This Gluten-Free Duck Egg Cheese Cake with Raspberry Coulis

For the Crust
2 cups gluten-free Honey Nut Cheerios
4 tablespoons unsalted butter, melted

For the Cheese Cake Filling 
16 oz. cream cheese, room temperature
1 cup sour cream
1 cup granulated sugar
4 large eggs or 3 duck eggs, room temperature
2 teaspoons vanilla extract

Raspbery Coulis (optional)

1 1/2 cups raspberries
1/2 cup granulated sugar

Preheat the oven to 350 F.

In place the Cherrios into a food processor and process until finely crushed.  Add the melted butter and pulse until well combined.  Press the crust into and slightly up the sides of a 8" spring form pan, and bake for 20 minutes until the crust just begins to turn golden brown.

Reduce the oven to 325 F.


Clean out your food processor bowl/blade and add cream cheese, and sugar.  Process until smooth and creamy.  Add the sour cream and vanilla, and pulse until smooth, then add the eggs one at at time, pulsing between additions. Using a spatula, scrape the filling over the warm crust.  Add hot water to a shallow pan large enough hold the cheesecake.  Bake in the middle of the over for 60 minutes.  Turn the oven off after 60 minutes, leave the oven door ajar, and allow the cheesecake to sit in the hot oven for another hour before removing from the oven.

Allow the cheesecake to cool to room temperature out of the waterbath, and refrigerate for at least 6 hours to overnight.

Serve with raspberries pureed in a blender or food processor along with the sugar, strained, and spooned over the slices of cheesecake.

Serves 10-12