Gluten Free at the Cheesecake Shop: Your Guide to Safe and Tasty Choices!

Okay, so I’ve been craving cheesecake lately, but I gotta keep it gluten-free ’cause, you know, health and stuff. So, I thought, why not try making my own gluten-free cheesecake? I love cheesecake, it’s so good! Let me tell you, it was a bit of an adventure, but totally worth it.

Gluten Free at the Cheesecake Shop: Your Guide to Safe and Tasty Choices!

First, I searched for some recipes online. I mean, there are tons of them out there, some for baked, some are just not. But I wanted something that looked doable and didn’t require a million ingredients. I found a few that looked promising, and finally settled on one that seemed pretty straightforward.

Gathering the Ingredients

Next, I needed to get all the ingredients. The recipe I chose called for these:

  • cream cheese (obviously)
  • sugar
  • eggs
  • vanilla extract
  • sour cream
  • lemon juice
  • corn starch
  • and then something for the crust

The crust was the tricky part. Usually, cheesecake crusts are made from graham crackers, but those aren’t gluten-free. But I really wanted a crust. I found some gluten-free graham cracker style cookies at the store, so I grabbed a box of those. You can make it without a crust but I think you’ll like it more if you make one.

Making the Crust

I crushed up those cookies until they were like coarse sand. Then, I mixed them with some melted butter and a bit of sugar. I pressed this mixture into the bottom of a springform pan. It took some time to make sure it was packed nice, so I just took my time. I think this was important to do, but the recipe didn’t say so. Oh, I almost forgot, I preheated the oven to 325°F (160°C) ’cause this was a baked cheesecake.

Making the Filling

For the filling, I beat the cream cheese and sugar together until it was smooth. Then, I added the eggs one at a time, mixing well after each one. After that, I stirred in the vanilla, sour cream, and lemon juice. Finally, I sprinkled in the cornstarch and mixed it until everything was combined and looked nice.

Gluten Free at the Cheesecake Shop: Your Guide to Safe and Tasty Choices!

Baking Time

I poured the filling over the crust in the pan. I made sure it wasn’t too full. Then, into the oven it went. It baked for about an hour. The recipe said to turn off the oven and let the cheesecake cool inside for another hour with the door slightly open. So I did it. It was hard to wait that long though. I just wanted to eat it right away. The waiting was the hardest part.

The Final Result

After it was completely cooled, I took it out of the oven and put it in the fridge for a few hours to chill. When I finally sliced into it, I was so happy! It looked like a real cheesecake, and it tasted amazing. I was so proud that I was able to make a gluten-free cheesecake on my own.

Honestly, it was a bit of work, but totally worth it. If you’re looking for a gluten-free dessert that’s both delicious and satisfying, you should definitely try making your own cheesecake. And let me tell you, my friends and family loved it too. I will make this again. I might make it next week for my book club friends.

By lj

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