Okay, so I decided to try something new in the kitchen today, a gluten-free cheesecake base. I’ve been cutting back on gluten, but, oh boy, I really miss my cheesecake. So I thought, why not give this a shot?
First things first, I gathered my ingredients. Since it’s gluten-free, regular graham crackers were out of the question. Instead, I picked up some gluten-free biscuits. I also got some butter, as any good cheesecake base needs that. And of course, a bit of sugar to sweeten things up, because, well, it’s a dessert!
Then came the fun part – crushing the biscuits. I put them in a zip-lock bag and went at it with a rolling pin. It was actually quite therapeutic, getting all that energy out. I made sure to crush them until they were pretty fine, like coarse sand. You don’t want any big chunks messing up your base.
Next, I melted the butter. I just popped it in the microwave for a bit until it was all liquid. Then, I mixed the crushed biscuits with the melted butter and a spoonful of sugar. I stirred it all together until the biscuit crumbs were nicely coated and started to clump together a little.
After that, I pressed this mixture into the bottom of my springform pan. I used the back of a spoon to really pack it down and make it even. It’s important to get it nice and compact so it holds together well. Once that was done, I popped the pan into the fridge. I figured it needed to chill for at least 30 minutes to firm up properly.
- Gluten-free biscuits
- Butter
- Sugar
So, yeah, that’s how I made my gluten-free cheesecake base today. It was actually a lot easier than I thought it would be. Now, I just need to make the cheesecake filling, I found a recipe yesterday, I guess it is not so hard. Now I am just waiting it cool down, and have a nice weekend! Will share if it turns out good!
That’s all for today, see you next time.
See ya!