Is there anything better than cheesecake?
For me the answer is a resounding “No!” When I realized that I couldn’t consume gluten or sugar without compromising my health, the two things that came to mind that just made me feel full on depressed, were cheesecake and cookies. Those were the 2 things that I had the hardest time emotionally letting go of.
I have already shared the recipe that started it all Jenni’s Cookies, so make sure to take a peek at those, but it took quite a lot longer to figure out how to alter cheesecake and not feel like I was compromising on taste or the texture.
You see, every single year, my husband would make me a cheesecake for my birthday. He would make me cheesecake for valentines day. He would make it for me for our anniversary. Cheesecake represented celebration, his thoughtfulness in going out of his way to make something he knows I love, and wonderful memories from many many years of happy times.
So in that moment, when I realized that I couldn’t eat cheesecake any more, it felt like I was loosing all of those future happy memories and moments of connection. I knew that wasn’t completely true, but that is how it felt.
Over time, my husband continued to make me cheesecake. He found different recipes with different tweaks and mixtures, but ultimately, he was the one who took all of those “experiments” and put the best pieces together. He created what I can honestly say, is a cheesecake that not only tastes just as good as the “real thing”, but even more importantly, makes me feel like I am not missing out. Knowing that my husband made SO MANY cheesecakes to figure out how to make one that I could eat AND tasted good…
THAT makes this the best cheesecake recipe in the entire world! <3 #madewithlove
Ingredients
- 1/2 cup GF Flour Mix
- 1/2 cup GF Rolled Oats
- 1/3 cup Maple Sugar
- 1/4 tsp Cinnamon
- 1/4 tsp Baking Soda
- 1/4 cup Butter (cold, cut up in to 1/2 inch cubes)
- 20 oz Cream Cheese
- 1 1/4 cup Sour Cream
- 3/4 cup Honey
- 1 tbs Vanilla
- 2 large Eggs
- 3 each Egg Yolks
- 1/3 cup Heavy Cream
Crust Instructions
- Preheat your oven to 350 degrees.
- Brush a 9 inch straight sided cake pan (That’s right! No spring form pan required.) with butter (or any cooking oil) and cut parchment paper to line the bottom and sides of the pan. (the butter will help the parchment stick to the sides)
- Combine the flour, oats, maple sugar, cinnamon, baking soda, and butter in to a food processor, and mix until well combined. (about 30 seconds)
- Reserve 1/3 of the mixture and place on a cookie sheet. Press the remaining crust mixture in to the bottom of the cake pan.
- Bake the extra mixture and the pie crust in the oven for 10-12 minutes.
***Change the oven temperature to 300 degrees***
Filling Instructions
- Place a casserole dish, that will allow your cake pan to sit inside of it, on the center rack of the oven, and place 1 inch of water inside of it.
- Combine the cream cheese, sour cream, honey, vanilla, eggs, yolks and heavy cream in a bowl and mix thoroughly, making sure to scrape the sides of the bowl regularly.
- Pour the mixture on top of the cooled crust and set the pan in the water filled casserole dish.
- Once you place your cheesecake in the oven, turn the temperature down to 250 degrees and let bake for 1 hour.
- After 1 hour, turn the oven off and let sit in the oven for 1 more hour.
- Remove from the water bath, cover with cling wrap and place in the refrigerator until completely chilled before serving. (5-6 hours)
Serving Instructions
- To serve, remove from the refrigerator and let the cake sit on the counter for 10 minutes, and then follow these steps –> Turning out a cake <– using plates instead of a cooling rack, to remove your cheesecake from the pan.
- Once your cheesecake is on a plate, press the remaining crust mixture in to the sides.
- Slice, serve and enjoy!
- If you would like a fruit topping, simply dice up any fruit you like to a sauce pan and add a bit of honey to taste. Cook mixture to a simmer, and then blend mixture until desired smoothness has been achieved.
