Gluten-Free Eggnog Cheesecakes
Votes: 1
Time: 1 hour 10 min.
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
A step-by-step recipe for making gluten-free, individual cheesecakes with eggnog cream.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Gluten-free flour mix
- 3 cups (435 g) white rice flour
- 1.5 tbsp. (190 gr.) tapioca flour
- 3/4 cup (120 g) potato starch
- 1 tbsp (8 g) xanthan gum (E415)
- 1.5 tsp. (5 gr.) salt
Sprinkling
- 1 cup finely crushed gluten-free honey cookies, about 9 cookies (Recipe Gluten-free cookies, replace the flour with wholemeal flour)
- 1 tbsp. l. brown sugar
- 1/8 tsp salt
- 1/8 tsp pumpkin pie spice
- 2.5 tbsp (75 g) butter, melted
Filling
- 400 g of cottage cheese, room temperature
- 1 cup of sugar
- 3/4 cup eggnog, room temperature
- 2 large eggs at room temperature
- 1 tbsp vanilla extract
- 1/4 teaspoon salt
- 1/4 tsp. nutmeg
Eggnog cream
- 1 cup heavy whipping cream
- 1/2 cup eggnog
- 2 tablespoons powdered sugar
- 1/8 teaspoon pumpkin pie spice mix
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Recipes with similar ingredients: rice flour, tapioca, curd cheese, eggnog, eggs, cream, vanilla extract, pumpkin pie spice, nutmeg, powdered sugar, brown sugar, starch
Cooking the dish according to the recipe:
- Prepare a gluten-free flour mixture: In a large bowl, combine rice flour, tapioca flour, potato starch, xanthan gum and salt.
- Prepare the crust and toppingPreheat oven to 160°C (325°F) and line a 12-cup muffin tin with paper liners. In a small bowl, combine cookie crumbs, brown sugar, salt, spice mix, and butter.
Reserve about 1/4 cup of the mixture for sprinkling on the finished cheesecakes, then spoon about 1 tablespoon of the mixture into the bottom of each paper cup and press down. Bake until golden brown, 3 to 4 minutes; let cool completely. Leave the oven on. - Make a cheesecakeIn a medium bowl, using an electric mixer, beat together the cream cheese, granulated sugar, eggnog, eggs, vanilla, salt, and nutmeg with 2 tablespoons of the gluten-free flour mixture until smooth. Spoon the batter into the prepared muffin tins, filling each 3/4 of the way full.
Bake until the cheesecakes are set around the edges but still set in the center, 15 to 18 minutes. Cool completely on a wire rack, then remove from the liners. - Prepare the creamUsing a clean electric mixer, beat the cream and eggnog on high speed until soft peaks form. Add the powdered sugar and pumpkin pie spice. Beat on medium speed until stiff peaks form. Top the chilled cheesecakes with whipped cream and the remaining sprinkles.
Author of the recipe - Silvana Nardone is the author of gluten-free recipe books.
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