Hello everyone, so we are finally enjoying wonderful weather, and with it comes a lot of summer celebrations, for one Father’s day is right around the corner and let’s not forget Graduations, end of school parties and of course the 4th of July!! But to be honest who needs a Holiday to celebrate with a delicious Cheesecake? none there is no good reason, the great thing about this Cheesecake is that I used Annie’s Gluten free Graham crackers and one cannot tell the difference and I do not add tons of sugar to this recipe because there is no need for it if you are topping it with fresh fruit or with a Compote like I did on the one on the pictures. So please enjoy and I hope that you can have a great reason to enjoy this delicious dessert. Please leave a comment if you make it or have a question!!
Another Classic dessert, with the option of having a Gluten free Crust, still delicious!!
By: Fabby's Delights
Ingredients
For Crust
2 Packages of Annie’s Gluten free Graham Crackers or Use regular Graham crackers if you do NOT mind the Gluten
1/2 Cup of Organic butter
1 TBSP of sugar
1/4 TSP of LorAnn's Raspberry Emulsion
For Cheesecake filling:
3 8 OZ Organic Valley packages of Cream cheese
1 8 OZ of Mascarpone Cheese (if you don’t any available, please see footnote of how make a substitute)
2 TBSP cornstarch
3 LG eggs Organic if possible
1 Cup of Sugar brown raw sugar
1/2 TSP of freshly squeezed lemon juice
1/2 TSP of Vanilla extract
MASCARPONE SUBSTITUTE
READY IN: 5 mins
YIELD: 1 1/3 cup
12 ounces cream cheese
1/3 cup sour cream
1/4 cup heavy whipping cream
Cherry Topping:
1 16 oz. red tart cherries bag frozen
1 cup Sugar
1/2 cup Water
1/4 teaspoon almond extract
2 tablespoons cornstarch
Directions
Step 1Crust:
Step 2Tightly wrap the outside of a 9-inch diameter springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil. Finely grind the crackers, and sugar in a food processor. Add the butter and process until moist crumbs form add the Raspberry Emulsion. Press the mixture onto the bottom of the prepared pan (not on the sides of the pan). Bake the crust until it is set and beginning to brown, about 12 minutes. Cool. Decrease the oven temperature to 325 degrees F. Chill in freezer while preparing filling.
Step 3Filling: in a large bowl, beat the cheeses, sugar, lemon juice and vanilla until smooth, add eggs beat on low-speed just until combined. Pour over crust. Place springform pan in a large baking pan, add 1 in. of hot water to larger pan.
Step 4Bake at 325° for 50-60 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen
Step 5 cool 1 hour longer.
Step 6Refrigerate overnight. Remove sides of pan. Before serving,. Garnish cheesecake
Step 7Cherry Topping
Step 8Combine the cherries, sugar, water, and almond extract in a medium saucepan over medium heat. Cook, stirring often, until the sugar dissolves. Bring to a boil and cook 1 minute.
Step 9Stir in cornstarch that has been dissolved in 2 tablespoons water
Step 10 return to a boil and cook until thickened, 1 minute.
Step 11Transfer to a bowl and chill 2 hours.
Step 12Spread cherry mixture over the top of your favorite cheesecake.
