this recipe to make it safe. I also made strawberry sauce to go with it and got the recipe from here.
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.
This was a huge hit! It tasted like regular cheesecake and the crust was on point! The strawberry sauce gave it a nice sweet touch. I will make this again and it will be a great base for flavored cheesecakes!
This post linked to Gluten Free Wednesdays.