Here is another Tyler creation, what can I say? The kids and I love to cook!
This is an awesome cherry cheesecake that Ty made a few months ago for a family get together.
And may I say “Yes it tastes as good as it looks!”
Those in the family that do not have Celiac disease just gobbled it up, they loved it!
Wow and wow, that is a huge leap for us. I love when those moments happen, how about you?
You know what I’m talking about. When you place food out and it is labeled gluten free and people give you the funny face, you know that one, like someone has way to much sour candy in their mouth. At least for us that’s the way it is.
Those of you that have much more supportive family members, all I can say is “feel fortunate!”
I was so amazed that once they tried this yummy cheesecake the discussion and buzz turned into have you tried that dessert it’s gluten free and it’s awesome and before you knew it, the whole thing was gone! “Success” I say!
I believe the days of gluten free food being labeled as “taste like cardboard” is beginning to slip away, not as fast in our family, but it is beginning to happen for others. OK I digress.
There are so many products out there that can be substituted today, it just makes for happy bellies and happy homes.
I would encourage you to try this recipe. It is so creamy and just delicious.
For the Gluten free graham cracker crust use:
9 oz. Gluten free graham crackers (put into a food processor to make fine crumbs)
1/4 cup sugar
1 stick of melted butter
In a small bowl mix graham cracker crumbs, sugar and melted butter
using a brush butter the bottom and sides of a spring form 9 inch pan
press the graham cracker mixture onto the bottom and up the sides stopping about 1 inch from the top. Put into the freezer to set while making the cream cheese filling.
Cream Cheese Filling:
5 8oz. packages of Philadelphia cream cheese
1 2/3 cups of sugar
3 Tablespoon of all purpose gluten free flour (the recipe can be found on this blog)
Finely grated zest of half a lemon
Finely grated zest of half an orange
1 Teaspoon of pure vanilla extract
5 large eggs
2 large egg yolks
Preheat oven to 500F
In a large bowl beat the cream cheese at room temperature until fluffy. Slowly add sugar and flour, beat until smooth.
Add both zests and vanilla mix till combined.
Next add the eggs one at a time on low speed scraping the bottom and sides of the bowl.
Put crumb lined spring form pan into a shallow baking dish. Fill with cream cheese mixture and bake for 12 minutes reduce temperature to 200F and continue baking for about 1 hour.
Transfer spring-form pan to a cooling rack. Run a sharp knife around the top edge of the cheesecake just to loosen, cool completely in pan on the wire rack.
1 1/2 Tablespoons of cornstarch (always check that it 100% cornstarch)
3 Tablespoons of water
25 ounces of fresh cherries pitted
1/2 + 2 Tablespoons cup orange juice
1/2 lemon zest freshly grated
1/2 orange zest freshly grated
1/4 cup sugar
splash of fresh squeezed lemon juice
Dissolve cornstarch in water. In a medium saucepan, stir together about 20 ounces of the cherries, orange juice,both zests, sugar and lemon juice.
Pour the cornstarch mixture through a small sieve into the cherry mixture, stir to combine. Bring to a boil over medium heat, stirring occasionally. Reduce to low heat, add the remaining cherries and let simmer 1-2 minutes.
Take cherry mixture off the heat and cool completely.
Remove cheesecake from spring-form pan. Top with cooled cherry mixture and enjoy!