Ree’s Blackberry Cheesecake – The Gluten Free Edition

When I saw the photo of this cheesecake over at The Pioneer Woman Cooks, I just knew I’d be converting this recipe to Gluten Free, even though I’d never made a cheesecake before.   Although I wouldn’t say that my results were a total success – only because there are still a few changes I’d make to improve it next time – this was definitely a winner.  Tonight’s dinner guests at our house happily gobbled up their slices, and there were even a couple second helpings being passed around for the fast growing teenage boys in the group!

Rather than list the recipe or take you through the full step-by-step  – because you can just follow Ree’s recipe and step-by-step photos here – I’ll just tell you the changes I made to convert this recipe to be friendly for the Gluten intolerant, and I’ll point out the changes I’d make to the recipe next time to improve the results.

First, for the crust we obviously didn’t use Nilla Wafers as Ree did.  Instead, I used my Gluten Free Graham Crackers

I used enough Grahams to make about 2 cups of crumbs, plus the 1/2 cup of pecans.  However, I think next time I’ll cut back on the melted butter just a bit, and maybe use just 3/4 of a stick.  My crumbs were a bit too moist and I even experienced butter dripping from the bottom of my springform pan into the oven, which I ended up catching with a cookie sheet on the rack below. 

Ree tells you to mix the eggs into the filling and to “beat them senseless”.   But what I found is that my cheesecake rose too high – like a souffle – and then fell.  The eggs should be blended well into the cream cheese/sugar mixture, but it should be done on lower speed so as not to beat too much air into the batter.

Additionally, Ree’s recipe calls for a baking time of 1 hour, 10 minutes.  I think I should have pulled this out of the oven at about an hour instead.  My cheesecake top was way to brown when I pulled it from the oven.   After consulting the cheesecake experts online, I found that you really want to turn off the oven just before the cake looks set in the center.  The edges should be browning, but the center should still appear soft since the cake will continue to cook after you turn off the oven.  Just watch the baking time and turn off the oven when it looks like Ree’s photo of the baked cheesecake. 

(I won’t show you a photo of my baked cheesecake before I topped it, as it may be too traumatic an experience for both of us.) 

When I cooked the Blackberry topping, I found that I needed to add 1 Tbsp of Gluten Free Flour (I used Brown Rice Flour) to the berry mixture so that the liquid would thicken up and become syrupy. 

Really, the saving grace for my cheesecake ended up being that berry topping.  I actually had planned to serve the topping separately in case somebody didn’t like berries, but instead I poured the topping onto the cooled cheesecake and it camoflauged my overcooked cake top very well.  

Once it was topped, I chilled the finished cheesecake a few hours before running a knife around the edge and releasing it from the springform pan just before serving.

Everybody thought the cake looked delicious and I thoroughly tortured our dinner guests by making them wait through a complete photo session before serving up their slices!   They all claimed it was worth the wait, though! 

This entry was posted on Monday, August 9th, 2010 at 4:58 pm and is filed under Desserts, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

One Response to “Ree’s Blackberry Cheesecake – The Gluten Free Edition”

  1. August 16th, 2010 at 3:06 pm

    Joyce says:

    I was one of the guests, and it was great! Thanks!