GLUTEN FREE BLUEBERRY CHEESECAKE
This is my second attempt at a gluten free cheesecake. I think I found a recipe that I really like. Everything was made from scratch except the crushed graham crackers. Cheesecake is a bit of a process to make but I promise that my recipe is super easy to follow. The ingredients I used as always are accessible and easily found at your local grocery store. I didn't have a spring form pan. So I improvised. You can even watch my process on YouTube here.
3 Eggs (room temperature)
1 Cup Granulated Sugar
1/2 Cup Melted Butter
1 Teaspoon Vanilla
1 Tablespoon Lemon Juice
2 Tablespoons Cornstarch
1 Cup Heavy Cream (room temperature)
Crust:
2 2/3 Cup of pre-made gluten free (I used Kinnickinnick brand) graham crumbs
1/2 Cup Melted Butter
3 Tablespoons Brown Sugar
1 Teaspoon Ground Cinammon
1/2 Teaspoon Ground Ginger
1/2 Teaspoon Salt
Blueberry Topping:
2 Cups Fresh Bluberries
1/4 Cup Brown Sugar
1/2 Cup Water
1 Teaspoon Vanilla
2 Tablespoon Cornstarch
3 Tsp cold water
2 Tablespoon Lemon Juice
DIRECTIONS
CRUST
1. In a bowl mix graham crackers, cinammon, ginger, sugar and salt thoroughly. Then add melted butter to mixture. Mix until the combined ingredients look like wet sand. Place round parchment paper on the bottom of the pan. Fill pan with crust ingredients. Spread evenly on pan. Use glass or anything cylindrical with a flat base for for edges of crust.
Pre-heat oven 350 F. Cook for 10 - 12 minutes. Then remove crust and set aside to cool. You can keep it in the fridge once it cools.
BLUEBERRY TOPPING
2. In a small pan place blueberries and water at medium heat. Allow mixture to come to a boil then reduce heat. Add sugar and then add lemon juice. Add vanilla. Before adding cornstarch mix the corn starch with 3 tablespoons of water to get a liquid consistency. Then add to the mixture. Slowly stir on low heat until mixture thickens. Then set aside to cool.
CHEESECAKE
3. In a stand mixer add cream, sugar and vanilla and blend until you get a creamy consistency. You can also use a hand mixer. Add cream cheese and melted butter then mix. Add lemon juice. Add eggs one at a time. Mix cornstarch with 3 tablespoons of water before adding to the filling mixture.
Add blended cheesecake filling into crust and place into pre-heat 350 degrees for 10 minutes. Reduce the heat to 300 degrees and bake for another 50 minutes. Turn the the oven off when it completely baked. The edges should be hard and the centre a bit wobbly. I tried the method of letting the cheesecake cool while still in the oven. The oven door is kept open during this process. I don't recommend this if you have little ones or pets in the house. It's one way to minimize cracking.
Once the cheesecake is completely cool cool place it in the freezer for 3 - 4 hours.
4. Once cake is out of the freezer and thawed garnish with blueberry topping, whip cream or whatever you like.
1 Cup Heavy Cream (room temperature)
Crust:
2 2/3 Cup of pre-made gluten free (I used Kinnickinnick brand) graham crumbs
1/2 Cup Melted Butter
3 Tablespoons Brown Sugar
1 Teaspoon Ground Cinammon
1/2 Teaspoon Ground Ginger
1/2 Teaspoon Salt
Blueberry Topping:
2 Cups Fresh Bluberries
1/4 Cup Brown Sugar
1/2 Cup Water
1 Teaspoon Vanilla
2 Tablespoon Cornstarch
3 Tsp cold water
2 Tablespoon Lemon Juice
DIRECTIONS
CRUST
1. In a bowl mix graham crackers, cinammon, ginger, sugar and salt thoroughly. Then add melted butter to mixture. Mix until the combined ingredients look like wet sand. Place round parchment paper on the bottom of the pan. Fill pan with crust ingredients. Spread evenly on pan. Use glass or anything cylindrical with a flat base for for edges of crust.
Pre-heat oven 350 F. Cook for 10 - 12 minutes. Then remove crust and set aside to cool. You can keep it in the fridge once it cools.
BLUEBERRY TOPPING
2. In a small pan place blueberries and water at medium heat. Allow mixture to come to a boil then reduce heat. Add sugar and then add lemon juice. Add vanilla. Before adding cornstarch mix the corn starch with 3 tablespoons of water to get a liquid consistency. Then add to the mixture. Slowly stir on low heat until mixture thickens. Then set aside to cool.
CHEESECAKE
3. In a stand mixer add cream, sugar and vanilla and blend until you get a creamy consistency. You can also use a hand mixer. Add cream cheese and melted butter then mix. Add lemon juice. Add eggs one at a time. Mix cornstarch with 3 tablespoons of water before adding to the filling mixture.
Add blended cheesecake filling into crust and place into pre-heat 350 degrees for 10 minutes. Reduce the heat to 300 degrees and bake for another 50 minutes. Turn the the oven off when it completely baked. The edges should be hard and the centre a bit wobbly. I tried the method of letting the cheesecake cool while still in the oven. The oven door is kept open during this process. I don't recommend this if you have little ones or pets in the house. It's one way to minimize cracking.
Once the cheesecake is completely cool cool place it in the freezer for 3 - 4 hours.
4. Once cake is out of the freezer and thawed garnish with blueberry topping, whip cream or whatever you like.
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