Of all gluten free desserts, gluten free cheesecakes have to be some of the most decadent and delicious. While most of the ingredients in the cheesecake itself are gluten free (cheese, eggs, sugar, etc.), the issue comes in with the crust. In this article we’ll give you some tips for finding delicious ready-made gluten free cheesecakes and also some guidelines on creating a perfect gluten free cheesecake crust from scratch.
Ready Made Gluten Free Cheesecakes
If you’re lucky enough to have a gluten free bakery nearby, chances are you can pick up a specialty cheesecake that is also gluten free. A few grocery store bakeries are also carrying a selection of gluten free baked goods and occasionally offer gluten free cheesecakes. The brand Pamela’s is now offering a gluten free cheesecake that some grocery stores carry in their frozen foods section.
Homemade Gluten Free Cheesecakes
Fortunately, most cheesecake filling recipes are already gluten free. The area you’re likely to have trouble with is finding a gluten free cheesecake crust. The traditional cheesecake crust is made from graham crackers. Making gluten free graham crackers from scratch just to use in a crust can be a daunting task. There is a simpler method!
This gluten free cheesecake crust recipe is adapted from Bette Hagman’s “The Gluten Free Gourmet Bakes Dessert”.
- 1/2 cup dark brown sugar
- 2 cups of gluten free baking mix (experiment with a few brands to find your favorite)
- 2/3 cup butter, cut into small pieces and well chilled
- 1 cup pecan pieces or chopped pecans
The easiest method to make this crust is to combine the sugar and baking mix in a food processor. Then, using the pulse mode on the food processor, add the butter and pulse until small crumbs form. Add the nuts and pulse until blended but don’t over do it. Pat the mixture into the bottom of your spring form pan. It will seem crumbly but will stay together once the cheesecake batter is added. Use any cheesecake filling recipe you desire!
Few gluten free foods are as delicious as gluten free cheesecake. Once you’ve found a filling you love you can try lots of variations. A New York style cheesecake can be dressed up with lemon zest and blueberry sauce. Or try chocolate drizzles and shavings as a cheesecake topping.
Cheesecake also freezes remarkably well. If you spend an afternoon making a few cheesecakes you can store them for later. For best results, freeze your whole cheesecake for a few hours until firm but not frozen solid. Then carefully slice the cheesecake into individual servings and then freeze them in individual containers or baggies. To defrost just let them warm to room temperature. Then you can enjoy gluten free cheesecake whenever the desire strikes!