Make-Ahead Hosting Tip: Cheesecake is the perfect make-ahead dessert for effortless hosting. Prepare it the day before and keep it chilled so all you have to do is garnish before serving. For a beautiful presentation, bring it out on a simple cake stand and offer a few topping options—fresh berries, cherry spoon sweets, or a drizzle of honey—so your guests can customize each slice. It feels thoughtful, abundant, and welcoming… exactly what filoxenia is all about.
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NEW YORK-STYLE CHEESECAKE (GLUTEN-FREE OPTION)
Creamy, classic, and perfectly rich—this no-crust New York-style cheesecake is silky smooth with a lightly tangy sour cream topping. Naturally gluten-free and perfect for entertaining.
Ingredients
For the Cheesecake Filling:
- 32 oz (907g) cream cheese, softened
- 1 and 1/4 cup (290g) granulated sugar
- 4 large eggs, room temperature
- 1 cup sour cream
- 2 teaspoons pure vanilla extract
- 1 teaspoon pure almond extract
For the Sour Cream Topping:
- 1 cup sour cream
- 4 tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
Instructions
Preheat the oven to 300°F (150°C).
Grease a 9-inch springform pan and line the bottom with parchment paper.
In a large mixing bowl, beat the cream cheese until smooth and creamy.
Add the sugar and mix until well combined.
Add the eggs one at a time, mixing just until incorporated after each addition. Do not overmix.
Add the sour cream, vanilla extract, and almond extract. Mix until smooth.
Pour the batter into the prepared pan and smooth the top.
Bake on the center rack for 65 minutes.
Remove from the oven and immediately run a knife around the edges to release the cheesecake from the pan.
Allow to cool for 10–15 minutes.
Add the Sour Cream Topping:
Increase oven temperature to 350°F (175°C).
In a bowl, combine the sour cream, sugar, and vanilla. Mix until smooth.
Spread the topping evenly over the cheesecake.
Return to the oven and bake for 10 minutes.
Remove from the oven and let cool to room temperature.
Once cooled, chill in the freezer until set and firm (or refrigerate overnight if preferred).
Carefully remove from the springform pan.
Top with fresh berries or cherry topping.
Serve chilled.
Notes
Optional Crust (Biscoff Crust): If you’d like to add a crust, combine:
8 oz (250g) Biscoff cookies, crushed 5 tablespoons (71g) unsalted butter, melted
Press into the bottom of a 9-inch springform pan and bake at 350°F for 8–10 minutes. Cool completely before adding the filling.
Make Ahead Tip: This cheesecake is best made a day in advance for the creamiest texture.
Serving Ideas: Top with cherry compote, fresh berries, or serve plain with a dusting of powdered sugar.
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