I Tested This Recipe for Accuracy, Twice

This recipe for gluten free mini apple cheescakes taught me a lesson in humility. True story. So, truth be told I made this recipe TWICE. I started out creating this recipe like all my others. I sat at my computer, looking at similar recipes. Baking is more science than art. You can’t do “a pinch of this, a dash of that.” Ratios need to be followed. So I settled on a basic cheesecake recipe, used by many others.

And then I doubled it. Big mistake.

See, I failed to realize how much these gluten free mini apple cheesecakes RISE when you bake them. Like, rise over the muffin wells where you have the crust. I may or may not have chosen a few choice words while venting to a friend. In truth, the cheesecake shrunk back as it cooled. Totally salvageable. However, I would feel awful to cause you that panic. So back to the store I went. Bought more cream cheese and resolved to listen to the experts. Pride in check.

Chebe Grain Free Cinnamon Roll Mix

Lucky for me, I possessed a second box of Chebe Cinnamon Roll mix. The filling and topping for these gluten free mini apple cheesecakes are naturally gluten free. Luckily, Chebe mixes are naturally gluten free as well. Made with tapioca starch, Chebe has been gluten free and grain free since it started.

Chebe Cinnamon Roll mix is sometimes elusive to find. Therefore, I suggest if you find it at a store or expo, stock up. (Also find them on Amazon through my affiliate link!)  While it makes great grain-free cinnamon rolls, you can use it for so many other things. Turnovers, toaster pastries, and these gluten free mini apple cheesecakes. (Please note! – The crust I made for these mini cheesecakes is NOT identical to the preparation directions on the back of the box!)

My One Kitchen Tool That Makes This Recipe Easier

I own a “secret weapon” that makes forming crusts in a tin a BREEZE. Well, not so secret if you read about it in my grain free beef and black bean enchilada cups recipe. If you don’t own a tortilla press, you need to get one. It allows you to press the dough out into a uniform thickness, not to mention a round shape that easily fits inside a muffin well. I lined the tortilla press with sran wrap when I made the dough for these gluten free mini apple cheesecakes. This makes it easier to transfer the dough.

How to Make the Cooked Apple Topping

So truth be told, I still “improvised” a bit on the cheesecake filling, compared to others. I increased it by half. These gluten free mini apple cheesecakes don’t have a thick graham cracker crumb crust on the bottom. Therefore, we need a bit more batter to have it bake to the top. Luckily, no rising over the pan this time! It does still crack in the center as it bakes. However, you will cover all that up with a dollop of sweet, cinnamon – laced cooked apples. This topping, my friends, makes all the difference.

I mean, fell free to leave the apples off if you want just plain cheesecake. Your call. However, trust me when I say that the cooked apples knock this out of the park. Now, my husband will tell you that there is such a thing as “too much apple topping.” (Then again, he also thinks potato salad is disgusting. So consider the source.) These gluten free mini apple cheesecakes have just a touch of apple topping. Just enough to invoke thoughts of crisp fall evenings and warm apple pie. (Speaking of apple pie, this topping is what I put on my Gluten Free Apple Pie Buttermilk Pancakes. Whose ready for brinner?!

(A quick note about the apple topping. It does use one teaspoon of cornstarch. If you need a 100% grain free recipes, please consider using arrowroot starch instead. It cooks clear and will not discolor your topping.)

So, make these gluten free mini apple cheesecakes for your next gathering. Or make them for yourself, too. #NoJudgment Should you decide to share, be prepared for compliments. And don’t worry about humility. Accept that praise. You earned it!

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Gluten Free Mini Apple Cheesecakes

Ingredients

For the Crust

• 1 pkg Chebe Cinnamon Roll Mix
• 2 tbsp oil
• 1 egg
• 4 tbsp cold butter cut into chunks
• 4 tbsp ice cold water

For the cheesecake

• 1/3 c sugar
• 8 oz cream cheese softened
• 4 oz Marscapone cheese softened
• 1 egg room temperature
• 1 1/2 tsp vanilla

For the apple topping

• 1 tsp lemon juice
• 2 apples cored, peeled and cubed
• 1 /2 tbsp butter
• 4 tbsp brown sugar
• 1/2 tsp cinnamon
• pinch of cloves
• 1 tsp cornstarch
• 4 tbsp water

