I made my second NYC Cheesecake.
This time I used the tart shell crust.
From the Gluten-Free Baking Classics that Ginny
I mixed up more of the GF brown rice flour mix.
It's really easy.
I shaped the tart crust in the
I made this cheesecake last Friday
to eat for our Monday belated Christmas feast.
It takes 5 of the 8 oz cream cheese boxes!
I am thankful for my egg separator.
I forgot to add the ingredients one at a time
so it was a bit of a hurried cheesecake.
It was not as uniformly creamy because of this...
This time the cheesecake did crack on top...
I am wondering if it was because of the difference in
how I mixed it or if it was because I used the tart crust,
which did not go all the way up and was a much lighter
so it would not of helped hold the cheesecake in a
very firm way inside of the springform pan.
None the less,
it was a lovely cheesecake,
more summery and light because of the
lighter tart crust.
An enjoyable finish to our belated Christmas dinner!