Cheesecake is delicious. German cheesecake is even better. Gluten free German cheesecake is the best.
Try this. That is all I have to say about that.
Crust
1 cup rice flour
1/4 cup tapioca starch
1/2 teaspoon xanthan gum
pinch of salt
1/8 cup sugar
3/4 cup butter
2 egg yolks
2-3 tablespoons water
Filling
6 eggs
1 1/4 cup sugar
3/8 cup rice flour
1 teaspoon vanilla extract
4 1/2 (8 oz) pkgs cream cheese, room temp
1. For the crust, combine flour, starch, xanthan gum, salt and sugar in a large bowl. Cut in the cold
butter. Stir in the egg yolks and water. Knead with your hands until the dough is smooth. Wrap in
plastic wrap and refrigerate for at least an hour.
2. Preheat the oven to 350 degrees F.
4. Grease a 10-in spring form pan with butter. Put the dough in the pan and press out to the edges and
up the sides.
5. Beat the eggs until light and fluffy. Add the sugar and flour; beat for 5 minutes. Add the vanilla
extract. Break off a little softened cream cheese at a time and mix into egg mixture. Beat well, insuring
that there aren’t any lumps.
6. Pour filling into the crust.
7. Bake at 350 degrees for 55 to 60 minutes. Turn off the oven and let set for 15 minutes more.
8. Serve with caramel or chocolate sauce.