It's been a while. Welcome back! Know that while I wasn't doing much blogging, I was still baking and cooking and actually remembering to take pictures! A few weekends ago was opening weekend of pheasant season in South Dakota. Don't worry, this isn't pheasant flavored cheesecake, it was just my excuse to make the cheesecake. This particular cheesecake was tested on the Melstad family, and we like our desserts.This particular recipe uses a Rice Crispy crust and Mom's cheesecake recipe.
Cheesecake:
5 8oz. pkg cream cheese
1 1/4 C sugar
5 eggs
2 tsp vanilla
5 Tbsp Domata gluten-free baking mix.
Cream sugar and cream cheese together, then add eggs and vanilla and mix well. Add flour and mix.
Add any toppings you want (I personally like chocolate chips and candy canes) or split the batter in half and add cocoa to the mix (to taste - I did a rich, dark chocolate) and marble or layer it together.
Bake at 400 degrees for 10 minutes. Then turn oven to 300 degrees and bake for 1 hour. Do not remove pan from oven while temperature adjusts.
Top with whatever your tastebuds fancy and enjoy!
