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Gluten-Free Cheesecake
Snack

Gluten-Free Cheesecake

Prep
25 min
Cook
115 min
Total
570 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 10-inch springform pan.
  2. 2 Prepare crust: Process graham crackers in a food processor into fine crumbs. Mix with sugar and melted butter until combined. Press into the bottom of the prepared pan.
  3. 3 Bake in the preheated oven for 5 to 7 minutes. Remove from the oven and increase heat to 500 degrees F (260 degrees C). Let cool while you prepare the filling.
  4. 4 Place cream cheese cubes into a large mixing bowl; beat on low, scraping the sides as necessary, until smooth, about 3 minutes. Add salt and 1/2 of the sugar; beat until mixed. Mix in flour and remaining sugar. Add lemon juice and vanilla; mix well. Add cream and mix, scraping the sides, until smooth.
  5. 5 Add egg yolks and mix until well incorporated. Add eggs in 2 batches, mixing well and scraping the sides as needed. Pour filling into the pan on top of the cooled crust. Gently lift the pan about 1 inch and let it drop onto the countertop; repeat twice more. (This will help air bubbles to rise to the surface, helping to prevent cracking.)
  6. 6 Place in the preheated oven on top of a baking sheet. Bake for 10 minutes, then reduce heat to 200 degrees F (95 degrees C) without opening the oven door; the edges may look golden and the top may be puffy. Bake for 1 hour 40 more minutes; the internal temperature of the cake should be between 150 and 160 degrees F (66 to 71 degrees C).
  7. 7 Remove the cake from the oven and let sit for about 10 minutes. Run a paring knife around the edges to help pull it away from the sides of the pan as the cake contracts. Cover with a large bowl and let sit for 2 to 3 hours. Wrap tightly with plastic wrap and place in the refrigerator for 5 hours.

By sixpackjeanie

Gluten-Free Lemon Meringue Pie
Dessert

Gluten-Free Lemon Meringue Pie

Prep
20 min
Cook
25 min
Total
95 min

Instructions

  1. 1 Place graham crackers into a resealable plastic bag and crush into crumbs using a rolling pin. Pour into a bowl and add enough melted butter so crumbs stick together. Press mixture firmly into your serving dish to form the crust. Place in the freezer until firm, about 20 minutes.
  2. 2 Preheat oven to 325 degrees F (165 degrees C). Remove crust from freezer.
  3. 3 Whisk condensed milk, egg yolks, lemon juice, and lemon zest together in a bowl; pour over crust.
  4. 4 Bake in the preheated oven until just set, 10 to 15 minutes. Remove pie from oven. Keep oven on.
  5. 5 Beat egg whites in a glass, metal, or ceramic bowl until medium peaks form. Add sugar gradually, continuing to beat until stiff peaks form. Whisk in salt and cream of tartar gently. Spread meringue over pie. Use a fork to create peaks in the meringue.
  6. 6 Increase oven temperature to 375 degrees F (190 degrees C).
  7. 7 Return pie to the oven and bake until meringue topping is golden brown, about 15 minutes. Turn off oven and leave the pie inside to cool, about 30 minutes.

By stephgh