Cheesecake

When is the last time you had cheesecake? It’s been a LONG time for me! The sad thing is, cheesecake is super easy to make gluten-free, the crust is the only part you need to worry about!!  Luckily there are lots of options out there for gluten-free oreos and gluten-free graham crackers, both of which make a fabulous crust for any cheesecake! Our favorites are made by @glutinofoods and @kinnikinnickgf. For this cheesecake we used Glutino’s “Oreos” aka Chocolate Vanilla Creme Cookies💝

Preheat oven to 325* F. Remove cream cheese from fridge and bring to room temperature.

Special equipment:

• 9 inch x 2 3/4 inch high springform pan
• Heavy-duty 18 inch wide aluminum foil
• Large, high-sided roasting pan

For the crust:

• 16 gluten-free “oreos”, crushed in large ziploc bag with a rolling pin
• 3 Tbsp butter, melted then mixed with “oreos”

For the filling:

•  2 lbs (4×8 oz packs) cream cheese, room temperature
• 1 1/3 cup granulated sugar
• pinch of salt
• 2 tsp vanilla extract
• 4 large eggs
• 2/3 cup sour cream
• 2/3 cup heavy whipping cream

Directions:

1. Prepare the crust – Mix crushed cookies with melted butter. Press into bottom of springform pan. Gently triple wrap the springform pan in foil so no water leaks in while cooking. Carefully crimp the top of the foil around the top edge of the pan. Feel free to rip off any excess over the top as long as there is enough to crimp at the top.
2. Make the cheesecake – Beat the cream cheese with a stand mixer for 4 minutes. Then, add the sugar and beat 4 more minutes. Beating after each addition add the salt, vanilla and eggs, beating 1 minute after each egg. Next, add the sour cream and beat until incorporated. Lastly, add the heavy cream, beating until incorporated. Pour into prepared springform pan.
3. Prepare water bath – Place filled springform pan into the roasting pan. Add boiling water (2-3 quarts) about 1 1/4 inches, or roughly halfway up the side of the springform pan. This water bath will ensure an even and steady heat and will keep the top from drying out, keeping it perfectly moist!
4. Bake the cheesecake – Bake at 325*F for 1 1/2 hours. After 1 1/2 hours, turn the heat off but leave the cheesecake in the oven. Crack the oven door 1 inch and allow the cake cool in the oven for 1 hour. This will keep the top from cracking.
5. Chill the cheesecake – Cover with foil and chill for 4 hours or overnight. When ready to serve, remove the foil from sides of the springform pan. Then, using a hairdryer, warm the sides of the pan. This will make it easier to remove. Once the pan is warmed open the latch and carefully lift up the sides. Be sure to slice all the way through the cookie crust when serving, it should come up very nicely and still be attached to the cheesecake.

Enjoy 💝

Notice how the cheesecake continues to settle as it cools. Don’t worry, it is still quite tall in the end!

Check out some of our other favorite treats…