Ahead of Sunday night dinner, I felt like making a dessert for my dad. He’s pretty great and to keep it short, he more than deserves something as small as this. So knowing what he likes, but also needing it to be GF so I could make it in my house, I decided to make a cheesecake. 🍰
I combined some gluten free graham cracker crumbs I already had in my pantry with some a package of @scharglutenfree graham crackers I picked up at the store yesterday as the one box of crumbs I had wasn’t enough for the pan. (The Schar crackers aren’t pictured, but delicious if you can find them in the store or on Amazon!) If you’re just using graham crackers you crush up, use about 1-1/2 cups, plus 1/3 cup butter, 3 tbsp sugar and 1 tsp salt.
For the base, I used (4) 8 oz packages of cream cheese, 1-1/4 cup sugar, 1-1/2 tsp vanilla extract. Mixed that on medium. Then added 4 eggs, one at a time just until combined on low. Be careful not to over mix.
Then add the base to the crust. Pop in a preheated 325 degree oven for 60 minutes. My pan is smaller than your usual sprint pan and I had a little leaking / smoke incident, so it ended up baking for about 75 minutes total.
Then put it in the fridge for at least 4 hours to completely set. I left mine overnight and then at my parents house until after dinner. So in total, it probably cooled / set for about 24 hours.
It wasn’t overcooked or undercooked so I’m calling it a win. The crust was a bit hard like a cookie and I think that’s because some of the butter leaked out of the pan and into the stove.
All in all, I thought it was tasty and so did he and that’s what really matters. It’s worth taking a lactose pill for a NY style slice of cheesecake! Back in my gluten eating days, I made a banging pumpkin cheesecake with ginger snap crust so it’s good to know that since I can make the OG gluten free, that recipe might have a chance to be added back into the holiday repertoire with some obvious edits.
Also, side note for my future self and anyone else using a spring pan that they only use once or twice a year, ALWAYS put a tray under the pan and/or put aluminum foil under and around the pan. It’s going to leak and you’re going to spent the next hour with your AC off, every fan on and every window open in 100 degree weather because it’s smoke city inside. 🤦♀️🤷♀️
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Gluten Free Sacramento 