Sometimes the best things in life really are (gluten) free. Whether you’re baking for one, two or a dozen, this cheesecake will satisfy all of your guilty pleasures.
1 box gluten-free cookie dough mix
½ cup mini chocolate chips
Three 8-oz. boxes cream cheese
1 ¼ cup white sugar
½ teaspoon vanilla extract
¼ teaspoon vanilla beans
½ cup strawberry jam
2 tablespoons water
½ cup chocolate chips
2 tablespoons butter
1 dozen strawberries, sliced in half vertically
1. Preheat the oven to 325°F. Grease a spring form pan with butter or cooking spray and set aside.
2. In a mixing bowl, prepare the cookie dough according to the directions on the box. Add in mini chocolate chips to make the cheesecake crust extra delectable.
3. Once the cookie dough is prepared, press it into the bottom of the spring form pan (use a Ziploc bag or glove to prevent the dough from sticking to your fingers). The crust should cover the bottom of the pan and go up about one inch on all sides.
4. In a clean mixing bowl, combine softened cream cheese, sugar, vanilla and vanilla beans. Beat with an electric mixer for about 30 seconds, then add the eggs, one at a time, mixing until the ingredients are well combined. Make sure not to over-beat the mixture.
5. Pour the cream cheese filling on top of the crust in the spring form pan. Bake in the oven for about one hour, until the cream cheese filling is a light golden brown across the top. Check on it frequently to make sure it doesn’t overcook.
6. Once the cheesecake is cooked, allow it to sit in the oven with the oven off and the door cracked open for about 20 minutes before taking it out. This will allow it to slowly cool.
7. Once you’ve removed the cheesecake from the oven, use a knife to loosen the cake from the edges of the pan, and then remove the outer edge of the spring form pan.
8. Wrap in plastic wrap and refrigerate for an hour, or overnight before serving.
1. Combine the strawberry jam and water in a small pot over low heat. Stir constantly so that it becomes smooth and syrupy without letting the mixture boil. Turn off the heat and set aside.
2. In a microwaveable cup, combine the chocolate chips and butter. Microwave for 30 seconds, stir, then microwave for another 15 seconds.
3. Place the strawberry jam and chocolate sauce in separate zip lock bags and cut a small hole at the corner of the bag for drizzling.
4. Drizzle the strawberry and chocolate sauces over each slice of cheesecake and top with half a strawberry.