- Why is the texture rubbery?
- Too much gelatin. The amount is critical: just enough to hold shape, but melt in the mouth.
Gluten-Free Cheesecake
The essence of cheesecake is the emulsion of cream cheese and cream, solidified here not by baking (eggs) but by chilling (gelatin). This 'cold set' method yields a fresher, yogurt-like tang and is gentler on ingredients. A gluten-free cookie crust provides the crunchy contrast.
Ingredients
7
oz
Gluten-Free Cookies
3.5
oz
Butter (melted)
8.8
oz
Mascarpone
8.8
oz
Cream Cheese (Philadelphia type)
1
cup
Powdered Sugar
3/4
cup
Heavy Cream
1
tsp
Vanilla Extract
1
packet
Gelatin Powder (approx 2.5 tsp, dissolved in water)
7
oz
Fresh Fruit
Shopping List (0)
Equipment Needed
- Food Processor
- Springform Pan
- Hand Mixer
Allergen Information
Milk
Instructions
1
✓
Crust: crumbs + butter, press into pan, chill.
Tip: Compacting prevents crumbling.
2
✓
Bloom gelatin in cold water.
Tip: Needs to hydrate.
3
✓
Mix cheeses with sugar and vanilla.
Tip: Room temp prevents lumps.
4
✓
Warm 1/4 cup cream, dissolve gelatin in it. Temper into cheese mixture.
Tip: Don't boil cream.
5
✓
Whip remaining cream, fold in.
Tip: Lightens the mixture.
6
✓
Pour into pan, chill 6 hours.
Tip: Needs time to set.
Recipe FAQ
Ingredients
- 7 oz Gluten-Free Cookies
- 3.5 oz Butter (melted)
- 8.8 oz Mascarpone
- 8.8 oz Cream Cheese (Philadelphia type)
- 1 cup Powdered Sugar
- 3/4 cup Heavy Cream
- 1 tsp Vanilla Extract
- 1 packet Gelatin Powder (approx 2.5 tsp, dissolved in water)
- 7 oz Fresh Fruit