One of my all time favorite desserts is cheesecake. The cheesecake part itself is not difficult, but being gluten-free, making the crust can be a challenge! I like to use a cookie crust, usually chocolate chip, but this time I decided to make a shortbread crust. I wasn’t sure when I took it out of the oven, but after it cooled completely, the crust was yummy! I’ll include the crust recipe if you want to try it. If you want an easier version, you can use any cookie recipe, pre-made cookie dough, or use cookie crumbs (similar to graham cracker crumbs) – just make sure to use either a cookie made with Better Batter (of course!) or a certified gluten free commercial product.
Shortbread crust ingredients:
**Original recipe found here
1 ¼ cups (5 ounces or 141g) Better Batter gluten-free flour
¼ teaspoon salt
3 ½ tablespoons sugar
1 teaspoon vanilla
1 cup butter or non dairy margarine
**Original recipe found in Better Homes & Gardens cookbook copyright 1996
3 packages (8 ounces each) cream cheese, softened (you may use Daiya non dairy sub if you wish)
1 cup sugar
2 tablespoons Better Batter gluten-free flour
1 teaspoon vanilla
1 egg yolk
¼ cup milk or non dairy sub
Instructions for shortbread crust:
1. Mix dry ingredients in food processor.
2. Add butter, and mix until a soft dough is formed.
3. Spread dough in the bottom of a buttered cheesecake pan. (I like to line the bottom of my cheesecake pan with parchment paper.)
4. Put the pan of dough in refrigerator to chill while you make the filling for the cheesecake.
Instructions for cheesecake:
1. In a large mixing bowl (or stand mixer), beat cream cheese, sugar, flour, and vanilla until combined.
2. Add eggs and egg yolk all at once. Mix until combined. (I like light, fluffy cheesecake, so I tend to mix the filling more than the original recipe instructions.)
3. Add milk, and mix until combined.
4. Pour filling into prepared crust. Place cheesecake pan on a shallow baking pan.
5. Bake at 375˚F for 45-50 minutes for an 8-inch pan or 35-40 minutes for a 9-inch pan, or until the center appears nearly set when shaken.
6. Cool cheesecake in pan on a wire rack for 15 minutes. Loosen crust from the sides of the pan and cool for 30 minutes more. Remove sides of pan, and cool completely. Cover and chill at least 4 hours before serving. (I have put this cheesecake in the freezer to chill it faster!)