Gluten-Free, Egg-Free Cheesecake Recipe
We all love cake, but there is only one kind of cake whose heavy creamy texture relentlessly visits me in my dreams night after hungry night until I finally break down screaming “all right I’ll make some! I promise!”: Cheesecake, of course! (I know, I need help.) Cheesecake has always been my Achilles Heel. It can be very expensive, fattening, and artery clogging, but it’s just so…good! For more mouth watering gluten-free recipes check out www.jensglutenfreeblog.com!
Ingredients
8 serv.Step-by-step instructions
- 1
Preheat oven to 300 degrees.
- 2
Using an electric mixer on medium, beat the cream cheese, condensed milk, baking soda, baking powder, cornstarch, lemon juice, and vanilla until smooth
- 3
Blend in sour cream
- 4
Pour into ungreased round baking pan.
- 5
Bake for one hour.
- 6
Insert a knife into the outer perimeter of cake. it should come out clean
- 7
Let cake cool for 2-3 hours, then cover with plastic wrap and place in refrigerator.
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