Cheesecake

say cheese(cake)!

Okay, this is the most delicious cheesecake I have ever had. Hands down. Killer. I’ve said it before and I’ll say it again: Gluten is for suckers.

Remember those butter cookies we made the other week? Go rifle around in the freezer for some leftovers. You’re gonna need ‘em.

Cheesecake with Butter Cookie Crust
Ingredients
For the crust:
1 stick (1/2 cup) unsalted butter, at room temperature
1/4 cup granulated sugar
1/2 cup Bob’s Red Mill GF All Purpose Flour
1/4 teaspoon xanthan gum
1/2 cup finely ground butter cookies

For the filling:
1 1/2 pounds (24 oz.) cream cheese (it helps if it’s room temperature)
1 cup mascarpone cheese
1 1/2 cups granulated sugar
3 eggs
zest & juice of 1 lemon

We’ll make the crust first. You then have to blind bake it, and allow it to cool completely before filling it. So let’s get started.

For the crust:
1. Preheat oven to 350 degrees.

2. Cream together the butter and the sugar until well blended. Add flour, xanthan gum, and ground butter cookies. Blend until completely incorporated.

3. Press the mixture into the bottom of a greased 9″ pie plate. Bake at 350 degrees for about 20 minutes (until golden). Cool completely. In the meantime…

For the filling:
1. Beat the cream cheese alone until whipped-looking. Add the mascarpone cheese and the sugar, then the eggs one at a time until well blended. Add in the lemon zest and juice and beat to combine.

2. Pour the filling into the cooled crust and smooth the top.  Fill  a large ovenproof dish (I used a 9″x12″ pyrex dish) with water about 1/2 to 3/4 of the way, and place on the bottom rack of the oven.  Place the cheesecake on the middle rack. Bake for about an hour, until the cake is set {f you shimmy the plate a bit, the cheesecake shouldn’t seem loose}.

3. Remove from the oven and allow to cool to room temperature, then refrigerate overnight (or for at least 5-6 hours). Slice & enjoy.

Have I mentioned that I love this cheesecake?

Warmly,
Nicole

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