The crust was the tricky part, but I'm happy with how it came together. It's crushed gluten free chocolate chip cookies, powdered sugar, melted butter, a sprinkle of salt and chocolate flakes (from a hot chocolate mix, just because).
I mashed it into four mini ramekins and then got to work on the cake itself.
After whipping up the cake batter in the Kitchen Aid I scooped it with an ice cream scooper and popped 'em in the oven.
Last step was decorating them with a little melted dark chocolate and a corner of GF cookie. They deflated a bit after going in the fridge and looked more like a typical cheesecake. You would never guess it's gluten free and they tasted and looked great!
Crust:
1 1/2 cups graham cracker crumbs (or GF cookies, pulsed in a food processor)
1/4 cup confectioners' sugar
1/3 cup (5 2/3 tablespoons) melted butter
1/8 teaspoon salt
Cheesecake:
2 cups (2 packages) cream cheese, at room temperature
2 large eggs
2/3 cup sugar
1 teaspoon vanilla extract
1) Select a pie pan whose inside top dimension is at least 9", and whose height is at least 1 1/4" (I used ramekins). Preheat the oven to 350°F.
2) Make the crust by stirring together all of the crust ingredients, mixing till thoroughly combined.
3) Press the crumbs into the bottom and up the sides of the pie pan.
4) Make the filling by mixing together all of the filling ingredients till smooth. Use a mixer set at low-medium speed. If your cream cheese is at room temperature, this will go fairly smoothly (pun intended). If the cream cheese is cold, it'll take much more mixing to create a smooth filling.
5) Set the pie pan onto a baking sheet, if desired; this makes it easier to transport in and out of the oven, and also protects the bottom of the crust from any potential scorching. Pour the filling into the crust.
6) Place the cheesecake in the oven. Bake it for 20 minutes, then shield the crust with strips of aluminum foil (I sprayed the foil). Bake for an additional 10 minutes (for a total of about 30 minutes). An instant-read thermometer inserted into the crust 1" from the edge should read between 165°F and 170°F; the filling won't look entirely set in the center.
7) Remove the cheesecake from the oven, and set it on a rack to cool. After about 20 minutes, transfer them to the fridge until ready to eat.
There are lots of yummy toppings you could add--anything from fruit and whipped cream to chocolate chips or Reese's cups. Go nuts!
Yields one 9" cheesecake or four ramekins.
Recipe adapted from King Arthur Flour: http://www.kingarthurflour.com/recipes/easy-cheesecake-recipe
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