Baked Vanilla Gluten-Free Cheesecake
100 g butter
5 tbsps golden/light corn syrup
250 g luten-free porride/rolled oats
60 g cup caster/ranulated sugar
600 g cream cheese
400 ml sour cream
140 g caster/ranulated sugar
225 g clotted or extra thick double cream
1 vanilla pod, split
2 tablespoons icing
Preheat the oven to 160º C. To make the base, put the butter and syrup in a large saucepan and melt over low heat. Stir in the oats and sugar, mixing well to ensure that all the oats are coated. Transfer the mixture to the prepared tin and use the back of a spoon to press it down. Put the eggs, cream cheese, 100 milliliters of the sour cream, sugar, cream and seeds from the vanilla pod in a mixing bowl and whisk to combine. Pour the mixture into the tin on top of the base. Bake in the preheated oven for 11 ¼ hours, until the cheesecake is set but still wobbles slightly. Put the remaining sour cream and icing in a bowl and whisk together. Remove the cheesecake from the oven and pour the sour cream mixture over the top. Return it to the oven and bake for a further 10 minutes.
Let the cheesecake cool completely in the tin then chill in the fridge before cutting into slices to serve.
Recipe, The Gluten-Free Baker
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