This is important breaking news: Homemade marshmallows make an aMAZing no bake gluten free cheesecake. It almost tastes like our no machine ice cream, but it’s not frozen and, um, it’s cheesecake! Oh, you know I’m going to be playing with this recipe to make it into ice cream that takes our breath away with its ease and deliciousness. Since we turned on the oven yesterday, today, we take it easy.
I drizzled some homemade chocolate sauce on top. I consider it to be an essential part of a well-stocked summer. And this one I made with unrefined sugar, which practically makes it health food. To go on top of your … cheesecake. I guess it’s kind of like having a Diet Coke with a Big Mac or a Cronut or something. By the way, cronuts sound just plain silly. And by “silly” I mean I have to try to make one gluten free because we are human like the others, are we not?
A light and fluffy gluten free no bake cloud! The little flecks are vanilla because I used vanilla bean paste, but regular vanilla extract works beautifully, too.
This gluten free cheesecake is not only heaven sent, it keeps for days in the refrigerator. Make it today, serve it this weekend and be the HERO of the neighborhood pot luck you’re now going to plan, just to show off this marshmallowy goodness.
3/4 cup (6 fluid ounces) heavy whipping cream, chilled
12 ounces (1 1/2 packages) cream cheese, at room temperature
1/2 teaspoon pure vanilla extract
1/8 teaspoon kosher salt
1 cup (200 g) sugar
1/8 teaspoon cream of tartar
Make the crust. In a large bowl, mix the cookie crumbs and melted butter until well-combined. Press the mixture into the bottom and up the sides of a 9-inch nonstick or greased pie plate. Place the pie plate in the freezer until firm (at least 10 minutes, but longer is fine).
Make the filling. In a small bowl, place the gelatin and 1/4 cup (2 fluid ounces) water and mix to combine well. Set the bowl aside and allow the gelatin to swell as it stands. Once the gelatin has swelled, transfer it to the bowl of a stand mixer (or a large bowl to use with a hand mixer).
Place the heavy whipping cream in a large bowl and whip on medium-high speed with a hand mixer (or in the bowl of a stand mixer fitted with the whisk attachment) until stiff (but not dry) peaks form. Transfer the whipped cream to a small bowl, and place in the refrigerator to chill. Place the cream cheese, vanilla and salt in the mixing bowl, and whip on medium-high speed until light and fluffy. Set the cream cheese mixture aside.
In a medium, heavy-bottom saucepan, place the remaining 1/4 cup (2 fluid ounces) water, sugar and cream of tartar, and whisk to combine well. Cook the sugar mixture over medium-high heat until it reaches the softball stage, between 238°F and 240°F, on an instant read thermometer. Remove the saucepan from the heat immediately, and pour the cooked sugar mixture down the side of the bowl of the stand mixer into the gelatin mixture. Whisk to combine and allow the mixture to cool briefly. It will bubble. Beat the mixture on medium-high speed with the whisk attachment (or with a hand mixer) until the mixture is white, thick and glossy. It should nearly triple in size. It is ready when the mixture pours off the whisk (or beaters) very slowly when the attachment is raised. Add the cream cheese mixture, and whip again on medium-high speed to combine. Remove the whipped cream from the refrigerator and fold it into the cream cheese and marshmallow mixture until no more than a few white streaks remain.
Pour the filling into the chilled crust and smooth with a spatula into an even layer. Place in the refrigerator until set (about 3 hours). Slice and serve.
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