Introduction: Gluten Free Nanaimo Cheesecake
I am going to a family gathering with many food allergies and restrictions. I made two cheesecakes that will ensure everyone can enjoy their dessert!
Step 1: Ingredients
Gluten Free Crust (makes two cupcakes)
- 2 gluten free oreos
- 2 gluten free gingersnaps
- 2 tbsp coconut
- 2 tbsp melted butter or margarine
- 2 tbsp coconut
- 1/4 cup of graham cracker crumbs (or crushed gluten free ginger snaps)
- 1 cup Oreo crumbs
- 1/4 plus 1 tbsp melted butter or margarine
- 2/3 cup coconut
Chopped almonds can be added to either crust (another ingredient I omitted due to allergies)
I wasn't sure how custard powder would react in this cheesecake filling since it is baked. If you decided to use a non bake filling you could add it. Custard powder is mostly just cornstarch and vanilla flavoring though. I just added extra vanilla flavoring than I usually would for a cheesecake and an optional few drops of yellow food colouring.
- 2 blocks softened cream cheese
- 1/2 cup white sugar
- 2 eggs
- 2 1/2 tsp vanilla extract
- 5 drops yellow food coloring (optional)
- 1 cup semi sweet chocolate chips
- 1/4 cup heavy cream
- pinch of salt
Step 2: Mixing the Crust
I have recently discovered how much easier cheesecake is to make in a food processor. Place all of your crust ingredients (gluten free or regular) in the food processor and blend. That's all, crust is done! Place your now moist but crumbly mixture into cupcake holders or a spring form pan and lightly tap it down.
Step 3: Cheesecake Filling
Just like the crust, put all ingredients into the food processor and blend. Pour combined mixture onto crust.
Step 4: Baking
I baked my cheesecake at 325° for approx. 25 min. The cupcakes only took a fraction on that time. My oven is all over the place, I feel like it cooks differently than everyone else's so my big tip is to just keep an eye on it. Cheesecake should still have a little jiggle in the middle when it is taken out of the oven, if this doesn't happen it means it's overcooked. Even overcooked cheesecake is still super tasty though, so don't worry if it happens!
Step 5: Chocolate Ganache!
Heat up your heavy cream in either the microwave or in a saucepan on the stove. Pour onto chocolate and salt and stir until there are no lumps. Pour mixture over slightly cooled cheesecake and spread evenly. Chill in fridge and serve or free and save for later!
Better pictures to come once we cut into it :)