I was helping out a friend who was developing an iphone app called Wheat Free World. I adapted this recipe for her site by substituting some gluten free graham crackers for the original ginger snap cookies for the base. Along with some toasted almonds and melted butter the crust is so delicious no one can tell it is gluten free. This recipe is rounded out with a lemon scented cream cheese filling and topped with blueberries or raspberries or mulberries... —[email protected]
5 dozen mini cheesecakes
For the cookie base
gluten free graham crackers
For the filling
finely grated lemon zest
blueberries, or raspberries or mulberries
Preheat the oven to 325 F. Line 2 mini muffin tins with liners (or more if you have them as you are doing 5 dozen here…) and set aside.
Place the almonds in a bowl of a food processor and pulse until well ground. Add the sugar and the gingersnap cookies and pulse until fine crumbs are formed. Mix in the melted butter.
Press 1 heaped teaspoon of the cookie mixture into the base of each muffin tin or 1 teaspoon pressing it down slightly. Place in the refrigerator to chill while you make the filling.
Beat the cream cheese, heavy cream, sugar in a mixer until light and fluffy. Add the eggs, one at a time and mix well. Add the vanilla extract, lemon zest and juice and mix until well incorporated.
Remove the bowl from the mixer and rap the bowl hard down onto the counter. This is done to knock out any and all air bubbles that have built up during the mixing process.
Spoon the cream cheese mixture into the muffin cups with the chilled cookie bases. Fill each cup just over 3/4 full.
Bake the cheesecakes 18 to 20 minutes. The cheesecakes will puff up and start to brown a bit on the top. Remove from the oven and allow to cool. Chill in the refrigerator until ready to eat. Even overnight.
Remove the cheesecakes from the fridge and decorate with some blueberries on the top. Dust with powdered sugar and serve.