Cheesecake

A great recipe and another one that is easy to make gluten free by using gluten free graham crackers.

Ingredients

For the crust

• 1 1/2 cups of crushed graham crackers. If making this gluten free, that would be one box of Schar gluten free graham crackers.
• 5 tbsp unsalted butter (melted)
• 1/4 cup granulated sugar

For the filling

• 3 8oz. packages of cream cheese at room temperature
• 3/4 cup granulated sugar
• 3 tbsp corn starch
• 1/4 tsp salt
• 1 1/2 tsp pure vanilla extract
• 3 eggs at room temperature

Instructions

1. Grease the bottom and sides of a spring-form pan. Cut out a piece of parchment paper to cover the bottom of the pan.
2. Preheat the oven to 300 degrees F with a water bath in the bottom shelf
3. Crush the graham crackers in a food processor or a plastic bag
4. Mix the crushed graham crackers, melted butter, and sugar in a bowl and stir until combined
5. Press the cracker mixture into the bottom of the pie pan and up the sides a little. You can use the back of a large spoon or measuring cup here. Set aside.
6. In another bowl, mix the cream cheese, sugar, corn starch, salt, and vanilla together until light and fluffy. Scrape down the sides of the bowl as necessary.
7. Add the eggs one at a time, mixing between each one.
8. Pour the filling into the pie crust that was set aside in step #5. Place the pie crust on a cookie sheet (to catch any leakage in the oven).
9. Bake for 50 minutes. The cake should be mostly set with the middle two inches in the center somewhat loose. If necessary, bake for a few more minutes.
10. Turn off the oven and ccrack the oven door a bit. Leaving the cake inside. Allow the cake to sit for 30 minutes in the hot oven.
11. Remove the cake and let it cool on a wire rack for 10 minutes.
12. Cover the cake with aluminum foil and let it cool in the refrigerator for at least 4 hours.
13. Unmold the cake right before serving. Cut with a hot and wet knife for best results. Top with fresh fruit.