Lemon - Double Cheesecake - GF

Monday, October 07, 2013


One of Adam's favorite desserts is cheesecake, and he's obsessed with all things citrusy as well! So, I made the ultimate dessert of gluten free double lemon cheesecake.  This was my first time ever making a cheesecake and I am very proud of how well it all turned out! 

INGREDIENTS:

Double-Lemon Cheesecake:
  • 1 1/2 c gluten free cookies crumbled
  • 6 tbsp unsalted butter
  • 1 c sugar
  • 1 tbsp lemon zest
  • 3 pkg cream cheese (8 oz pkg) 
  • 1 c sour cream
  • 2 tbsp lemon juice
  • 3 eggs (preferably cage free, pasture raised)

Lemon Curd:
  • 3/4 c sugar
  • 3 eggs (preferably cage free, pasture raised) 
  • 1 egg yolk 
  • 1/2 c lemon juice
  • 2 tbsp lemon zest
  • 1/2 c butter




METHOD:
  1. Preheat oven to 350 degrees, butter the inside of a 9" glass dish.  
  2. Take the gluten free cookies that you bought at any organic store and put them into a food processor until finely crumbled. 
  3. Press into the bottom of the dish evenly and bake for 8 min. (Note: After making this recipe I found one that was more Paleo that used crushed nuts like pecans and walnuts. I would have preferred to use this instead, because the cookies that we bought from the store were not made with the best oils.)
  4. Next take the sugar and lemon zest in the food processor and mix until zest is finely grounded.
  5. In a medium bowl take the cream cheese and mix with an electric mixer. Start on a low speed and slowly increase to medium-high until it is light and fluffy. 
  6. Add the sugar mixture gradually until smooth. Making sure to scrape the sides of the bowl every once in a while with a spatula. 
  7. Then add sour cream and lemon juice; beat until blended. 
  8. Add the eggs one at a time and beat after each one until blended.
  9. Pour mixture into the glass dish and bake for an hour at 325 or until the center is mostly set. 
  10. One way to check to see if it's done is to take it out of the oven and give the dish a giggle. If the middle doesn't move very much then it is ready. It will firm more as it cools. 
  11. Once it's done let it cool in the fridge lightly coved with saran wrap for 4 to 6 hours. 
  12. When its done cooling and before you pull it out of the fridge to eat that when you should make the lemon curd topping.
  13. In a microwave safe bowl (ceramic or glass) whisk together sugar and eggs until smooth. 
  14. Add in lemon juice, lemon zest, and butter. It's important to use pasture raised eggs for this because they really are not going to be cooked that much and you want the best quality egg you can get. 
  15. Put in the microwave for 1 minute intervals stirring well after each one until the mixture is thick enough to cover your mixing utensil without falling off. This should take only 3 - 4 times. 
  16. Spread onto your cooled cheesecake and enjoy! Feel free to go around the edge with heavy cream and add fresh lemon slices to make it more appealing! 

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2 comments

  1. AnonymousDecember 30, 2013 at 10:09 AM

    What kind of gluten free cookies for the crust? Like a lemon filled g/f vanilla Oreo?

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  2. AKthe_ATDecember 31, 2013 at 12:05 AM

    They were gluten free vanilla wafer /graham type cookies. At the time we weren't very strict on the ingredients of them but upon further review they were made with some less than stellar oils so we can't recommend them anymore. However, we just recently found a gluten free brand called Tate's that seems to be satisfactory.

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