Berry Festive Cheesecake {Gluten Free}

I haven't make a cheesecake in so long that I decided I would for 4th of July dessert. To make it more festive I went with a mixed berry topping and swirl. Red, white and blue. I used my favorite cheesecake recipe but turned it gluten free so I didn't have to miss out. Really just made the crust gluten free then I lightened it up using lighter versions of Ingredients and used less sugar in the recipe. This came out just as good as the regular recipe, I even shared a big piece with our carpet cleaning guy for coming by last minute (my cleaner broke!).

Berry Festive Cheesecake {Gluten Free}
adapted from my regular gluten cheesecake post

Crust:
2 cups finely ground gluten free cinnamon sugar graham crackers (-use food processor)
2 TBL granulated sugar
1 stick unsalted butter, melted

Filling:
2 (8-ounce) Neufchatel cream cheese blocks, softened
3 eggs
3/4 cup granulated sugar
1 pint (16oz) light sour cream
1 lemon, zested
2 tsp. vanilla extract

Berry Topping, recipe follows

Preheat the oven to 325 degrees F. Lightly coat the bottom and sides of an 8-inch spring form pan with non-stick cooking spray.

For the crust:
In a mixing bowl, combine the ingredients with a fork until evenly moistened (I just used my food processor).
Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.

For the Filling:
In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.

Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not over beaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.

For a swirled cheesecake, drop tablespoon fulls (maybe 6) of cooled berry topping mixture juice onto cheesecake batter, swirl with a butter knife.

Set a large roasting pan with 1" water on bottom oven rack, place cheesecake on middle rack. Bake for 60 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Turn off the oven, crack the door open with a wooden spoon handle and let the cheesecake sit in there for 30 minutes. Remove from oven to cooling rack, let cool in pan for 30 more minutes.

Cover with saran wrap and chill in the refrigerator, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of desired topping over the surface.
Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.

Topping:
2 C frozen mixed berries
3/4 C sugar
3 TBL cornstarch
pinch salt
1 tsp Vanilla extract
In a saucepan, combine sugar, cornstarch and salt. Add berries and stir well. Heat over medium heat. Bring to a boil, stirring constantly. Once it boils reduce heat and cook 5 minutes. Remove from heat,  stir in vanilla. Allow to cool, refrigerate until ready to use.

as seen from my instagram

a sheet of homemade gluten free cinnamon sugar grahams

swirled, ready to bake

berry swirled cheesecake

topped

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enjoy,