Thursday, April 14, 2011

Gluten Free Raspberry Cheesecake - Need I say more?

On a recent trip to see my family, my sister-in-law and I made this cheesecake recipe, using Kinnikinnick gluten-free graham crackers for the crust. I had never really seen GF graham crackers before so I was really excited to try this. 

They actually tasted great and really held up as a crust!!  I'd definitely recommend using this for other pie crusts.

After making the two layers listed below, top with your favorite fruit pie filling.  If you are not sure pie filling is gluten free, you can cook some fruit with a little sugar and water on the stove top till you have a nice sauce.  I used fresh raspberries and added some sugar in a pot on the stove, with a little water to mix it together. 



2 cups GF crushed graham crackers (you may need to buy 2 boxes)
1/2 cup butter (melted)
1/4 cup sugar

Mix together all crust ingredients in a bowl.  Pour into a 10x5 pan and press down with a fork till you have an even base.

Preheat oven to 350 degrees.

1st Layer:
3 8oz packages of cream cheese (softened)- full fat is best, but low fat will work-don't use no fat
4 eggs
1 cup sugar
2 teaspoons vanilla

Beat together all ingredients with electric mixer till mostly smooth, the pour over crust.  Bake for 25-35 minutes (till firm).  Let completely cool.

2nd Layer:
1 16oz package of sour cream
1 tablespoon sugar
1 teaspoon vanilla

Beat together all ingredients and smooth over cooled 1st layer and crust.  Return to oven for 5-10 minutes.

Chill for at leat 6 hours.