I live in New York City, a place known for its cheesecake. Before I had Celiac disease, a trip to Carnegie Deli for cheesecake was taken with each new visitor I helped to explore Manhattan. Carnegie Deli cheesecake is delicious, but I was never a fan of the crust. To me a cheesecake needed a graham cracker crust pure and simple.
One of the first gluten free treats I set out to conquer was crust. Pie crust and cheesecake crust – I needed to be a part of the holiday tradition. Well, much to my surprise, I was able to make a crust that is even more delicious with cheesecake than the graham cracker crust for which I had longed. Who knew that eating gluten free would keep delivering these small gifts at my door?
I served this cheesecake for dessert at Thanksgiving this year. I just wish it had fewer calories so I could indulge on a more regular basis!
Gluten Free Cheesecake with Nut Crust Supreme (Cheesecake recipe is from my Aunt Barbara, the crust is adapted from Bette Hagman’s “The Gluten Free Gourmet Bakes Dessert”)
Preheat oven to 350 degrees
Gluten Free Nut Crust Supreme
2 cups Pamela’s Gluten Free Baking Mix
½ cup dark brown sugar
2/3 cup cold unsalted butter, cut into pieces
1 cup finely chopped pecans
Spray cheesecake pan lightly with vegetable oil spray. In a medium bowl stir together the flour mix and brown sugar. Cut in the butter until fine crumbs form. Stir in the nuts and pat into your pan. The crust will be “crumbly” but will hold together once pressed into the pan. This will be more than enough for one large cheesecake and perhaps for a second smaller pie. Though it tastes so good on it’s own you may just end up eating it!
Barbara’s Classic Gluten Free Cheesecake
4 – 8 oz bars of gluten free cream cheese, softened
1 cup of granulated sugar
¼ teaspoon salt
1 teaspoon gluten free vanilla
Mix all of the ingredients with a beater until smooth and pour into the unbaked crust. Place in preheated oven for 30 minutes.
While that is baking, prepare the topping.
2 cups gluten free sour cream
¾ cup granulated sugar
½ teaspoon of gluten free almond extract
Juice from ½ a lemon
Mix the topping ingredients in a bowl. After the first 30 minutes of baking, remove the cheesecake and spoon the topping onto the cheesecake. Be careful not to overfill the pan. Return the cheesecake to the oven and bake for an additional 10-20 minutes. You may want to place a piece of foil under the cheesecake just to catch any drippings. Cooking times can vary dramatically depending upon the amount of topping you choose to use. Watch to see when it starts to solidify but don’t let it stay in so long that the crust begins to burn.
This recipe is easy to make but incredibly scrumptious, I promise.
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