I’ve said it before and will say it again: gluten-free baking is best when you are making recipes that were created gluten-free from the outset. In this case, cheesecake filling is gluten-free on its own. And crust choice is really flexible enough to choose what you want.
Recently I decided to make some banana cream cheesecake and made an almond-flour and cocoa-based crust. (I had a lot of leftover filling and made a separate cheesecake using a graham cracker and cinnamon crust.)
Knowing that this was highly appreciated, I will – as usual – share my recipe:
Gluten-free almond meal and cocoa crust
1 ¼ cups almond meal or finely ground almonds
3 tablespoons sugar
¼ cup cocoa
¼ cup melted butter
Mix all ingredients together and press into a springform pan (a 10-inch pan would be suitable; I used two miniature springforms). Wrap the springform in foil to prevent leakage.
Refrigerate while preparing the filling.
Cream cheese and banana filling
680 grams softened cream cheese
2/3 cup sugar
2 tablespoons cornstarch
¾ cup mashed banana (3 to 4 well-ripened or overripe bananas)
½ cup whipping cream
2 teaspoons vanilla
Beat cream cheese for a few minutes until creamy. Beat in sugar and cornstarch. Add in eggs, one at a time. Beat in the mashed bananas, whipping cream and vanilla.
Pour filling mixture into the prepared crust. Put the pan on a cookie/baking sheet and bake in a 350F/175C oven for 15 minutes.
Reduce oven temperature to 200F/93C and bake for 75 minutes, until center is almost set.
Allow the cake to cool completely in its pan before removing the springform rim. Before removing the pan, run hot water over a knife and slide the hot knife around the edge of the cake to separate the cake from the pan cleanly.
Refrigerate the cake, uncovered, for at least 7 hours, although overnight is most effective.