![]() Whether you celebrate Passover or are just looking for a gluten-free crust alternative, this macaroon crust cheesecake is sure to be a hit! More Passover and Gluten-Free Desserts: Coconut (or chocolate coconut!) macaroon crust. But an overnight chill will really help the cheesecake set and give you that perfectly cool, creamy texture! I know, I know – you want to dig in right away. (See the above tip about greasing the pan – we want to make sure the cheesecake doesn’t stick to the sides!) Once you remove the cheesecake from the oven (after cooling in the oven), run a knife along the outer edge of the cheesecake.Turn off the oven, leave the door open partway, and allow the cheesecake to cool for a bit. Turn off the oven when the temperature of the center of the cheesecake reaches 150 ☏ - no need to jiggle and shake and hope it’s done. Use an instant-read thermometer to determine when the cheesecake is done.If the cheesecake sticks to the sides, cracks will form in the center as it shrinks. A cheesecake shrinks as it cools, so you want it to pull away from the edges and shrink inwards. If the crust stops halfway up the pan, grease the sides above the crust. Overbeating the batter adds too much air, which can cause the cheesecake to puff up while baking and then sink while cooling. Those room-temperature ingredients are important because you want to avoid excess overmixing.Cold cheesecake is harder to mix smoothly, which often leads to overmixing. Tips and Tricks for the Best Gluten-Free Macaroon Crust Cheesecake Four is better! We want a leakproof seal so no water gets in and makes the crust all soggy! The springform pan itself won’t actually sit IN the water (rather, the heat conducts through the two pans), which means no need to worry about leaks.ĭon’t have a 10″ cake pan to hold the springform pan? Then just wrap the springform pan in more layers of foil than you think you need. Here’s the best advice I can give you for this cheesecake: place the springform pan inside a slightly larger pan, and place this in the water bath. By maintaining an even temperature around the outside of the pan, the cheesecake will cook evenly, instead of the outside cooking faster than the inside. Baking in water bath guarantees that the cheesecake itself will not be subjected to temperatures higher than boiling point, 212 ☏, no matter how hot the oven gets, because the water will turn to steam and evaporate when it exceeds this temperature. So how exactly does baking a cheesecake in a water bath work? It’s time for my favorite subject… kitchen chemistry! Kitchen Chemistryīecause cheesecake contains so much dairy, it will curdle and turn grainy when it’s cooked too quickly. ![]() After all, we’re not covering the top with chocolate or whipped cream so we can show off the marble swirl, so we want it to be pretty, right? Plus, water bath cheesecakes tend to come out far creamier because there’s no risk of drying out while baking. For this one, I use a water bath to prevent the top from cracking. There are lots of methods out there for baking cheesecakes. This beautifully swirled cheesecake can feed a crowd! It’s always a big hit, and because it’s so rich and decadent, a little goes a long way. ![]() Gluten-free desserts are often great for this – and cheesecake is a great example! But what about that pesky crust? Often made of graham crackers or other crushed cookies, classic cheesecake options are generally not gluten-free or Passover-friendly.īuuuut… you know where we’re going with this, right? Using our homemade coconut macaroons from last week, we can make a macaron crust cheesecake! Perfect for Passover or a year-round gluten-free dessert! Instead of converting something like cake to a Passover-friendly option (that never tastes as good as the original), how about sticking with desserts that are naturally Passover-friendly and totally delicious? Passover desserts are traditionally challenging, and the end result is often bland, dense, and incredibly dry. And while these are totally delicious to eat on their own, this week I’m here to share a recipe using those coconut macaroons. Last week, I shared a recipe for homemade chocolate dipped coconut macaroons, a classic Passover staple. ![]()
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