Monday, July 30, 2012

10 Minute Cheesecake – Gluten Free Baby!

Being finished with school for 3 weeks….means…I’m back in the kitchen!

Lucky for me…Lucky for you…Lucky for everyone!

I spent the weekend literally OD’ing on the Olympics but did manage a break on Saturday night to have supper with friends. I was responsible for salad and dessert, so I took a big bowl of veggies on lettuce dressed in THE MOST DELICIOUS DRESSING ever. (Seriously, it has been confirmed)

But I wanted to try something new for dessert. Good idea.

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10 minute Cheesecake Mousse!

It tastes like a cheesecake, with a sweet-tangy filling and a buttery graham cracker crust. The only difference is you don’t bake it and it takes mere minutes to whip up!

OH and I left out the gluten for us…You’re Welcome Winking smileWho needs it!

10 Minute Cheesecake Mousse – gluten free

You’ll need:

One box of Gluten Free graham crackers

1/4 tsp. cinnamon

3 tbsp. butter – melted

2 tbsp. sugar

1 block cream cheese – be careful using store brands, Philadelphia cream cheese is GF

1/3 cup powdered sugar

2 lemons – just the juice

1/2 cup ricotta cheese

1-2 cups fruit of choice – I used a container of blueberries

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Start with the crust. You could use Kinnikinnick GF graham crackers or Schar GF Honeygrams. You could even use a GF gingersnap or chocolate cookies.

I used the Schar Honeygrams because they were what I had on hand.

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In a food processor, process your cookie base until you have crumbs.

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Transfer into a large bowl and stir in 3 tbsp. melted butter, 2 tbsp. sugar, and 1/4 tsp. cinnamon. The cinnamon adds a real depth to the base, but if you use a different cookie than a honey graham – omit the cinnamon.

Stir until evenly coated and then spread half of the cookie/butter base into your serving dish.

NOTE: You could make individual cups like in the picture at the beginning of this post, or you can make one large dish. Whatever you’d like. I actually made both on Saturday.

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So spread half the cookie/butter base evenly. And reserve the other half.

In your food processor, add in one block of cream cheese and 1/3 cup powdered sugar. I find it easier to process if you cut your block of cheese into chunks. Process until smooth. Add in 1/2 cup ricotta cheese and the juice from 2 lemons. Process until smooth. You now have your cheesecake mixture.

Spread half of your cheesecake mixture onto your graham cracker base.

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Spread evenly, working from inside out to keep the graham cracker from mixing in to your cheesecake layer.

Now add a layer of the berries of your choice. I chose blueberries.

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Then add a layer of your second half (the reserve) of graham cracker, covering the fruit.

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Then add your last layer of cheesecake mixture, again spreading from the inside out. And then top with fruit.

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Chilling in the fridge for at least an hour is best, but it tastes delicious right away. The texture right away is more like pudding and if you let it set for an hour or so the texture firms up in to more of a mousse.

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So dang good!

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I think it would be super cute to layer this dessert in small single serving mason jars and serve them at a party!

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Or just eat it straight from the bowl… both work! Smile

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Speaking of work…I’m back at One World Market today! My organization was nice enough to have me back to work during my school break! Parrish and I are so thankful for the opportunity to supplement our single income and I’m excited to see everyone!

Happy Monday!