"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Gluten Free Mini Cheesecakes Recipe

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This recipe for Gluten Free Mini Cheesecakes, by , is from Cooking Pretty, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brandy Prettyman

Category:
Category:

Ingredients:  
Ingredients:  
Crust
1 ½ C sweet white rice flour
¼ C sugar
½ tsp salt
¼ tsp Dutch cocoa
5 tbsp melted butter
Zest of 2 large lemons

Filling
16 oz packages Cream Cheese
½ C granulated sugar
1 tsp vanilla extract
1 tsp lemon zest
¼ tsp kosher salt
2 large eggs, room temp

Directions:
Directions:
Crust
1. Pre heat oven to 350 F
2. Combine dry ingredients
3. Add lemon zest
4. Mix well
5. Add melted butter and stir until crumbly
6. Fill 48 mini cupcake tin w/ 1 tsp of crust mix
7. Flatten with small shot glass
8. Bake for 10 min
9. Remove from oven and allow to cool
Cheesecake
1. Mix cream cheese & sugar w/ electric hand mixer until light & creamy
2. Add vanilla & salt, beat until combined
3. Beat in eggs one at a time until incorporated
4. Use bakers piping bag to fill cupcake tins 2/3 full
5. Marble in choice of sauce
6. Bake in oven for 10 min
7. Let pan set for 1 ½ hours until cakes are cooled to room temp
8. Remove from pan to large platter
9. Refrigerate for 2 hours
10. Decorate w/berries, confectioners’ sugar & top with dark chocolate shavings
11. Refrigerate up to 5 days

Number Of Servings:
Number Of Servings:
48
Preparation Time:
Preparation Time:
4 hrs 15 min

 

 

 

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