Gluten-Free Raspberry Cheesecake

Hi Bakers,

This raspberry gluten-free cheesecake isn’t a quick fix—it’s a special treat for when you want to indulge. The cheesecake has a gorgeous pink hue and bursts with raspberry flavor. To intensify the taste, I added raspberry sauce and freeze-dried raspberries to the rich filling for the most possible berry-ness. Then, I topped it off with even more raspberry sauce and fresh berries for that perfect finishing touch. This is a show-stopping dessert, so give yourself enough time to create and chill it to perfection! Enjoy~Carolyn

Gluten-Free Raspberry Cheesecake

Makes one 9 1/4” cheesecake

-Crust

1 1/2 cups gluten-free graham crackers

1/4 cup almond flour or more graham crackers

1/4 cup granulated sugar

6 tablespoons melted butter

-Raspberry Sauce

12-ounce bag of frozen raspberries

-Cheesecake Filling

1 1/2 pounds full-fat cream cheese, room temperature

1 cup granulated sugar

3 large eggs

1/3 cup raspberry sauce

4 tablespoons freeze-dried raspberry powder

3 ounces ruby chocolate or white chocolate, finely chopped (about 1/2 cup)

1 tablespoon lemon juice

-Sour Cream Topping

1 cup sour cream

1/3 cup powdered sugar

1/2 teaspoon lemon zest

-Garnish

fresh raspberries

raspberry sauce

raspberry powder

fresh mint

Preheat the oven to 325F. Crush the graham crackers in a sealed plastic bag with a rolling pin until only fine crumbs remain. Add almond flour, and sugar then whisk together in a small bowl. Stir in the melted butter. Press the mixture into the bottom and 1” up the sides of a 9 1/4” springform pan. Press crumbs firmly with a flat measuring cup or your hand into the pan. Chill in the fridge until ready to use.

Heat the frozen raspberries in a saucepan over medium heat until thawed. Cook until the liquid is thickened slightly. Stir as needed to prevent burning. Strain out the seeds and reserve 1/3 cup of mixture for the filling. Save the rest for garnish.

In a large bowl, beat cream cheese until smooth. Add the granulated sugar and mix until just combined. Next, add the remaining ingredients mixing to combine after each addition. Wrap the bottom of your springform pan in a piece of foil to prevent butter leaks in the oven. Pour the cheesecake batter into the pan and smooth the top. Place the pan on baking sheet. Bake for about 44-55 minutes or until the cheesecake tests done in the center. It should still jiggle if you shake the pan gently and have some creamy cheesecake on the tester but not liquid batter. Let the cheesecake cool to room temperature, then cover and chill for 6 hours minimum. Mix the sour cream topping ingredients until smooth in a small bowl. Remove the chilled cheesecake from the fridge and spread the topping evenly over the center. Garnish with fresh raspberries and mint if desired. Use extra raspberry sauce and/or freeze-dried powder to garnish individual servings.

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