Classic Cheesecake with Gluten Free Crust
This cheesecake is one of our go-to birthday cakes. These days, so we can all partake, we try to make gluten-free cakes. While they have gotten better tasting over time, I don’t think many will argue that cheesecakes taste so much better than gluten-free cakes!
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We have found that this recipe with goose or duck eggs is excellent, but of course, chicken eggs work great as well. Goose eggs make the fluffiest cheesecakes, just ask my MIL. She’ll tell you that every time you say goose egg! Duck eggs also make this a very creamy delicious cake, and of course you can use regular chicken eggs too!
I use this cheesecake as my base and usually top the cake with different toppings like berries, chocolate, chocolate & caramel & nuts, etc. Whatever we are in the mood for.
How to Make Cheesecake
Begin by preheating the oven to 350 degrees and start working on the crust. You will combine all of the crust ingredients: 1 1/2 cups of uncooked quick oats, 1/2 cup of finely chopped walnuts or pecans, 1/2 cup of packed brown sugar, and 1/3 cup of melted butter.
Mix the crust ingredients well and then firmly press the mixture onto the bottom and sides of an ungreased 9-inch springform pan about 1 1/2 inches high. Bake in the oven for about 18 minutes or until golden brown and let cool.
For the cheesecake filling, beat the cream cheese and sugar until smooth. Add the eggs one at a time, beating after each addition, then add the sour cream and mix just until fully incorporated. You can overmix cheesecake batter and it will cause cracks on the surface when baking.
Then pour the batter mixture into the cooled crust. Be sure to smooth the top surface of the cake so it bakes evenly and place it into the 350 degree preheated oven for 1 hour, 10 minutes. After that time, turn off the oven and open the door. Allow the cake to sit in the oven with the door open for 15 minutes.
Remove and allow to cool. Refrigerate the cake until just before you are ready to serve. When ready to serve, carefully remove the rim around the pan and slice the cake into 16 pieces with a long serrated knife.
Cheesecake Printable Recipe
Cheesecake
Goose eggs make the fluffiest cheesecakes, just ask my MIL, she'll tell you that every time you say goose egg! Duck eggs also make this a very creamy delicious cake. Of course you can use regular chicken eggs too!
Ingredients
Crust
- 1 1/2 cups quick oats, uncooked
- 1/2 cup finely chopped walnuts or pecans
- 1/2 cup packed brown sugar
- 1/3 cup butter, melted
Filling
- 3 packages 8 ounce cream cheese
- 1-1/2 cup sugar
- 4 whole Eggs, or 1 cup of goose or duck eggs prefered
- 1/2 cup sour cream
Instructions
- Preheat oven to 350 degrees.
- For crust combine all ingredients, mix well. Firmly press onto bottom and sides of ungreased 9 inch springform pan about 1 1/2 inches high. Bake in oven for about 18 minutes or until golden brown; let cool.
- For the filling, beat cream cheese and sugar until smooth. Add eggs one at a time, beating after each addition. Add sour cream and mix again. Pour mixture into crust, smooth the top, and bake for 1 hour, 10 minutes. Turn off oven and open door and allow to sit in the oven with the door opened for 15 minutes. Remove and allow to cool.
- When ready to serve, remove rim around pan and slice into 16 pieces with a long serrated knife.
Notes
Our go to birthday cakes are cheesecake these days, because they taste so much better than gluten free cake. We have found that this recipe with goose or ducks eggs is excellent, but of course chicken eggs work great as well.
I use this cheesecake as my base and usually top the cake with different toppings like berries, chocolate, chocolate & caramel & nuts, etc. Whatever we are in the mood for.
I hope you enjoy this recipe for classic cheesecake recipe.
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