Gluten Free Cheesecake Pie with Hot Lemon Sauce

Gluten Free Cheesecake Pie with Hot Lemon Sauce
The luscious zippy lemon flavors combined with the chilled creaminess of the cheesecake pie are a pure invitation to enjoy summer. The twist with this recipe is the lemon sauce is served warm – try it for your next gathering and do some taste bud tantalizing.

Cheesecake Pie with Lemon Sauce
Yields 2 - 9 inch Pies


For the pie crust

2 1/2 cup Shar graham cracker crumbs or homemade.
1/4 cup granulated sugar
1/2 teaspoon cinnamon
1/3 cup melted butter

Cheesecake Step 1

2 (8 ounces) packages of cream cheese
2 well beaten eggs
3/4 cups plus 2 tablespoons granulated sugar
2 teaspoon vanilla
1 tablespoon lemon juice

Cheesecake Step 2

2 cups sour cream
4 tablespoons sugar
2 teaspoons vanilla


Graham crust
Combine graham cracker crumbs with sugar, cinnamon, and melted butter. Press the mixture into two 9 inch pie pans. Bake crust 5-8 minutes at 350 degrees and cool down about half an hour, or you can place it in the freezer to rapid cool – about 10 minutes.

Cheese cake filling step 1

Place cream cheese in mixer and cream about 1 minute, add 2 well beaten eggs, sugar, vanilla and lemon juice – mix together for 1 more minute. Pour over cooled crust. Bake at 350 degrees for 15-18 minutes. Let the cheesecake pie completely cool before step 2.

Cheesecake topping step 2

Place the 2 cups of sour cream, 4 tablespoons of sugar, and 2 teaspoons vanilla into the mixer and blend for approximately 2 minutes on medium -- long enough to blend the sugar completely. Place the mixture on top of the cooled cheesecake and spread out in an even layer. Return to the oven and bake at 350 degrees for 6 - 8 minutes. Remove from the oven and let cool for about 2 hours.

Zip Tangy Lemon Sauce
yields 6 servings


1/2 cup granulated sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1 cup boiling water
1 tablespoon finely grated lemon peel
2 tablespoons fresh lemon juice
1 tablespoon butter


In a saucepan combine sugar, cornstarch and salt, add boiling water whisk constantly to insure even blending of the cornstarch. Cook until mixture is thick and clear. Stir in lemon peel, lemon juice, and butter. Serve warm over chilled cheesecake for that unique hot cold sensation.

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This content was written by Gillian Scianna. If you wish to use this content in any manner, you need written permission. Contact Gillian London-Scianna for details.