Ingredients
The following ingredients have 12 Servings
- 2 cups gluten-free flour blend*
- 1/2 teaspoon xanthan gum (*if not already an ingredient listed in the flour blend) )
- 1/4 cup ground golden flaxseed
- 3/4 cup sugar substitute meant for baking with ½ cup = 1 cup sugar ratio ( (like Truvia))
- 1/2 teaspoon salt
- 1 tablesppon gluten-free baking powder
- 1/2 cup milk of choice
- 1 tablespoon coconut oil
- 1 large egg
- 8 ounces Neufchatel cream cheese
- 1/4 cup plain no-fat Greek yogurt
- 1 tablespoon coconute oil
- 1 teaspoon vanilla extract
- 3/4 cup powdered sugar
Instruction
- Preheat the oven to 350 degrees F. Spray a 9-inch springform pan with nonstick cooking spray.
- For the “crust” mix together gluten-free flour blend, xanthan gum (if needed), flaxseed, sugar substitute, salt and baking powder in a large bowl. Add milk, oil and egg to dry ingredients and use a spatula to mix until smooth. Scrape the mixture into the prepared pan and spread around evenly.
- For “filling,” beat the Neufchatel cheese until smooth. Beat in the yogurt, butter, vanilla and sugar. Spread over the cake mixture. Place springform pan on a rimmed baking sheet (in case of leakage) and bake on center rack for 40 to 45 minutes. Remove from oven with filing is mostly set, but center still looks a little gooey.
- To serve, remove side of springform pan and dust with powdered sugar. Serve with preferred toppings, recommendations include berries, candied nuts, caramel sauce or fruit preserves and syrups.
