This cheesecake recipe from Florida Dairy Farmers is the perfect way to indulge after a long day of mommy duties. Even better: it is gluten free!
Preparation time: 55 minutes
Baking time (total including crust): 1 hour, 15 minutes
Ingredients (cranberry topping):
- 1 bag fresh cranberries
- 1 cup sugar
- 1 teaspoon vanilla
- ¼ cup orange juice
- ¼ teaspoon cornstarch
Whole berry cranberry sauce may be substituted.
Directions (cranberry topping):
Place the cranberries, sugar, vanilla, orange juice and cornstarch in a medium saucepan. Place over medium high heat, stirring occasionally, until berries burst and sauce thickens. Set aside to cool.
Ingredients (crust):
- 3 cups rolled oats*
- ¾ cup slivered almonds
- 1 stick slated butter, melted
- 1 ¾ cups sugar
- 1 teaspoon vanillaDirections (crust):
Preheat oven to broil. On a rimmed baking sheet, spread the oats and almonds. Place under a broiler for 1-2 minutes, (stirring halfway through). Remove immediately when lightly toasted. Allow oven temperature to reduce to 350° F.
Place the toasted almonds and oats in a food processor fitted with blade and pulse until fine. Place the oat/almond mixture into a medium mixing bowl and add the remaining ingredients. Press the mixture onto the bottom and halfway up the sides of a 9” spring form pan. Bake in a 350° F oven for 15-17 minutes. Set aside on a baking sheet to cool slightly.
Ingredients (cheesecake):
- 3-8 ounce blocks of cream cheese
- 16 ounces sour cream
- 3 large eggs
- 1 cup granulated sugar
- 3 teaspoons orange zest
- 1 teaspoon vanilla
- ¼ teaspoon salt
Have all ingredients at room temperature.
Directions (cheesecake):
Place a small casserole pan on the bottom shelf of the oven, fill halfway with water. Preheat oven to 325° F. In a food processor, pulse the cream cheese and sour cream until smooth. Add in the sugar and pulse until incorporated (3-4 pulses). Add in the eggs one at a time, pulsing just enough to incorporate. Pour mixture into a bowl and fold in the vanilla, salt and orange zest. Gently pour into prepared crust pan that has been placed on top of a baking sheet. Place several spoonfuls of the cranberry mixture on top of batter and gently pull a knife through to swirl. (There will be leftover cranberry sauce.)
Bake at 325° F for 55-60 minutes, or until center 3-4” is slightly quivery. (This will set as cheesecake cools.) Gently run a smooth knife along outer edges to prevent cracking. Turn the oven off and allow cheesecake to cool inside the oven 2 hours with the door halfway open. Once cooled, allow cheesecake to chill, covered in the refrigerator for 3-4 hours. After cheesecake has chilled, unmold from pan and serve. Serves 8-12.
*Note for those with a sensitivity to gluten: When choosing oats, be sure to check that the oats are processed in a gluten-free facility.
