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Prep time
15 minutes
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Cook time
40 minutes
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Serves
6-8
Author Notes
I started with my tried-and-true cheesecake bar recipe, the one I've made oodles, and turned it gluten-free. I am happy to report that these squares are the ultra-creamiest and silkiest, still, and hold their shape. Like sturdy squares of vanilla dairy-love on bashed honey-butter cracker crust. The. Best. —HeidiMoyer
Ingredients
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1 packet
graham crackers- gluten-free
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1/4 cup
melted butter
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1/2 cup
sugar + 2 tbsp.
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2
eggs- separated
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2
bricks of cream cheese (16 oz.) at room temperature
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2 tablespoons
tapioca flour
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1/2 teaspoon
vanilla extract
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1/4 cup
heavy whipping cream
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4 ounces
dark chocolate (at least 60% cacao)
Directions
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Preheat oven to 325* and line an 8x8 baking dish with parchment paper.
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Stir graham crackers with the melted butter and 1 Tbsp. sugar. Press into baking dish and bake for 10 minutes.
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Beat cream cheese with sugar until smooth. Add tapioca flour and whipping cream, continue mixing. Beat in the egg white on low speed, then add the yolks one at a time. Combine until just mixed in. Pour mixture over baked and cooled graham crust.
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Wet and lightly squeeze out an old kitchen towel or two. Place the baking dish onto a baking sheet and wrap the wet towel around it the dish. This provides great humidity to achieve the perfect texture of cheesecake. Make sure to use towels you don't mind turn color from the heat.
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Bake for 40 minutes, then cool at room temperature 1 hour. Refrigerate 4 hours. Grate dark chocolate and press into the top before slicing.
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