Gluten-Free Cheesecake

Ingredients and Weight:

• Cream cheese: 2 pounds (907 grams)
• Sugar: 1 cup (200 grams)
• Eggs: 3 large
• Sour cream: ½ cup (125 milliliters)
• Vanilla extract: 1 teaspoon
• Lemon juice: 2 tablespoons
• Fresh or frozen strawberries (for topping)

Preparation Time:

• Preparation: 15 minutes
• Cooking: 45 minutes
• Total: 1 hour (plus cooling time)

Difficulty Level: Level 3 (Moderate)

Preparation Method Steps:

1. Preheat the oven to 325°F (165°C).
2. In a large bowl, combine the cream cheese and sugar, mixing until smooth.
3. Add eggs one by one, mixing well after each addition.
4. Stir in sour cream and vanilla extract.
5. Pour the mixture into a greased springform pan.
6. Place the pan in a larger baking dish with water halfway up the side of the springform pan to create a water bath.
7. Bake for 45 minutes or until the center is almost set.
8. Remove from the oven and let cool on a wire rack.
9. Once cooled, refrigerate for at least 2 hours.
10. Top with fresh or frozen strawberries before serving.

Nutritional Information: (Per serving, assuming 8 servings total)

• Calories: Approximately 400 calories per serving
• Fat: 28 grams
• Carbohydrates: 36 grams
• Protein: 8 grams

Dish Characteristics:

• Smooth and creamy texture
• Tangy lemon and vanilla flavors combine with the richness of cream cheese to create a delightful dessert.
• Gluten-free and suitable for those with celiac disease or gluten sensitivity.

User Comments:

1. "This cheesecake was amazing! The texture was so smooth and creamy, and the flavor was perfect." - John Doe
2. "I love how easy this recipe is to make, and it tastes even better than some of the cheesecakes I've had at high-end restaurants." - Jane Smith
3. "The combination of flavors was outstanding, and I will definitely make this again." - Michael Johnson

Special Precautions and Tips:

• Be sure to use full-fat cream cheese for the best results.
• Do not overmix the batter, as this can cause the cheesecake to be dense and hard.
• Use a water bath to ensure even baking and prevent cracking on top of the cheesecake.
• Refrigerate for at least 2 hours before serving for best results.