We just got back from our big camping trip in the mountains and we have a ton of food leftover! My Fully Loaded Baked Potato Salad was a hit once again, as were my famous ribs. I will be posting a blog about how to cook the ribs as soon as I find the photos that go with it.
We ended up with a big basket of strawberries leftover from the trip and I needed a dessert dish to take to my in-law's house for a dinner tonight so I figured I would make a strawberry cheesecake. I decided to try to come up with a recipe of my own and lo and behold, it was a hit! It was a great combination of sweet and tart with a nutty crust and the best part - it's gluten free!
Strawberry Swirl Cheesecake
1 box of gluten-free graham crackers (I use S'moreables), finely chopped in food processor
1 stick salted butter, melted
2 1/2 Tbsp. light brown sugar
1 cup finely chopped walnuts
dash of sea salt
3 8-oz. packages of cream cheese
3 eggs + 1 yolk
1 1/2 cup sugar
1 tsp. vanilla
2 1/2 Tbsp. sweet rice flour
1/2 cup sour cream
Strawberry Swirl topping:
1 cup strawberries
1/4 cup sugar
1. Preheat oven to 350. Combine the melted butter, graham cracker crumbs, brown sugar, salt, and walnuts and press into the bottom and up the sides of a greased springform pan. Set aside.
2. In a separate bowl, beat cream cheese until soft. Add sugar, eggs, vanilla, rice flour, and sour cream. Beat until well-mixed and fluffy. Pour into crust.
3. Heat strawberries and sugar in a small saucepan over low heat. Strawberry sauce will begin to boil and thicken. Remove from heat and puree in a food processor.
4. Drop dallops of strawberry mixture on top of the cheesecake. Set the rest aside to serve with the finised product. I did the dallops so that they were evenly spaced but not touching. Then drag a knife through the cheesecake about half way down creating a swirl pattern in the cheesecake.
5. I use a steam bath to bake my cheesecakes. I had never even heard of doing that until my sister-in-law Misty taught me how and now I won't do it any other way! The steam makes for even baking and a perfect texture. An easy way to do this is to put a baking dish filled 3/4 of the way with water in the bottom of your oven. Bake the cheesecake on the rack above that for an hour at 350. When the hour is up, turn the oven off and open the door but let the cheesecake set in the oven for another 30 minutes. Chill and serve with the extra strawberry puree and fresh strawberries.