Gluten-Free Lemon Cheesecake
Gluten-Free Lemon Cheesecake
Ingredients
- ¾ cup (90 g) gluten-free graham-style cracker crumbs
- 2 tbsp unsalted butter, melted
- 1 tbsp sugar
- 1/8 tsp salt
- 1 block (250 g) cream cheese, softened
- ½ cup (105 g) sugar
- ¼ cup (60 ml) lemon juice
- 2 egg yolks
- 1 egg
- 2 gluten-free graham-style cracker, crushed
- 6 small crunchy meringues, homemade or store-bought
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter the sides of a 6-inch (15 cm) springform pan with removable bottom. Line the bottom with parchment paper.
- In a bowl, combine the crumbs, butter, sugar and salt. Lightly press into the bottom of the prepared pan. Bake for 10 minutes. Let cool.
- Tightly wrap the base and around the outside of the pan with a double layer of foil, letting it extend upward above the rim of the pan. Reduce the oven temperature to 325°F (165°C).
Gluten-Free Lemon Cheesecake