GLUTEN FREE COOKIES AND CREAM CHEESECAKE RECIPE

I made this cookies and cream cheesecake using gluten free Kinni Toos cookies from  Kinnikinnick. It came out really well. The base is pretty much my regular Cheesecake recipe. But of course the crust and the cookies in the filling are what's different. I drizzled some chocolate on top of the cake which added a nice layer of flavour. I loved making this it was super easy to make! The last time I made Cheesecake I had no spring form pan. This time I did and it cut down my prep time. Try the recipe and share it with your loved ones.

RECIPE

3 250 g packs of cream cheese (room temperature)

2 Boxes Kinni Toos Gluten Free Cookies

3 Eggs (room temperature)

2 Tablespoon Cornstarch 

1/4 Cup crumbled cookies (set aside)

1 Cup Granulated Sugar

1/2 Cup Melted Butter

1 Teaspoon Vanilla 

1 1/2 Tablespoon  Lemon Juice

1 Cup Heavy Cream (room temperature)

Crust:

2 2/3 Cup gluten free crushed cookie crumbs 

1/2 Cup Melted Butter

2 Tablespoons Brown Sugar

1/2 Teaspoon Salt

DIRECTIONS

CRUST

1. In a bowl mix cookie crumbs. Then add salt and melted butter to mixture. Mix until the combined ingredients look like wet sand. Place round parchment paper on the bottom of the springform 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.

CHEESECAKE FILLING 

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.

4.  Add 1/4 of crumbled cookies to cheesecake immediately before pouring filling into pan. If you let the cookies sit in the mixture your cheesecake will look greyish in colour.

5.  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. 

6. Once cake is out of the freezer and thawed dress it up with, chocolate, icing, whip cream or whatever you like.