Is cheesecake really just a socially acceptable way to eat cream cheese when you don’t have a bagel handy, or is it just me?
This is the last round in the Gluten-Free Flour Test, and the second-to-last entry. Only one more to go! And it’s a good thing. ‘Cause I’m totally sick of saying “gluten-free flour test.”
Not to get all sappy on you, but I am grateful to this test. It has given me a brand new lease on blog life. And to you, I am also grateful. For wading through all these recipe categories and flour blends. I have even allowed myself to believe that I am doing a wee bit of good here—so we know what products suit us best. And what we can demand from manufacturers.
But all good things must end (by the way, is that absolutely true?). Or I’d get, like, totally bored.
I didn’t have buy-cherry-pie-in-the-sky hopes for Jules in these cookies. I was kind of worried about the raw batter, since Jules has all that Expandex which really clumps. But I found it was really quite easy to pipe onto the baking sheets. Bonus!
You best work quickly, though, since the batter will thicken considerably soon after you combine the wet and dry ingredients. So make haste!
Then I smoothed out the little darlins.
Are you ready for the bad news? The cookies were pretty pale. I had one heck of a time getting them to brown on top. And forget about getting them crispy like they’re meant to be. These above were soft.
And when I baked them longer at a low temp, just to see if they’d brown? They blackened on the bottom. Bummer.
|Cup for cup replacement claim||10|
|Cup for cup replacement result||8.5|
|Ease of use||8.5|
But I made mini cheesecakes! Back to happy. Phew.
If you’d like to make your own mini cheesecakes with a single ‘Nilla Wafer cookie as a crust, they’re super easy.
Line a standard 12-cup muffin tin with paper liners, and drop a cookie in the bottom of each liner. Pour in cheesecake filling, and bake at 350 degrees F for 10 minutes. To make this simple cheesecake, I blended 8 ounces room temperature cream cheese (leave it out overnight) with 1/2 cup (100g) granulated sugar, and then added a dash of kosher salt and 1 beaten extra-large egg. Blend until perfectly smooth. Mix in some mini chocolate chips if you like before pouring in the filling.
P.S. I’ve been all bossypants on Thursdays for a few weeks now. Like last Thursday when I got all up in your business and told you about common baking mistakes. I think it suits me. So, you know, I’ll be bossy on Thursdays from here on out.
P.P.S. This blog has changed my life for the better. You buy My Cookbook, and you tell your friends, and you change my life for the better. Thank you. I think I’ll buy you flowers for Mother’s Day.