Gluten-Free Polish Cheesecake Tarts: A Mouthwatering Sensation!

Allergens

Dairy (Cream Cheese) - Eggs

Ingredients

• 1 1/2 cups gluten
• free graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 3 packages (8 oz each) cream cheese, softened
• 1 cup granulated sugar
• 1/2 teaspoon pure vanilla extract
• 3 large eggs
• 1/4 cup sour cream
• 1/2 cup fresh raspberries, for garnish
• 1 tablespoon lemon zest, for garnish

Instructions

1. Preheat oven to 350°F (175°C). In a medium bowl, combine the gluten free graham cracker crumbs and melted butter. Mix until well combined. Press the mixture into the bottom of six 4 inch tart pans with removable bottoms, forming an even layer. In a large bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Add the eggs one at a time to the cream cheese mixture, mixing well after each addition. Stir in the sour cream until fully combined. Pour the cheesecake filling over the crust in each tart pan. Bake for 20 25 minutes or until the filling is set and slightly golden around the edges. Remove from the oven and let cool completely at room temperature. Carefully remove the outer ring of the tart pans and place tarts on a serving plate. Garnish with fresh raspberries and lemon zest before serving.

Chef’s Insight

For a tangier flavor, add an extra splash of lemon juice to the cheesecake mixture.

Notes

For a smoother texture, allow the cream cheese to come to room temperature before mixing.