cheesecake muffins, still puffed from the oven, made with gluten free crusts
Makes: 6 large muffin sized cheesecake
Prep Time: 10 minutes
Total Time: 4 hours, includes baking and chilling times.
1/3 cup gluten free almond flour
1/3 cup gluten free coconut flour
3 Tablespoons sugar in the raw (demerara sugar)
3 Tablespoons unsalted butter, melted
1/4 teaspoon salt
2 packages (8 ounce size) cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
2 eggs, at room temperature
1 teaspoon fresh lemon zest
1. Preheat Oven: Position oven rack to center position. Preheat oven to 325 degrees.
2. Prep Tins: Line a 6 muffin tin with paper liners and set aside.
3 Make Crusts: In a medium size mixing bowl, stir together the almond flour, coconut flour, sugar, melted butter and salt until moistened and well combined. Divide mixture evenly among paper lined muffin cups. Using a small juice glass, tamp down the crusts until packed down and no longer crumbly.
4. Mix Filling: In the bowl of an electric mixer, beat together the softened cream cheese, sugar, vanilla and almond extracts, scraping down sides as needed, until combined. With mixer running, add one egg and continue mixing until well combined. Repeat with remaining egg. Add lemon zest, scrape down sides of bowl, and stop mixer. Let rest 2 minutes.
5. Fill Muffin Cups: Pour batter into prepared paper lined muffin tins, dividing evenly.
6. Bake Cheesecakes: Bake 25 – 30 minutes, until centers are puffed up, possibly with cracks, but not quite set.
7. Cool Cheesecakes: Transfer muffin tin to a wire rack and cool completely. Transfer muffin tin to refrigerator and refrigerate completely, about 3 hours.
8. Serve & Enjoy: Gently remove cheesecakes from muffin tin and serve cold. Enjoy!
