I don’t know what it is, but for some reason every day seems like a good day for cheesecake to me. It really is one of my oldest food memories, and I’ve held onto the stories my Dad would tell about being the only kid who liked cheesecake, and for that reason getting more than his fair share of it on his birthday. I was that same kid.
This particular recipe is different from those I’ve shared in the past for a few reasons. First, this cake has an exceptionally smooth and creamy consistency in the finished bake. The very low oven temperature and extended baking time (mine baked for about 3 hours) ensures that the egg proteins in the batter have all the time in the world to denature (uncurl) and coagulate in a smooth, even network. This is food tech speak for super-smooth.
Secondly, in the past I’ve shared my go-to NY style cheesecake recipe, which calls for a small amount of all-purpose flour in the batter. As some of the guests of the shower were gluten intolerant, I instead made this batter gluten-free. To replace the protein strength that the flour lends, I added just a bit more egg. When paired with a crust made from GF graham cracker (or cookie substitute) this makes a fully gluten banished dessert!
Cheers – Chef Scott