In the last post, I mentioned a gluten-free chocolate cake that my friend Sarah made for a dinner party at our place. This time, it's a gluten-free cheesecake that I made for a dinner party at her place!
I've never made a cheesecake, so this was an exciting (and scary) experiment for me. I bought a springform pan, and all the necessary ingredients.
For the crust, I used the recipe on the back of Pamela's Ginger Mini Snapz (which are a gluten-free cookie). This basically involved crushing up a bag of the cookies, mixing in melted butter, and pressing into the bottom of the pan. It also had to bake for about 10 minutes, then cool (which I failed at doing, instead putting ingredients in. Whoops!)
The recipe was for a caramel apple cheesecake, which looked different from the picture there, and I would argue looked far more delicious. I put the caramel apple topping in the middle, with a row of walnuts around the outside. Mmmm.
The dinner party attendees seemed to thoroughly enjoy the cheesecake, and it didn't have any weird gluten-free taste to it, which is always a plus! I should mention that prior to the cheesecake, we enjoyed tortilla chips with salsa and homemade guacamole, and Sarah's delicious Mexican feast of rice, black beans, and enchiladas!
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