Some things are definitely worth the trouble of making gluten-free and sugar-free. These graham crackers are one of them. For so long, I’ve wanted to make cheesecake with a real graham cracker crust. Not that crustless cheesecakes don’t have their benefits – they do. But I love the textural contrast of the soft, creamy cheesecake and the crunchy, sweet graham cracker crust.
Of course, to make the crust one must have sugar-free, gluten-free graham crackers. I finally made them. I don’t know why I waited so long. Store-bought graham crackers can’t even begin to compete with the homemade version – which is fresh, crispy, and light.
This dough rolls out easily, though you do need to treat it like a gluten-free dough. For extra help, read my pie crust post here.
So, expect to see cheesecake here – crust and all – very soon.
Update 10/21/09 – This is linked to Kitchen Stewardship’s Superfood Carnival – Unprocessed Foods Edition.
What have you been longing to make but just haven’t made the time?