Gluten-Free White Chocolate Cheesecake with Orange Glaze

My husband and I love cheesecake and I wanted to create a cheesecake that both of us could really enjoy. The fact is that it's relative easy to keep a cheesecake gluten-free as long the crust of the cheesecake is gluten-free. If you have a favorite cheesecake recipe. You can easily adopt this recipe to use your own favorite fillings but with gluten-free crust.

Preparation Time: 15 minutes

Cook Time 45 minutes

INGREDIENTS:

Crust:

1. 
   
   5-7 Basic Gluten-Free Cookies (Refer to my White Chocolate Cookies or Basic Gluten-Free cookies recipe in the blog)
2. 
   
   3 tablespoon of unsalted butter (melted)

Filling:

1. 
   
   2 (8 oz) package regular Cream Cheese - prefer full fat kind
2. 
   
   1 cup of white chocolate chips
3. 
   
   3/4 cup of sugar
4. 
   
   3 eggs
5. 
   
   1 tablespoon of orange zest
6. 
   
   1/4 cup of Brown rice flour
7. 
   
   1 teaspoon of GF vanilla extract
8. 
   
   1/2 cup of sour cream

Orange Glaze: 

1. 
   
   1 tablespoon of cornstarch
2. 
   
   1/2 cup of orange juice
3. 
   
   1/4 cup of water
4. 
   
   1/4 cup of sugar

DIRECTION:

1. 
   
   Preheat oven to 350 degree, put the GF cookies in a ziploc bag and crash the cookie into small crumb. Combine crumb and butter in a bowl then press onto the bottom and a little bit of the side of the 9 inch round springform pan.
2. 
   
   Bake the crust for about 10 minutes until golden and cool while preparing the pie filling
3. 
   
   Put cream cheese and white chocolate into a glass bowl and microwave in medium heat for 2 minutes. Stir the mixture and continue for another 2 minutes or until the cream cheese and white chocolate is welled melted and blend.
4. 
   
   Add in sugar, brown rice flour, vanilla, and eggs (one at a time) until well blend.
5. 
   
   Add sour cream mix until the mixture is well blend
6. 
   
   Pour the filling over the crust and bake it for 30-35 minutes or until the center jiggles just slightly
7. 
   
   Remove from oven and let it cool for 10-15 minutes
8. 
   
   In a small saucepan, combine suger and cornstarch, stir in orange juice and water.
9. 
   
   Cook until the mixture is clear and thickened, make sure to stir occassional. Cool the mixture to room temp. and spoon the mixture on top of the cool cheesecake.
10. 
    
    Use foil to cover the pan and chill for at least 8 hours before serving

Happy Baking!