Total time: 3-4 hours.
When tasked with creating a gluten free dessert, I immediately turned to the Celiac Teen for assistance and inspiration. What I found was this yummo looking Lemon Cheesecake Brownie Pie she calls the “indecision dessert”. I altered it to meet what I had in stock.
1 pre-baked gluten free pie crust
1/2 c almonds, ground to just over 1/4 cup
Cheesecake Layer (see below)
Brownie Layer (see below)
8 oz cream cheese (one block), softened
1/2 c sugar
1/2 c gluten free sour cream (read the label, check the websites)
1 tsp gluten free vanilla extract (read the label, check the websites)
Completely combine or blend all of the cheesecake layer ingredients. Cover and chill for 1-4 hours.
3/4 c semi-sweet chocolate
6 T butter
1/2 c rice flour
1 T gluten free potato flour
1/2 c sugar
2 eggs, beaten
In a small microwave safe bowl, combine and heat butter and chocolate for 30 seconds. Stir well. Heat again for 30 seconds, stir well, and set aside.
In a large bowl, combine eggs and sugar. Mix, blend, or whisk it up until the sugar is completely incorporated and the egg mix appears “airy”. Add chocolate mix to the egg mixture, stir completely. Add flours and mix well.
Spread cheesecake layer over the bottom of the pie crust. Sprinkle ground almonds over the top of the cheesecake layer as evenly as possible. Spread brownie mix over the top of the almonds.
Bake 40-45 minutes or until a toothpick inserted through just the brownie layer comes back clean.
Want step by step instructions? Click the link to Lauren’s website above.
The sideview picture of the slice is a bit misleading. If you don’t spread your brownie out evenly, you get these great big hills and valleys in the final product. The other side of the slice was almost oppositely striped, with the cheesecake appearing thick and the brownie appearing thin.
If you didn’t know any better, you’d have no idea this was gluten free. The crust is amazing, and I might just replace my regular graham cracker crust with this one; it’s perfect for cheesecake.