12 Nov 2012

The Author

Sheryl Goldstein
Sheryl is the founder of The No Gluten Solution: Feeding Family and Friends, which is the culmination of her talents, skills, and her personal desire to develop an effortless style of cooking good food, making her guests comfortable, and always having an excuse for a dinner party.

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GINGERSNAP CHEESECAKE

I tried about a gazillion different gluten-free cookies in order to get the crust the way I wanted it. Finding Glow gingersnaps not only met this challenge, it led to my adding the lemon and orange. Their tartness really complemented the ginger. And this combination also delivered the best cheesecakey texture ever.Prepare the cheesecake the day before the dinner. The texture improves after a night in the refrigerator.

Top with orange slices to add drama and color

Preheat oven to 300 degrees.

Crust Ingredients:

3 cups ground gluten-free hard gingersnaps

6 tablespoons butter

Cooking spray

Equipment: small bowl, parchment paper, 2-quart baking dish

  • Melt butter in microwave and stir into ground gingersnaps in small bowl.
  • Line baking dish with parchment paper and cut ends of paper to fit pan.
  • Spray with oil, and press crust into bottom and up the sides of the baking dish (about 1-inch) to make a lip.
  • Bake crust for 15 minutes, remove from oven, and cool.

Filling Ingredients:

2 pounds cream cheese

1/2 cup heavy cream

1 cup low fat Ricotta cheese

4 medium eggs

1/2 cup raw sugar

1 teaspoon vanilla

1 tablespoon lemon juice

1/2 teaspoon lemon zest

1/2 teaspoon orange zest

Equipment: Large mixing bowl, hand mixer

  • Remove cream cheese from refrigerator a half hour before preparation to let soften.
  • In large mixing bowl, place cream cheese, heavy cream, Ricotta cheese, and eggs. Using electric mixer, begin softening cheese mixture, adding sugar and vanilla while beating.
  • Mix in lemon juice, orange, and lemon zests.
  • Pour mixture into cooled crust and bake for 1 hour.
  • Turn oven off and let the cheesecake remain in the oven for 1 hour.
  • Remove cheesecake from oven and chill overnight.

Serves 10

 

Sheryl Goldstein 1 Comment
1 Comments
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