It’s a whole lot easier to make a couple of cheesecakes when you know they are mostly going to family instead of a ton of 10-13 year old boys, so I readily forged ahead with them.
A word to the wise: it’s incredibly difficult to make a double batch of cheesecake mix in one 6-quart Kitchenaid mixer. (I made a HUGE mess in the kitchen.)
I must admit, I’m not the most patient when it comes to cheesecakes, and I generally don’t care if they have cracks in the top. So, mine did this time (but not always, though I don’t make them very often).
Recipe: New York Cheesecake
- 12-20 gf cookies (depending on size), crushed (stick them in a sturdy freezer zip bag and beat it with a rolling pin) This was great with the sorghum sugar cookies!
- 2 Tablespoons butter, melted
- 4 8-ounce packages cream cheese or Neufchatel (1/3 less fat cream cheese)
- 1 ½ cups granulated sugar
- 3/4 cup milk
- 4 eggs
- 1 cup Greek yogurt
- 1 Tablespoon vanilla extract
- 3 Tablespoons white rice flour
- 1/8 teaspoon xanthan gum
- Preheat oven to 350F. Grease or spray a 9-inch springform pan.
- In a medium bowl, pour melted butter onto cookie crumbs and mix together. Press into the bottom of the springform pan.
- In the bowl of your mixer or in a food processor (with large bowl), blend cream cheese and sugar. Add milk, eggs, yogurt, and vanilla, and mix until smooth. Sprinkle in flour and xanthan gum while it is mixing.
- Pour into pan, over prepared crust.
- Bake in preheated oven for 1 hour. Without opening the door, turn the oven off and let the cake cool in the oven for 3-6 hours (or 1-2 if you’re running out of time and don’t mind cracks, which can make great pockets if you cover with chocolate or strawberries, lol).
- Chill in refrigerator until serving.
Recipe by Brought to you by Delightfully Gluten Free.