My journey of transitioning to gluten free foods has been a roller coaster. I discovered my intolerance/allergy in June of this year, after having suffered the consequences for years without knowing the cause. And of course, as anyone requiring a GF diet knows, it’s more than just avoiding bread and pasta.
I discovered a little GF shop in my town, that I have been thoroughly enjoying, and I’ve been able to experiment more with “normal” cooking!
Yesterday was my husband’s birthday, and he recently decided to go gluten free as well, for convenience in cooking, and to avoid cross contamination for me. ❤
So I decided to try out this recipe (our last one was a half-fail lol).
Makes 1 9-inch cheesecake
Supplies: springform pan
1.5 cups gluten free graham cracker crumbs
5 tbsp sugar
1/3 cup melted butter
3 8oz cream cheese blocks, softened (I only had 2 blocks, and not enough time to get more, so it was a little more eggy than it would’ve been with 3)
1.5 cups sugar
4 eggs, separated
1 tsp vanilla
Preheat oven to 325 degrees.
Crust: combine all ingredients and press against sides and bottom of 9-inch springform pan.
Filling: in the bowl of an electric mixer, or using a large bowl with a hand-held mixer, mix together cream cheese, sugar, egg yolks, and vanilla. I “mixed” the cream cheese by itself first, until it was at a nice creamy consistency, then added egg yolks, mixed, then sugar and vanilla, and mixed.
In another bowl, beat 4 egg whites until stiff and creamy. Fold egg whites into cream cheese mixture. Pour into crusted springform pan.
I then stuck it in the freezer for about an hour before serving. 🙂
I didn’t get any pics right out of the oven, because we were in a hurry to chill and eat 😉
But here are some of the half-eaten leftovers lol:
It baked pretty well, all things considered!
I can’t wait to try variations of this! And next time I think I will just use 3 eggs and 2 packages of cream cheese, because it filled the pan nicely, I don’t know if I’d want a 3rd block.
I hope you enjoy this recipe! 🙂