For the crust
1 1/2 cups (225 g) gluten free crunchy cookie crumbs (I used my gluten free graham crackers, and crushed them in the food processor)
6 tablespoons (84 g) unsalted butter, melted
For the filling
1/4 cup (2 fluid ounces) lukewarm water
2 teaspoons (6 g) unflavored powdered gelatin
2 8-ounce packages (16 ounces total) cream cheese, at room temperature
1 cup (227 g) sour cream, at room temperature
1/8 teaspoon kosher salt
1 1/2 teaspoons pure vanilla extract
Seeds from one-half of a vanilla bean (optional)
1 1/2 cups (173 g) confectioners’ sugar, sifted if possible
Sliced fresh strawberries
Confectioners’ sugar, for dusting
Make the crust. In a medium-size bowl, mix the cookie crumbs and melted butter until well-combined. Press the mixture into the bottom and up the sides of a greased 9-inch springform pan or deep-dish pie plate. Set the pan aside.
In a small, heat-safe bowl, place the water and sprinkle the gelatin evenly on top. Mix to combine well, allow the mixture to sit for a few minutes until the gelatin swells. Heat the mixture in the microwave at low power (about 50%) for about 30 seconds or until the mixture has just liquefied, but isn’t hot. Set the gelatin aside briefly.
In a large bowl with a handheld mixer or the bowl of a stand mixer with the paddle attachment, place the cream cheese and sour cream, and beat on medium-high speed until light and fluffy (about 2 minutes). While still mixing, slowly pour in the gelatin mixture, and continue to mix until smooth.
Add the salt, vanilla and optional vanilla bean seeds, and beat until smooth. Add the (sifted) confectioners’ sugar and beat until smooth. Pour the mixture into the prepared crust. Using an offset spatula, spread the filling into an even layer. Bang the pan flat on the counter to break any large bubbles.
Place the pan in the refrigerator for at least 2 hours or until set. It will move only slightly when the pan is shaken from side to side. Remove the pan from the refrigerator, and free the filling from the sides of the pan by running a butter knife or offset spatula carefully all around the inside of the perimeter. Remove the sides of the pan, slice, and serve with strawberries and a sprinkling of sugar.
Originally published on the blog in 2017. Images, video, and some text new; recipe largely unchanged.