I wanted to make mini cheesecakes for a coworker's birthday. However, I work with a couple of people who do not eat gluten. So, I found this recipe and adapted it to their needs. The cheesecakes could not have come out more phenomenally! I had never made cheesecake before and these ones were absolutely fantastic. I work at a restaurant, and both the owner of the restaurant and the head chef made a point of telling me how much they liked the cheesecakes. If that's not a compliment, I don't know what is! To this day the chef has been asking me repeatedly to please make them again soon, and I brought them in about a month ago! I hope you have as much success with this recipe as I did!
Original Pinterest Inspiration:
http://www.cookingclassy.com/2013/04/cheesecake-cupcakes/
Materials (Crust):
2 1/4 cups of gluten free shortbread cookies, finely crushed
3 tablespoons of granulated sugar
7 tablespoons of margarine, melted
24 cupcake liners
Materials (Cake):
4 8-oz packages of cream cheese, softened to room temperature
1 1/2 cups of granulated sugar
3 tablespoons of gluten free flour
4 large eggs
2 teaspoons of gluten free vanilla extract
1/2 cup of sour cream
1/2 cup of heavy cream
Procedure:
- Preheat the oven to 350 degrees.
- In a mixing bowl, combine the crushed shortbread cookies and 3 tablespoons of granulated sugar.
- Add the melted butter to the cookie mixture and stir until well combined.
- Line 2 standard cupcake tins with the liners.
- Scoop a heaping tablespoon of cookie mixture into each of the 24 lined cupcake cups, using all of the cookie mixture.
- Firmly press the cookie mixture into each cup so that it is even within the liner.
- Bake the crusts for 5 minutes.
- While the crusts are baking and cooling, whisk 1 1/2 cups of granulated sugar and 3 tablespoons of gluten-free flour together in a small mixing bowl.
- In a standing electric mixer (to ensure a smooth mixture), add the softened cream cheese.
- Pour the sugar mixture over the top of the cream cheese and blend on low until smooth.
- One at a time, add the eggs, mixing until just combined.
- Add the vanilla, sour cream, and heavy cream, again mixing until just combined.
- Tap the mixing bowl against the counter several times to release air bubbles that may be trapped within the mixture.
- Pour portions of the cream cheese mixture over the prebaked crusts, filling the liners nearly to the top.
- Bake for 20-23 minutes. The centers should still juggle slightly. Any signs of cracking indicate overbaking.
- Allow the cheesecakes to cool for 1 hour at room temperature.
- Cover the cakes loosely with plastic wrap and chill in the refrigerator for at least 2 hours.
- Serve chilled and enjoy!
