Name: Lemon Cheesecake with Blueberry Compote
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 10
Ingredients: 1 Package of Pamela's Grain Free Graham Crackers; 5 tablespoons Melted Butter; 2 tablespoons Brown Suger; 1 dash Salt; 32 ounces Cream Cheese; 2 cups Sugar; 3 tablespoons Gluten Free Flour; 3 teaspoons Vanilla Extract; 3 teaspoons Lemon Zest; 2 teaspoons Fresh Lemon Juice; 1/4 teaspoon Salt; 6 Large Eggs; 1/2 cup Sour Cream; 2 cups Fresh Blueberries; 4 tablespoons Sugar; 2 tablespoons Lemon Juice; 4 tablespoons Water

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Lemon Cheesecake with Blueberry Compote

Author: Liz Satkowski Cooking Method: Baking Courses: Baking, Dessert Recipe Keys: Gluten Free Nut Free

Difficulty: Intermediate Prep Time 30 min Cook Time 90 min Total Time 2 hrs Servings: 10 Calories: 609 Best Season: Suitable throughout the year

Instructions

Graham Cracker Crust

Preheat the oven to 375 degrees F and set an oven rack in the middle position. Wrap a 9 inch springform pan with one large piece of heavy-duty aluminum foil. Spray the inside of the pan with cooking spray.

Place graham crackers in a medium bowl and crush with a measuring cup until it is all crumbs. Add melted butter, sugar, and salt. Stir until combined. Press the crumbs into an even layer on the the bottom of the prepared pan. Bake the crust for 10 minutes. Remove the pan from the oven and set aside.

Reduce oven temperature to 325 degrees F.
Cheesecake

Boil 4 cups of water.

In a large bowl using a hand mixer or a stand mixer with a paddle, beat the cream cheese, sugar, and flour together on medium speed until just smooth. Add the vanilla, lemon zest, lemon juice, and salt; beat on low speed until just combined. Add the eggs, one at a time, mixing on low speed. Mix in the sour cream until combine.

Place the cheesecake pan in a large roasting pan. Pour the batter on top of the crust. Pour the boiling water into the large roasting pan to come about 1 inch up the side of the cake pan.

Bake for 1 hour and 30 minutes to 1 hour and 45 minutes, until set. Cool the cheesecake for about 45 minutes before removing from the roasting pan.

Remove the springform pan from the water, discard the foil, cover with plastic wrap and place in the refrigerator to cool for at least 8 hours or overnight.

Remove the sides of the springform pan and place on a serving plate.
Blueberry Compote

Place blueberries, water, lemon and sugar in a medium saucepan.

Bring berries to a boil, stirring constantly. Let cook for 10 minutes, until thickened.Let cool.

Pour over the top of the cheesecake.

ENJOY!!!!

Keywords: cheesecake, dessert, gluten free, baking

File under Baking Gluten Free Dessert gluten free meal

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Liz Satkowski

Gluten Free Mom Colorado

I am married to the most amazing man, Tommy. I am the mother of three beautiful children Landon, Finn, and Daisy. For years I have been helping friends, family and others navigate the life of gluten-free living. I grew up in a gluten-free house, my mom and both brothers were diagnosed with Celiac Disease when I was young. My mom did an amazing job making everything from scratch in a gluten free kitchen. When I had my first child Landon my world was changed. He was born at 24 weeks because I have a short cervix. The doctor told us that he had a slim chance of survival and that his life would be plagued with severe complications. He survived and has minimal complications due to his prematurity, but when Landon was two he started getting rashes all over his body and he would constantly be sick. My mom advised me to get Landon tested for Celiac Disease. This was the beginning of my true GF journey. Shortly after he was diagnosed, I decided to go off gluten as well. Although I do not have Celiac Disease, I have found that I feel 100% better eliminating gluten from my diet. Recently Finn was having some issues with his legs and knees hurting. The doctor told me to take Finn off gluten to see if it was causing the inflammation and pain. Sure enough once we changed his diet the symptoms went away. We have Celiac Disease and gluten intolerance on both sides of the family. My sister-in-law and niece were recently diagnosed and my Grandma recently took gluten out of her diet due to an autoimmune disease. We are in a fortunate position that both of our families understand the purpose of living a gluten-free lifestyle. I am on a mission to help people create amazing gluten-free recipes and to see that this diagnosis is not a curse, but can actually be delicious.

Lemon Cheesecake with Blueberry Compote

Ingredients

Graham Cracker Crust

Cheesecake

Blueberry Compote

Instructions

Graham Cracker Crust

Cheesecake

Blueberry Compote

Did you make this recipe?

Liz Satkowski

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