Rice Flour Cheesecake Recipe
Rice Flour Cheesecake Recipe – A delicious gluten-free cheesecake with a crispy almond-infused crust and a rich, creamy filling. Made with rice flour, cream cheese, and mascarpone, this baked cheesecake is perfect for any occasion. Try this easy and indulgent dessert today!
Rice Flour Cheesecake Recipe, a delightful gluten-free dessert with a rich, velvety filling and a perfectly crisp almond-infused crust. Made with rice flour and ground almonds, the crust provides a light yet satisfying crunch, complementing the luscious blend of cream cheese and mascarpone. The hint of vanilla bean enhances its depth of flavor, making each bite a luxurious experience. Perfect for any occasion, this cheesecake is a wonderful alternative to traditional versions, offering a smooth texture and a subtly nutty, buttery taste. Whether you're gluten-sensitive or simply looking for a unique cheesecake variation, this recipe is sure to impress!
Ingredients
- 80 g unsalted butter, softened
- 45 g powdered sugar
- Pinch of salt
- 1 teaspoon vanilla extract
- 35 g whole egg (approximately ¾ of a large egg)
- 160 g rice flour
- 20 g ground almonds
- 200 g cream cheese, softened
- 100 g mascarpone cheese
- 65 g cane sugar
- 1/3 of a vanilla bean, seeds scraped
- 15 g rice flour
- 2 whole eggs
- 130 g heavy cream
Nutritional Information
- Calories: 350
- Protein: 7g
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Sugar: 12g
- Fiber: 1g
- Sodium: 120mg
- Cholesterol: 100mg
Directions
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In a mixing bowl, combine butter, powdered sugar, salt, and vanilla extract. Mix until smooth. Add the egg, rice flour, and ground almonds, then mix until a dough forms. Divide the dough into two equal portions. Roll out both pieces thinly to a uniform thickness.
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In a separate bowl, mix cream cheese, mascarpone cheese, and cane sugar until smooth. Add the vanilla bean seeds, rice flour, eggs, and heavy cream, mixing until fully incorporated and creamy.
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Cut one piece of dough into a 15 cm × 5 cm shape and place it at the base of a lined cake pan. Cut the second piece into strips and press them around the sides of the pan, forming a crust. Pre-bake the crust in a preheated oven at 180°C (356°F) for 15 minutes. Remove from the oven and carefully pour the cheesecake filling into the crust. Lower the oven temperature to 160°C (320°F) and bake for 45–55 minutes, or until the center is set but slightly jiggly. Allow the cheesecake to cool completely before serving.
