One of our friends has to eat a gluten free diet. I find this to be a fun challenge 😉
So when we were invited over for Easter ~ I decided to make a gluten free cheesecake!!
I started with Tyler Florence’s reciepe on food network and then used a g-free crust. It was amazing. Very creamy, slightly dense (not super fluffy)… just rich and yummy. The pecans made the whole dish that much more decadent. I would highly recommend this cheesecake if you’re needing to eat g-free or not!
- 3 c. pecans, finely chopped (I used a food processor)
- 1 stick butter, melted
- 1/2-1 c. of brown sugar (I used about 1/2 c. )
Mix crust ingredients together. I used a full stick of butter. Next time I think I’d use more like 3/4 stick. It was a bit “too” much (as in, it sort of leaked out butter at the end). Don’t get me wrong, it tasted amazing. I just don’t think all that butter was necessary.
Pre heat oven to 350. Push crust into a spring form pan in the bottom and slightly up the sides. Bake for 15 min. Remove from oven and cool for 5 min. Then press the mixture down more into the pan and up the sides as much as you can. Let cool completely.
- 1 pound cream cheese, 2 (8-ounce) blocks, softened to room temp
- 3 eggs
- 1 cup sugar
- 1 pint sour cream
- 1 lemon, zested
- 1 dash vanilla extract