Another grandma recipe. The original called for baked pie shells, but it can easily be modified to be gluten free by using a nut or gluten-free flour crumble crust. This recipe makes 2 pies.
- Ingredients
2 pkgs cream cheese, or 1 cup cream cheese and 2 cups ricotta
1 can condensed milk, or 1 cup sugar
3 eggs, separated
1/4 cup lemon juice
1/4 tsp salt
pie shell or gluten free crust (below)
3 cup quick oats, gf flour or crumbled gf cookies (I like the gingersnaps)
2/3 cup butter, melted
1 cup finely chopped walnuts or pecans
1 cup packed brown sugar
2 can cherry pie filling
(this uses a shortcode which is kind of invisible in the divi view, don’t delete)
- Directions
CRUST
Preheat oven to 350 degrees; combine all ingredients, mix well. Press onto bottom and sides of ungreased 9 inch springform pan.
Bake in oven for about 18 minutes or til golden brown; let cool.
CHEESECAKE FILLING
Beat cream cheese until fluffy, then add condensed milk and egg yolks and beat until smooth. Stir in lemon juice.
Beat egg whites with salt to soft peaks and fold into first mixture.
Pour into pie shell or crust and bake in 300º oven for 30 minutes or until cake springs back when touched.
Chill and top with cherry pie filling or simmer frozen berries with a bit of water and sugar or honey until it thickens.
- Notes