I love cheesecake. Or at least, I did before going gluten-free. Since then, I’ve had a sort of love/hate relationship with the dessert. While I could technically risk it and gnaw on the parts of the cheesecake that do not come into contact with the crust, there’s always the possibility of cross-contamination.
Well, that’s what I thought until a few days before Thanksgiving. Picture it, there I was in the middle of cookie aisle, picking up snacks for my boys when one asked for a package of holiday Oreos. I stared (longingly) at the crinkly wrapped container.
Then it hit me, if folks can grind up the famous sandwich cookie into a crust, then why couldn’t I do the same with a cookie that IS gluten-free.
Thus, the idea Double Chocolate Cheesecake was born. The crust I made out of arrowroot cookies was FABULOUS. The cheesecake was a bit too creamy and almost pie-like. So, I’ll have to work on that recipe.
Here’s the no-bake pie crust recipe that’s great for cream pies and no-bake cheesecakes.
1 Bag Gluten-Free Arrowroot Cookies
2-3 Tbsp Sugar
2-3 Tbsp Unsalted Butter
Using a food processor, grind the cookies into crumbs. (You can also do this with a rolling-pin–but really, why do the extra work? 🙂 ) In a large mixing bowl, combine the cookies, sugar and butter. You’ll need to use your hands, to really blend the mix. Once well-blended, the crust should be moist and ready to press into a springform pan or pie plate.
Once pressed into the pan, add the pie or cheesecake filling. Chill according to pie or cheesecake directions, then serve.
Here’s a picture of the Double Chocolate Cheesecake Cream Pie. Not quite a cheesecake–but oh, so yummy!
So tell me, have you ever modified a recipe, had it turn it out different from what you’d planned and still considered it a success?