Recipe: Creamy cheesecake with berry topping
- Nonstick cooking spray
- ½ pound gluten-free cinnamon graham crackers
- 3 tablespoons salted butter, melted
- 4 8-ounce packages reduced-fat cream cheese, at room temperature
- 1 cup granulated sugar
- 1 teaspoon gluten-free vanilla extract
- 1 teaspoon grated lemon zest
- 2 eggs
- 2 egg whites
1 Preheat the oven to 325°F. Coat a 9-inch springform pan with nonstick spray, and set it aside.
2 Break the graham crackers into small pieces and place them in a food processor or mini-chopper. Pulse 5 to 6 times, or until the crackers break apart into fine crumbs. Pour the crumbs into a bowl, and stir in the melted butter.
3 Press the graham cracker mixture into the bottom of the prepared springform pan.
4 Using a standing mixer or handheld mixer, beat the cream cheese in a large bowl until smooth. Add the sugar, vanilla, and lemon zest, and mix until well blended. Add the eggs and egg whites, one at a time, mixing on low speed after each addition just until blended. Pour the mixture over the crust in the springform pan, and smooth the top with a spatula. Bake for 40 to 50 minutes, until the center is almost set. Cover and refrigerate for 4 hours before serving.
5 When you are ready to serve, remove the sides of the springform pan, and spoon berries or the cherry topping over the cheesecake.
- 1 10-ounce bag frozen black cherries
- Juice of 1 lemon (about 2 tablespoons)
- 2 teaspoons cornstarch
1 Place the cherries, lemon juice, and cornstarch in a small saucepan. Add ½ cup of water, and stir well. Bring to a boil. Immediately reduce the heat to a simmer and cook, stirring occasionally, until the mixture thickens, 5 to 6 minutes.
2 Remove the pan from the heat and let the topping cool to room temperature. Then transfer it to an airtight container and refrigerate until cold, at least 1 hour.
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Excerpted from Deliciously G-Free by Elisabeth Hasselbeck. Copyright © 2012 by Elisabeth Hasselbeck. Excerpted by permission of Ballantine Books, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.