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.
2pkgs cream cheese, or 1 cup cream cheese and 2 cups ricotta
1can condensed milk, or 1 cup sugar
3eggs, separated
¼cup lemon juice
¼tspsalt
pie shell or gluten free crust (below)
Gluten-free crust
3cupsquick oats, gf flour or crumbled gf cookies (I like the gingersnaps)
⅔cupbutter, melted
1cupfinely chopped walnuts or pecans
1cuppacked brown sugar
Topping
2can cherry pie filling
Crust
1
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
2
Beat cream cheese until fluffy, then add condensed milk and egg yolks and beat until smooth. Stir in lemon juice.
3
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.
4
Chill and top with cherry pie filling or simmer frozen berries with a bit of water and sugar or honey until it thickens.
2pkgs cream cheese, or 1 cup cream cheese and 2 cups ricotta
1can condensed milk, or 1 cup sugar
3eggs, separated
¼cup lemon juice
¼tspsalt
pie shell or gluten free crust (below)
Gluten-free crust
3cupsquick oats, gf flour or crumbled gf cookies (I like the gingersnaps)
⅔cupbutter, melted
1cupfinely chopped walnuts or pecans
1cuppacked brown sugar
Topping
2can cherry pie filling
Directions
Crust
1
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
2
Beat cream cheese until fluffy, then add condensed milk and egg yolks and beat until smooth. Stir in lemon juice.
3
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.
4
Chill and top with cherry pie filling or simmer frozen berries with a bit of water and sugar or honey until it thickens.
