Gluten-Free Hazelnut Cheesecake With Salted Caramel Glaze

Recipe from Lena Kwak

Adapted by Catherine Saint Louis

Gluten-Free Hazelnut Cheesecake With Salted Caramel Glaze
Dennis Yermoshin for The New York Times
Total Time
2 hours, plus overnight chilling
Rating
4(143)
Comments
Read comments

Featured in: Removing ‘Sacrifice’ From ‘Gluten-Free’

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:10 to 12 servings

    For the Crust

    • ½cup finely ground hazelnuts
    • 1cup gluten-free flour
    • 1cup packed brown sugar
    • 6tablespoons unsalted butter, cold and cubed

    For the Filling

    • 16ounces cream cheese, softened
    • 1cup granulated sugar
    • 1cup milk
    • 1cup crème fraîche
    • ⅛cup gluten-free flour
    • 1teaspoon vanilla extract

    For the Glaze

    • 1cup sugar
    • ¼cup water
    • ½cup heavy cream
    • 2tablespoons unsalted butter, at room temperature
    • 1tablespoon sea salt
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

543 calories; 31 grams fat; 17 grams saturated fat; 1 gram trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 65 grams carbohydrates; 2 grams dietary fiber; 55 grams sugars; 5 grams protein; 393 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Heat the oven to 325. Make the crust: Combine all the ingredients in the bowl of a food processor and pulse until mixture looks like coarse pea-size crumbs, about 10 to 15 seconds.

  2. Step 2

    Press the mixture into the bottom of a 9-inch or 10-inch springform pan. Transfer to the oven and bake for 15 minutes; set aside to cool.

  3. Step 3

    Meanwhile, combine all ingredients for the filling in the bowl of the food processor and purée until smooth. Pour the mixture into the cooled crust and bake for 1 hour, or until set in the center, up to 15 minutes longer. Let cool and then chill until fully set, preferably overnight.

  4. Step 4

    Make the glaze: put the sugar and the water in a small saucepan over medium-high heat and allow the sugar to caramelize. When the mixture is a medium-amber color, about 8 minutes, pull the pot off the heat and add the heavy cream. When the bubbles subside, add the butter. Continue stirring until all the butter has been incorporated; add salt to season and let cool.

  5. Step 5

    Remove the cake from the refrigerator and release from the pan. Pour the warm glaze over it to serve.

Ratings

4 out of 5
143 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Rachael Ryan

This cake was delicious and got rave reviews. The crust was very hard although I used macadamia nuts instead. The caramel sauce was delicious but did not need a tablespoon of salt, it was way too much.

Beth

I have cooked GF for 15 years now and the photo and the recipe don't seem to match. Where is the white that one would see from the cream cheese and the cream?

Also I am aware that the crust would not work well for someone who doesn't want a gf compromise since there is nothing in the recipe to keep the nuts and flour together. I think it would be better to just have ground hazelnuts on the bottom w/o the intent for the bottom to do more than help one lift the cheesecake off the plate.

Kevin S

Amazing cheesecake. We don’t think the caramel sauce was needed. In fact, nobody opted for it on the second serving. I agree with Rachael that the crust was a bit hard, but still very tasty. Nobody left a crumb! I think (the more commonly available) almond flour or almond meal might fill in for the pecans in a pinch.

Lisa

gluten free flours behave differently than regular flours. if you want a great gluten free crust: use this: 135 grams gluten free instant oats, 76 grams melted butter, 50 grams almond flour, 100 grams light or dark brown sugar. combine together - bake on the bottom of a parchment covered 9 or 10 springform pan at 350 for 18 minutes. it's perfection every.single. time. love to you all from a former pastry chef <3

Lyla

I served this at card club and got rave reviews. I used Cup4Cup gf flour and served with a strawberry topping instead of the glaze. I also baked it in a water bath for one hour and 10 minutes, not a single crack. Rather than destroy the looks of it I did not remove it from my pan. The crust and cheesecake were delicious and I will be making it again many times over.

Ginny M

After reading other comments, I made the crust with almond flour & baked for 10 minutes. The crust was not hard and tasted great! I made the caramel glaze with 1 teaspoon of salt, but next time I’ll use 1-1/2 teaspoons. The cheesecake came out terrific - no cracks and tasted fab. I agree with another comment that the glaze is not necessary.

Private comments are only visible to you.

Credits

Adapted from Lena Kwak

Recipe Tags

Advertisement

or to save this recipe.