Second NYC GF Cheesecake

I made my second NYC Cheesecake.

This time I used the tart shell crust.

From the Gluten-Free Baking Classics that Ginny 

recommended on her blog.

I mixed up more of the GF brown rice flour mix.

It's really easy.

I shaped the tart crust in the 

9 inch spring form pan. 

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

delicate crust,

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!