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Categories:Viewed: 51 - Published at: 2 years ago
Ingredients
- 1 34 cups gluten-free ginger snaps (finely crushed, Gluten-Free)
- 14 cup walnuts (finely chopped)
- 12 cup butter (melted)
- 24 ounces cream cheese (softened)
- 1 cup sugar
- 2 tablespoons gluten-free flour (all-purpose)
- 1 teaspoon vanilla extract
- 12 teaspoon lemon peel
- 2 eggs
- 1 egg yolk
- 14 cup milk
Method
- The Crust: Combine crushed cookies, and nuts.
- Stir in melted butter.
- Reserve 1/4 cup of the crumb mixture for topping, if desired.
- Press remaining onto bottom and about 2 inches up the sides of a 9" spring form pan.
- The Cake: In a mixer bowl combine cream cheese, sugar, flour, vanilla, and lemon peel.
- Beat with electric mixer till fluffy.
- Add eggs and yolk all at once, beating on low speed just till combined.
- Stir in milk.
- Pour into crust-lined pan.
- Sprinkle with reserved crumbs, if any.
- Place on a shallow baking pan in oven.
- Bake in a 375F oven for 35 - 40 minutes, till center appears nearly set when shaken.
- Cool 15 minutes.
- Loosen crust from sides of pan with a butter knife.
- Cool for 30 minutes more; remove sides of pan Cool completely.
- Chill at least 4 hours.
