Gluten-Free Hazelnut Cheesecake With Salted Caramel Glaze
Updated July 5, 2016
Dennis Yermoshin for The New York Times
- Total Time
- 2 hours, plus overnight chilling
- Rating
- Comments
- Read comments
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Ingredients
FOR THE CRUST
½ cup finely ground hazelnuts
1 cup gluten-free flour
1 cup packed brown sugar
6 tablespoons unsalted butter, cold and cubed
FOR THE FILLING
16 ounces cream cheese, softened
1 cup granulated sugar
1 cup milk
1 cup crème fraîche
⅛ cup gluten-free flour
1 teaspoon vanilla extract
FOR THE GLAZE
1 cup sugar
¼ cup water
½ cup heavy cream
2 tablespoons unsalted butter, at room temperature
1 tablespoon sea salt
Nutritional analysis per serving (10 to 12 servings)
65 grams carbs; 83 milligrams cholesterol; 543 calories; 9 grams monosaturated fat; 1 gram polyunsaturated fat; 17 grams saturated fat; 31 grams fat; 1 gram trans fat; 2 grams fiber; 393 milligrams sodium; 5 grams protein; 55 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 325. Make the crust: Combine all the ingredients in the bowl of a food processor and pulse until mixture looks like coarse pea-size crumbs, about 10 to 15 seconds.
- Step 2
Press the mixture into the bottom of a 9-inch or 10-inch springform pan. Transfer to the oven and bake for 15 minutes; set aside to cool.
- Step 3
Meanwhile, combine all ingredients for the filling in the bowl of the food processor and purée until smooth. Pour the mixture into the cooled crust and bake for 1 hour, or until set in the center, up to 15 minutes longer. Let cool and then chill until fully set, preferably overnight.
- Step 4
Make the glaze: put the sugar and the water in a small saucepan over medium-high heat and allow the sugar to caramelize. When the mixture is a medium-amber color, about 8 minutes, pull the pot off the heat and add the heavy cream. When the bubbles subside, add the butter. Continue stirring until all the butter has been incorporated; add salt to season and let cool.
- Step 5
Remove the cake from the refrigerator and release from the pan. Pour the warm glaze over it to serve.
Private Notes
Comments
I have cooked GF for 15 years now and the photo and the recipe don't seem to match. Where is the white that one would see from the cream cheese and the cream?
Also I am aware that the crust would not work well for someone who doesn't want a gf compromise since there is nothing in the recipe to keep the nuts and flour together. I think it would be better to just have ground hazelnuts on the bottom w/o the intent for the bottom to do more than help one lift the cheesecake off the plate.
This cake was delicious and got rave reviews. The crust was very hard although I used macadamia nuts instead. The caramel sauce was delicious but did not need a tablespoon of salt, it was way too much.
gluten free flours behave differently than regular flours. if you want a great gluten free crust: use this: 135 grams gluten free instant oats, 76 grams melted butter, 50 grams almond flour, 100 grams light or dark brown sugar. combine together - bake on the bottom of a parchment covered 9 or 10 springform pan at 350 for 18 minutes. it's perfection every.single. time. love to you all from a former pastry chef <3
I’ve made this many times using normal flour and using almond meal instead of hazelnuts (also have used hazelnuts, I love it but normally have the almond meal). A colleague once said it was the best cheesecake he’d ever had. I now often make it as cheesecake bites in mini muffin wrappers which is the perfect size for a potluck and deals with the hard crusts
Substituted nonfat plain Greek yogurt for the creme fraiche, was fantastic!
This recipe is very easy and delicious. No cracking, no water bath needed. Just easy! Not too sweet either. I plan to keep this as my base cheesecake recipe swap out the toppings for variation. Don't pack the crust too firmly and it will not be hard.