I think this is a new one for me. I don't remember baking a cheesecake since I've been G-F? (Don't call me on my memory!)
To make the crust I whipped up a batch of gobsmacked's oreo cookies. (I didn't have time when I baked it again (two days later) to bake cookies so I used Mi-Del's Arrowroot cookies crushed for the crust.)
Press into the bottom of a 10 inch springform pan.
4 packages cream cheese (I used 1/3 fat neufchatel)
1 3/4 cup sugar
Blend together until smooth, then stir all other ingredients in by hand to avoid fluffing the mixture too much.
4 eggs beaten
1 cup sour cream
3/4 cup milk
1 tablespoon vanilla
1/4 cup rice flour
Pour into a butter-greased ten-inch springform pan.** Bake 1 hour at 350 and then turn off the oven and leave the cake in the oven to cool. After 2-3 hours, put the cake in the refrigerator until cold and serve with toppings of choice.
This cake was screaming for whip cream topping and strawberries and chocolate.
** It made too much batter for my 10 inch pan so I baked about a cup separately in a pyrex dish for the last 35 minutes. After which I left it to cool with the big one.
Reality Bite: The original non-gf recipe promised that by cooling slowly, the cake would not crack. The other internet research I read said that cracking releases the calories. So, I don't sweat it! Whip Cream covers a lot!