven (don't open the door) and leave it in the oven for at least 2 hours.

Once it is cooked let chill for at least 2 hours in the refrigerator.

This was a huge hit!  It tasted like regular cheesecake and the crust was on point!  The strawberry sauce gave it a nice sweet touch.  I will make this again and it will be a great base for flavored cheesecakes! 

This post linked to Gluten Free Wednesdays.