We had a dinner party at a friend’s house Saturday night so I did my usual phone call ahead of time. I ask what we are having and offer to bring something. Since it can be difficult to feed me I normally offer to bring a dish or two so there is something I know will be safe. Dessert is normally one of the dishes I bring. I decided to tackle cheesecake for the first time ever! And Oh Man this Gluten Free cheesecake is Amazing!!!
What You Need:
1 bag of GF Ginger Snaps (8oz bag)
2 tbsp butter – melted
4 – 8oz GF cream cheese packages at room temperature
1 cup white sugar
3/4 cup milk
1 cup sour cream
1 tbsp GF vanilla extract
1/4 cup GF flour mix
Lemon zest of half a lemon
How to Make It:
Heat oven to 350 degrees. Grease the sides and bottom of the spring form pan. Crush your ginger snaps. I put them in a ziploc bag and used a rolling pin to crush them. Mix crumbs with melted butter. Press into spring form pan and let it go up the sides about 1/2 inch.
Mix together the sour cream, GF flour and GF vanilla extract in a bowl and set aside. Mix together the cream cheese, sugar, milk, lemon zest and eggs. Mix in the sour cream mixture.
Fill pan and bake for 1 hour. Then turn off the oven (don’t open the door) and leave it in the oven for at least 2 hours.
Once it is cooked let chill for at least 2 hours in the refrigerator.
This post linked to Gluten Free Wednesdays.