Join Siobhan Muir in a delightful recipe for gluten-free cheesecake cookies, combining rich flavors and a satisfying texture for everyone to enjoy!
Deliciously Creamy Treats for Gluten-Free Lovers
These delicious cookies offer a delightful and easy way to enjoy a taste of cheesecake, perfect for sharing with friends and family. The recipe combines simple ingredients, such as softened butter, brown sugar, gluten-free baking flour, and goat cheese, to create a unique treat that caters to various dietary preferences. The use of goat cheese adds a distinct flavor, enhancing the traditional cheesecake experience.
The preparation is straightforward: after mixing the base ingredients, the mixture is pressed into a baking dish and baked for a short time. The creamy filling, made from sugar, goat cheese, and a few additional ingredients like lime juice and vanilla, is spread over the crust before being topped with the reserved crumb mixture. The cookies are then baked again until set, resulting in a rich and flavorful dessert that can be cut into squares and chilled for an even better taste.
Delightfully Decadent: Whipping Up Irresistible Gluten-Free Cheesecake Cookies with Siobhan Muir
hey y’all it’s sioban Mir welcome back to cooking with sioban now today I’m doing a recipe that’s actually my recipe you know why because the original recipe had three ingredients Changed by me and I don’t even remember what it was so we’re going to call it Siobhan’s sioban mir’s cheesecake cookies and these are.
Going to be gluten-free because that’s pretty much all I do now although there are certain recipes I don’t but this one will be so what are you going to need you’re going to need five tablespoons of butter softened you’ll need a half or a third of a cup of um packed brown sugar trust me this is a third of a cup we had some interesting things to make the.
Brown sugar do what I want it to do but it’s good to go um and a cup of flour 3/4 of a cup of sugar um this is actually 16 oz we’re going to only we’re going to cut it in half and use half of it but you’re going to need 16 oz or you’re going to need 8 oz of goat cheese um softened and it is you’re.
Going to need one egg which is over here you’re going to need two tablespoons of goat milk which I will get when I’m ready uh 1 tblspoon of lime juice and a half a teaspoon of vanilla this is what you’re going to need so that you have an idea now what do you need to do first well first you need to heat your oven to 350° fhe or 177° cus let that preheat.
The next thing you’re going to do in a medium bowl and you don’t really need to it to be bigger than this this is I consider this a small bowl but you’re really not going to need anything bigger you’re going to combine and blend thoroughly which actually I’m just going to do it with a fork not this but um blend thoroughly the butter brown sugar.
And flour with a fork until it it resembles crumbles because this is going to be your crust on the bottom um and and you’ll sprinkle a little bit on the top so like I said I had fun with my my brown sugar but it it ended up working the way I wanted it to so no worries I know it.
Looks weird it is a third of a cup packed brown sugar but I had to do some manipulation then you add a the softened butter which that’s what you got this for kind of blend that into the sugar sugar a little.
Bit like I said you really don’t need a what they call for a medium Bowl you don’t need it and again you kind of want to blend it together and then you add the flour this is going to be again this is going to be the crust that’s going to go onto the bottom of a 8 by 8X 2 in baking dish sprayed.
Lightly with cooking oil or cooking spray I’ve got it prepared for when I’m ready for it cuz what you end up doing when you mix this together into crumbles is you’re going to use half of this for the crust and half of it for a topping I think I would have started with the the flour first.
But it’ll eventually work and you do want it thoroughly mixed because you don’t want large uh parts of flour one it won’t hold together and to it um it just doesn’t taste right and I did use for those who were wondering I did use one to one gluten-free baking flour by Bob’s.
R it is my go-to flour for gluten-free yummies this is kind of what you want it to look like a little a little bit crumbly kind of all mixed together break up the larger pieces but yeah you kind of want it look like it’s all right now it says put one cup of the mixture aside for the.
Topping so you can take your one cup mix and you can just kind of throw it in here and there you go you got about that for the the topping the rest of this will go into the crust so what I’m going to do is I’m just going to dump this in here make sure you get all of it there will be some that might be because of the.
Softness of the butter it might be stuck to the bottom of the bowl so then with this this is kind of like um press the remaining in so basically spread this out with your fingers it’s okay to spread it out with your fingers totally okay cuz this is going to be your crust but you want to make it evenly distributed otherwise.
Your your cookies are going to come out bald and you don’t want bald cookies that would be bad don’t do bald cookies but you just kind of Pat it or press it into place with your hand make sure it gets into all the corners the butter is going to make it easier for it to.
Um to kind of you know flatten out but you’re going to get a crust like that then what you’re going to do when your oven is ready is bake for 15 minutes at that 350 or 177° C uh temperature let that go all right then while that is baking this is when you get the more of the.
Cheesecake okay so the timer just went off and we have a nice crust here and I will use a couple of towels to show you it just looks like a kind of a a cookie crust not anything exciting but it will be the bottom of your cheesecake cookies so what you need to do now is you need to blend um combine sugar and cream cheese well.
One of the things is even though your cream cheese is soft or your goat cheese since I use goat cheese um you’re going to need to break it up a little bit cuz otherwise it will not it won’t mix thoroughly and then you’ll get large chunks sour cheese in the middle of your cheesecake cookies probably not the greatest so I always cut mine up into.
