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Guest andie

More Cheesecake Suggestions

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Guest andie

I quizzed the dietician at the hospital re: graham wafer crumbs. I told her my problem trying to get crumbs and the expense of a simple cheesecake if ordering them on line. Her suggestion was make regular inexpensive for the rest of the crowd and using vanilla wafers/cookies as a base for a gluten free one. Make the cheesecake in muffin tins and use one cookie in each tin for the base. Has anyone tried this? Will it come out of the pan in one piece? Will give it a try and let everyone know.

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I have had the vanilla wafer in a cheesecake cupcake before gluten free. Another idea is to make a "crustless cheesecake". I posted a marbled one on this site. It was baked in a big pie plate.

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This isn't exactly a crust, but last night when I was making a cheesecake to take to a friend, I had extra filling left over.....and that stuff is just too good to waste.

I looked around my kitchen and I had part of a plain white gluten free cake sitting on the counter which was leftover from strawberry shortcake; so I sliced it horizontally and cut out rounds with a small biscuit cutter, placed in the bottom of a cupcake paper and topped with cheesecake mixture and baked.

These were sooo good. We served them with choice of pureed sweetened strawberries or hot fudge.

Too bad there weren't very many because it was just leftovers; but I would definitely bake a cake just for the purpose of making them again.

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I did this when I had to make dessert for everyone! What I did was use vanilla wafers for everyone and an Envirokidz animal cracker for mine.

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There is this very recipe for cheesecake tarts, using vanilla wafers as the crust. I found one and tried to copy it to post it here, but the website wouldn't let me. Here is the link:

http://www.mormonchic.com/recipe/recipebox.../cheesecake.asp

Scroll down to the last recipes at the bottom of the page to "Cheesecake Tarts" (to the right of "Royal Marble Cheesecake")

You will see you place one vanilla wafer in the bottom of each of the paper lined muffin tin. They do recommend you make a day ahead to allow the wafer to become more crust like as it sets up.

I think this will work for any cookie, chocolate wafer cookies make an excellent chocolate crust as well. You can make it cheaply for a large crownd with the vanilla wafers of chocolate wafers and for the gluten-free version you can even use a gluten-free ginger snap (Midel I believe has a gluten-free ginger snap)

Good luck!

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We're going to try a peanut butter crust soon. We made peanut butter cookies (SUPER easy) and froze some. Grind 'em up in the Cuisinart and good to go for crust.

Gluten Free Peanut Butter Cookies

1 cup peanut butter (I used Kirkland Organic no sugar - Costco brand)

1 cup brown sugar

1 egg

1 teaspoon baking soda

Preheat oven to 350. Mix all ingredients together. Roll into small balls and lightly roll in sugar. Put on lightly greased cookie sheet (I used parchment paper). Lightly press a criss cross shape into cookies (don't flatten completely).

Bake for 8-9 minutes. Sprinkle with sugar while still warm from the oven. You can also press a Hershey's Kiss into them while still warm from the oven.

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