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cheesecake crisis

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i baked a cheesecake like i normally do but used a gluten free biscuit(cookie) for the base. i was rushed and cooked it shorter then normal but left it too cool in the oven... the crust was way "wetter" when i added the butter.. i normally just chill the crust, ive baked them before first but find the result was the same but with less effort... so i chilled this one and it should of been baked.... anyway,after cooling i realized the bottom is undercooked, for a mess of reasons or my bath leaked into the pan.. (shouldn't of rushed myself) and i had planned on freezing them for a party next week. there's not much i can do at this stage now that i stuck it in the freezer.

so ive read on here other people have frozen them and served them cold (ice cream cake-ish.) is there anything else i could of done, or still could do? i thought maybe even after it freezes a bit scrape off the crust and freeze it seperatly, toast it when its time to eat it and crumble it over the top with the topping???
or just hope its not horrible at time of eating

ugh! when i think im getting good at something i get cocky and mess it up!

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  1. depends what you've made it in - you could possibly make a new base and transfer the filling. you'd probably need something big like a cookie sheet to transfer it, and a pallete knife to lossen it.

    5 Replies
    1. re: Soop

      ooooo i actually think theres an idea here, i refuse to call it quits with my $7 gluten free cookie base, so like you said, cut off the base, then when its time to serve the cake just brown up the crust by itself, cool and flop the cake back on. i think it could work!

      1. re: nooodle

        or instead of flopping it back on, serve it parfait style in glasses... crust chunks, filling, crust chunks, filling, crust crumbs to garnish.

        1. re: Emme

          i like this idea too.

          fwiw, i've heard very mixed reviews on gluten-free bake products. a simple nut crust works and tastes great.

          1. re: hotoynoodle

            The cheesecake-in-a-cup is how I make my occasional lunch snacks for work.

            1. re: hotoynoodle

              this. i usually just do almond meal, a tiny bit of brown sugar, pinch of cinnamon and melted unsalted butter. no one every knows it's gluten-free or that it's not traditional, per se.