Cooking and Serving: 40 minutes | 6 servings
Ingredients
2 tablespoons (28 g) unsalted butter, at room temperature | ¼ cup (50 g) granulated sugar | ¾ cup (105 g) all purpose gluten free flour blend
Description
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Servings: 6 servings
Ingredients
2 tablespoons (28 g) unsalted butter, at room temperature
¼ cup (50 g) granulated sugar
¾ cup (105 g) all purpose gluten free flour blend
¼ teaspoon xanthan gum, (omit if your blend already contains it)
2 tablespoons (18 g) cornstarch, replace with more Cup4Cup if that is your
1 ½ teaspoons baking powder
½ teaspoon kosher salt
1 cup (200 g) granulated sugar
6 tablespoons (84 g) unsalted butter, at room temperature
1 (50 g (weighed out of shell)) egg, at room temperature, beaten
1 teaspoon pure vanilla extract
6 tablespoons (3 fluid ounces) milk, at room temperature
1 package (8 ounces) cream cheese (the block kind), at room temperature
3 tablespoons (36 g) granulated sugar
1 (50 g (weighed out of shell)) egg, at room temperature
⅛ teaspoon kosher salt
1 teaspoon pure vanilla extract
Instructions
MAKE THE CAKE LAYER
In a large bowl, place the flour, cornstarch, baking powder, salt and sugar,.
and whisk to combine well.
Create a well in the center of the dry ingredients and add the butter, egg,.
vanilla and milk, and mix to combine. The batter should be thick but.
Divide the batter evenly among the prepared baking dishes, spread it into an.
even layer in each, and set them aside.
MAKE THE CHEESECAKE LAYER
In the bowl of a stand mixer fitted with the paddle attachment or a large.
bowl with a hand mixer, place the cream cheese and beat on medium-high speed.
until light and fluffy.
Add the sugar, egg, salt and vanilla, beating to combine well after each.
addition. The mixture should be light and fluffy.
Divide the cheesecake layer among the ramekins, on top of the cake layer, and.
spread into an even layer.
BAKE
Place the pans on a large rimmed baking sheet, spaced evenly apart from one.
another, and place in the center of the preheated oven.
Bake until the cakes are mostly set on top, with just a little bit of jiggle.
in the center when shaken lightly from side to side (20 to 25 minutes,.
depending upon the size of the ramekin).
Remove from the oven, transfer the pans to a wire rack immediately and allow.
to cool completely in the pans.
Unmold the cooled cakes or lifting the cake out carefully with a small offset spatula.
BAKE
Place the pans on a large rimmed baking sheet, spaced evenly apart from one.
another, and place in the center of the preheated oven.
Bake until the cakes are mostly set on top, with just a little bit of jiggle.
in the center when shaken lightly from side to side (20 to 25 minutes,.
depending upon the size of the ramekin).
Remove from the oven, transfer the pans to a wire rack immediately and allow.
to cool completely in the pans.
Unmold the cooled cakes or lifting the cake out carefully with a small offset spatula.