Gluten free ingredients in desserts look and taste very much like their gluten filled counterparts. So if you need to be gluten free, you will not skip a beat with your desserts.
One of my nieces needs to eat gluten free. So I love to come up with desserts for her because she loves her sweets. It is helpful that I started this diet first because I have some practice with desserts. I have made a number of gluten free desserts and they have generally been real winners with the family. Some of my favorites include …. Look up GF desserts.
So how can a dessert filled with butter, eggs and cream cheese not be delicious. It has to be. I think that since these type of ingredients are the base of the dessert, whether it is gluten free or gluten, the flavor and consistency is maintained in the dessert. Generally, the lack of gluten means that the dessert will not get as much of a rise as it would if using gluten. I think you can see that in this cheesecake but I do not know if you would realize that if I had not mentioned it.
The Gluten Free Blueberry Cheesecake is assembled as you would any cake you are making. The dry ingredients are mixed together and blended with the wet ingredients. The butter, eggs and sugar are blended together as in any recipe. The ending result is a nice crust on the bottom with a creamy center and a crisp top from the blueberry crumble on the top.
The gluten free cake base ingredients.
The mixing and development of the gluten free cake layer.
The mixing and development of the cheesecake layer.
The mixing and development of the blueberry crumble topping.
The cheesecake in the preform pan prior to and after baking.
The Gluten Free Blueberry Cheesecake Plated.
Gluten Free Blueberry Cheesecake
- 1 Cup Coconut Flour
- 1/2 Cup Coconut sugar
- 5 Whole Eggs separated
- 1/2 Cup Butter softened
- 1/4 Tsp Salt
- 1/2 Tsp Baking powder
- 1 Tsp Vanilla extract
- 8 Ounces Cream Cheese softened
- 1/4 Cup Coconut sugar
- 1 Whole Egg beaten
- 1 Tsp Vanilla extract
- 1 Whole Lemon juice & zest
- 1/3 Cup Coconut Flour
- 1/3 Cup Coconut sugar
- 1/4 Cup Butter softened
- 1 Tsp Cinnamon
- 1 Cup Blueberries
Preheat the oven to 180C/375F degrees.
Grease/spray an 8 inch springform cake tin. You can also line with parchment paper.
In a bowl, mix the coconut sugar and butter together until soft and blended.
Add the egg yolks and vanilla extract and stir thoroughly.
Combine the coconut flour, salt, baking powder and then add to the wet ingredients. Mix well.
In another bowl, using a beater, whisk the egg whites until stiff.
Gently fold the egg whites into the cake mixture.
Spoon the mixture into the springform pan and smooth evenly.
In a bowl, add the softened cream cheese and beat with the coconut sugar.
Add the egg, vanilla extract, lemon juice, zest and beat until smooth.
Spread this mixture over the cake mixture into the springform pan and smooth evenly.
For the topping, place the coconut flour, cinnamon and coconut sugar in a bowl and mix until combined.
Add the butter and mix with your hands, gently, so that the mixture looks like breadcrumbs. Gently add the blueberries and mix well. Spread the topping over the cheesecake layer.
Bake for 40-45 minutes until firm and the top is cooked.
Remove from the oven and allow to cool. The cheesecake can be served at room temperature or chilled in the fridge.
Serve and enjoy!