Smaller chunks and then you’re going to add the sugar which is 3/4 of a cup of sugar and you do need it uh not only is goat cheese a little more sour but um cheese cream cheese in general is kind of on the sour side so you’re going to need the extra sugar all right so blend okay so basically what you’re doing is you’re softening the.
Cheese and you’re trying to combine it with all the with all the uh sugar okay thoroughly beat in egg milk which I use goat milk oh interesting okay so here’s what’s interesting my recipe says 1 tsp lime juice but when I’m reading the recipe directions it says.
Lemon juice I’m going to use the lime juice just to see if it tastes a little Zinger so all right so it says thoroughly beat in egg Mel milk lime juice and vanilla I would suggest doing them one at a time that way you know they’re completely combined not only that but.
When you put the egg in which I’m doing slowly um you want to make sure it’s completely combined throughout the all the things so we will do this it’ll make it a nice golden color because of the egg y but it also make it smoother so now the other things will go in really.
Easy you will need 2 tablespoons of milk one tblspoon of lime juice you don’t have to clean it out it’s going to be just more milk so no worries and a half a teaspoon of vanilla once you do that mix thoroughly um until until.
Smooth um it’s going to be a little liquidy because of all the milk and juice and things like that but you want it to be thick so it should look a little as you can tell a little a little liquidy right but that’s totally normal that’s what it should look like I turned off my oven I.
I shouldn’t have but I I turned off my oven um because I forgot that you’re going to bake this again so we’ll have to wait for it oh we only have a little bit where it’ll find the warm but what you want to do is you want to make sure that everything is combined what we’re going to do is we’re going to pour.
This on top of the crust what you’re going to do is you’re going to take the the still warm crust and you’re going to you’re going to pour this on top of that I know the the end of the bowl is to you but I’ll show you what it looks like when I’m.
Done so what you want to do though is make sure that you’re going to spread it a little bit cuz you want to make sure that it covers all of the crust don’t have to do too much much of it cuz it is liquid you can just if you want it you can tilt it but all right Tada when the oven Heats back up you’re going to bake it for another 25 minutes.
Um and then what you’re going to do is you’re going to let it cool takes about I don’t know 40 minutes to cool and then you stick it in the the fridge for an hour um at least an hour you could do it longer than that not a problem but the the idea is you are kind of making a cheesecake so you do have to bake it and.
You do have to chill it so that it um it comes together oh oh I totally forgot about this so don’t forget your your crust topping whatever anyway what you do after after you you’ve poured it in here you have to add the crust to.
It and you kind of want to you can you can drop it in there but it might distribute better if you sprinkle it with by hand like I’m doing of course you might end up with piles too but you know you’re the idea is to sprinkle it evenly I think this is what makes it the cookie part in that it is it’s got crust on the top and bottom granted this is.
Just sprinkled this is what it should look like going in and then you bake it for 25 minutes at 77° C all right so we’ll see you when it comes out it smells so good okay that’s what it should look like I know it doesn’t look like much it looks kind of like dust in a pan um but it’s bubbling and it smells.
Really good and it’s smells like cheesecake all right so the thing is though you have to let it cool because it is a cheesecake you’re going to end up putting it in the fridge for at least an hour um I’m not going to show you that because it’s just going to be it looks like this only cold and then we.
Will we will add you know a photo of it but it looks like this and then it you end up cutting it kind of in little squares and they should come out fingers crossed they should come out of the pan really easy it all depends on if it if you oiled it enough and it doesn’t stick to the um to the sides of the pan if I cut.
It now it’ll collapse and we don’t want that um because it’s kind of it’s still a little bit gooey but once it chills for at least 60 Minutes you could probably do 2 hours just to be on the safe side but it at least needs to go an hour and then yeah you just cut it up and serve and cut into six.
Squares wow that would be like that’ be those are pretty big so yeah it’s supposed to make at least 16 you could probably cut them smaller and then you could cuz you can use them as a as a little appetizer kind of thing where you you stick them out and there’s all these little.
Cookies not an appetizer but I mean you can use it as a as a little like at a party for a little you know you do cookie parties it’s a good one anyway it smells great oh it comes away from the wall pretty good you should get you’re very nice cheesecake.
Cookie when they totally set they will they will be nice thick cheesecake cookies but cuz they’re a little it’s a little gooey but yeah they’re really good I can already I can already tell it’s really good but hopefully it’ll work out again you’re going to have to at least chill it for.
About an hour and then you’ll be able it won’t be as gooey and then it’ll set and be wonderful but Tada there it is show I’m Yours cheesecake cookies all right thank you so much for joining me definitely ring the bell to find out when new videos are put up um subscribe to the channel like and comment on this video like and comment.
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Her but I don’t mean much Stu stuff sign up for the $1 a month if you want to read my cereal which you can only find on patreon sign up for five bucks a month anyway there’s a tier for everyone you can pick your poison and decide what you like but please do join me all right so that’s it gosh it smells good happy making.
Happy baking happy eating and happy reading bye
