There are few things in the world that I enjoy more than the Golden Girls. The Husfriend can attest to (and is befuddled) as to how I can never tire of watching my favorite foursome. They were having senior sex in the city long before there was Sex in the City.
As an homage to my favorite ladies, we’re making cheesecake. Our first foray into cheesecake-making turned out pretty good. We used a gluten free almond tart crust that was decent.
However, the crust wasn’t crusty or graham crackery enough so we gave it another go.
All of the ingredient quantities will yield 20 half pint cheesecake jars.
This recipe was tweaked for a gluten free graham cracker crust.
- 1 2/3 cups gluten free bread crumbs
- 1/3 cup packed brown sugar
- 1 1/3 teaspoons freshly ground cinnamon (it makes a diff)
- ¾ teaspoon baking powder
- 1/3 teaspoon xanthan gum
- 1/3 teaspoon baking soda
- 1/3 teaspoon salt
- 5 ¼ tablespoons butter, cut into pieces
- 2 ¼ tablespoons cold water
- 2 ¼ tablespoons honey
- ¾ teaspoon vanilla
Preheat the oven to 325°.
Whisk together the cold water, honey and vanilla. Set aside.
Combine all the dry ingredients in a mixer.
Then mix in the butter until it’s fully incorporated.
Then add the honey mixture until all is doughy. If the dough is too dry, add a little more cold water, a teaspoon at a time.
Next, press the dough onto the bottom of each jar for the crust. To get the same amount of crust into each jar, I used my 1/4 cup measuring cup as a mold then cut each piece in half.
Bake for about 12 to 15 minutes, until golden brown. Let cool.
I begrudgingly omitted the mascarpone from this recipe for the filling as I already had a gigantic 3-lb brick of cream cheese to use up:
- 3 lbs cream cheese, room temperature
- 2 cups sugar
- 3 teaspoons fresh lemon juice
- 1 ½ teaspoons vanilla extract
- 6 large eggs, room temperature
In a large stand mixer, cream everything together except for the eggs which are to be added one by one at the end until all is combined.
Then pour the filling into each cooled jar, leaving some room for sauce. I did just under ½ cup of filling for each jar.
Place all of the jars on a large heavy duty baking sheet. Place baking sheet in oven then fill the baking sheet to the brim with water. Bake for half an hour.
Transfer the jars to a baking rack.
Time for the salted caramel sauce…
I’ve used this recipe twice now and it has yielded gorgeous lusciousness each time.
- 1 ½ cups of granulated white sugar
- ½ cup of water
- 1 cup of whipping cream
- 1 ½ tablespoons of salted butter
- 1 teaspoon of vanilla extract
- ½ teaspoon sea salt
Combine the sugar and water in a medium saucepan over medium-high heat. Swish and swirl often until it reaches a medium amber color.
Remove from heat, and pour in the cream. Be forewarned – it will scarily bubble.
Give it a whisk, then add in everything else.
Whisk again ’til smooth. Let cool.
Top each cheesecake jar with the caramel sauce and let cool completely before closing with the lid and band.
Refrigerate until time to devour. It was even tastier the next day.
This is the lone ranger that remained. We gave the rest away to our friends.