Wheat-less Wednesday: Cheesecake Edition!

Hello, Happy Wednesday, and buckle up your seat belts for a cheesecake recipe that will make you drool and leave you just waiting for an occasion to make it for a loved one! It’s that good!

But first I have to post just one engagement picture….. with more to come later. Eek I love them!

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Admire the awesomeness, but back to the cake, as many of you know it was my mom’s birthday on Sunday. She requested a cheesecake for her birthday celebration, and I was more than happy to whip up a delicious, creamy, awesome cake for my mom. One problem, I was stumped about what to use for the crust. Most cheesecake has graham cracker crusts, and it is almost impossible to find gluten-free graham crackers. Also I was just in the mood to spice this cheesecake up a bit. So I decided to use ginger snaps! Brilliant idea that produced an awesome base for the cheesecake.

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So here it is, Connie’s Easy Lemon-Breezy GF Cheesecake, is Martha Stewarts classic cheesecake, with fun and gluten free twist. I also substituted plain greek yogurt for the sour cream and reduced the sugar a bit.

Ingredients For Connie’s Easy Lemon-Breezy

GF Cheesecake

Crust
5 Tbsp unsalted butter, melted.
8 oz gluten-free gingersnaps
1/4 cup sugar
1/4 tsp salt
Filling
4 bars of 8 oz cream cheese
1 1/4 cup of sugar
1 tsp lemon zest & 1 Tbsp fresh lemon juice
1/2 tsp salt
4 large eggs
1 cup plain greek yogurt (or sour cream)
1 Tbsp vanilla

First preheat the oven to 325°. Then, start with the gingersnaps, dump them in the food processor and pulse for a few seconds. Then add in the melted butter, sugar, and salt. Mix together and press into the bottom and 1 inch up the side of a 9 in springform pan

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Put the crust into the oven and bake 10-13 minutes or until the gingersnaps are just starting to get dark. While the crust is baking set a pot of water to boil (to be used later) and  start in on all that cheese for the filling! It is easiest to make if the cream cheese is at room temperature.

Put the cream cheese in the mixer and mix until it is “fluffy.”

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Once you are satisfied with the fluffiness of the cream cheese, scrape down the bowl and gradually add in the sugar. Beat well and mix in the lemon zest, lemon juice, salt and vanilla.

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Add in the eggs (these are our colorful farmers market eggs) one at a time, mixing between each egg. Last but not least, add the greek yogurt and mix one last time.IMG_0022

Surround the crust with aluminum foil and place it in a roasting pan. Pour your delicious filling into the gingersnap crust and then fill the roasting pan with the boiling water so it goes halfway up the cheesecake pan. The water insulates the cheesecake so it will cook evenly.

Cook for an hour and 45 minutes at 325°.

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And walah! You have a beautiful and utterly irresistible cheesecake that tastes very light and refreshing.IMG_0023

Try this gingerbread crust the next time you make a cheesecake, you won’t regret it!

~Alyssa

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3 thoughts on “Wheat-less Wednesday: Cheesecake Edition!

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