Sunday, April 24, 2011

Gluten-Free Cheesecake

My sister has always made the very best cheesecake. My husband is a major cheesecake lover. His birthday falls on Easter this year. So I am making him a cheesecake for his birthday "cake". My sister gave me her recipe years ago. Now I use gluten free graham cracker crumbs instead. Tastes just as good. The main thing to remember with cheesecake is you really need to make it the day before. It needs to chill for at least 6 hours before you serve it, and it is best if chilled even longer.

Crust:
1 package gluten free graham cracker crust (you can use normal if not gluten free)

3 TBS melted butter
2TBSP sugar in the raw

Stir together and press into a pie or cheesecake pan. Cook at 350 degrees for 10 minutes.
Set aside to cool.

Cake batter:
turn oven down to 300 degrees.
19oz cream cheese
1 cup sugar
1/2 tsp vanilla
3 eggs

Beat all ingredients together. Pour into prepared crust.

Bake at 300 degrees for 1 hour.
Chill in fridge for at least 6 hours before serving.
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