Instructions

• Prepare the crust. Add the Chebe Cinnamon Roll mix to a food processor, along with the oil and egg. Use a fork to quickly mix them together. (This prevents loose powder from flying all over the processor!) 
• To that, add the cold butter. Pulse until a dry sand texture develops. This should take 6-7 pulses. 
• Slowly add the ice cold water to the processor, one tablespoon at a time. Process until a ball of dough forms. 
• Separate the ball of dough into 12 portions. I use a scale when i do this, and it roughly comes out to 30 grams per portion. Press the dough into the wells of a muffin tin. I find a tortilla press helpful to uniformly flatten the dough. 
• Once the dough is pressed into all the wells, stick in the freezer to chill. (At least ten minutes. This helps to prevent the crust from shrinking while baking.)  
• Preheat the oven to 350. 
• Using a handmixer or KitchenAid stand mixer, cream the cream and marscapone cheese together with the sugar. (If you don’t have marscapone cheese, you can simply use more cream cheese.) To that, mix in the egg and vanilla. 
• Once blended, remove the crusts from freezer and fill the crusts. I used a one ounce pampered chef to fill mine. Each crust received a large heaping scoop of batter. 
• Bake cheesecakes at 350 degrees for 15 minutes. Then drop temperature to 325 for another 15 minutes. (This is to help the batter from cracking.) 
• Once baked, remove from oven and cool on the counter for 30-45 minutes. Further chill in the refrigerator for 2 hours. 
• 30 minutes to an hour prior to serving, prepare the apple filling. Remove cheesecakes from fridge to allow crust to come to room temperature. 
• In a medium bowl, place a teaspoon of lemon juice, to prevent the apple pieces from browning. Core, peel and cube apples, and place in bowl. Toss gently to coat all apple pieces. 
• In a medium pot, melt butter. 
• To the apples, add the brown sugar, cinnamon, and cloves. Transfer apples to pot with melted butter and cook, covered, for 10 minutes. 
• Meanwhile, combine cornstarch and water in a small dish. 
• After apples have cooked to desired tenderness, add cornstarch and water mixture to apples. Cook until it just starts to thicken. (If you need to eat a grain free diet, you can skip this step. There will simply be less “sauce” with the apples.) 
• Top mini cheesecakes with apple filling and serve. 

More Gluten Free Cheesecake Recipes

Want a “just one, for me” cheesecake recipes? You’ll want this recipe on my site for a single serve gluten-free cheesecake. Looking for a regular sized, no bake cheesecake recipe? This Easy No Bake Cheesecake Recipe from What the Fork is what you need! Staying away from dairy and eggs? My friend Nicole from Allergylicious has your back with her vegan Mixed Berry Cheesecake. Looking for even more cheesecake inspiration? Check out this round up of gluten free cheesecakes from Eat At Our Table!

**This post has been sponsored by Chebe. All thoughts and opinions are my own. I have proudly worked with owner Richard Reed and his staff for years. I am honored to call them friends and colleagues, and suggested their products long before our partnership. This page contains affiliate links. **

The post Gluten Free Mini Apple Cheesecakes appeared first on MI Gluten Free Gal.

What Is Masa Harina? How is it different than cornmeal?

Masa Harina is often called corn flour, not to be confused with what those in the UK call corn flour, which is actually corn starch. Masa Harina is dough made from fresh corn, that has been dried. For a more thorough explanation, see the article What is Masa Harina on the Mexican Please website.

Is Maseca Masa Harina Gluten Free?

When I first wrote this post in 2014, Maseca masa harina was certified gluten-free through GFCO. However, Maseca no longer participates in this seal program. I emailed the company, asking about their testing procedures. The Quality Director called me personally to describe their manufacturing processes. All Maseca products are ground and packaged in a facility where no other grains are processed.

They train their farmers on how to keep all of their crops separate. In addition, Maseca tests grains coming into the facility prior to grinding, as well as testing finished products weekly. They also yearly send samples of their products to a lab in Nebraska for independent testing. While it may no longer bear the GFCO logo, I feel safe eating it and sharing it with others.

What Can I Make with Maseca Masa Harina?

The first actual “Mexican” food we made were Huaraches. We had spent the day with my parents at Eastern Market in Detroit, and came back tired and hungry. My husband found this recipe on the Maseca website and got to work. Dinner turned out great and we were all well fed.

What are huaraches? Something between a tostada and a taco. Huaraches are served open face, like a tostada. However the flatbread is grilled instead of fried. Huaraches are thicker than a tortilla. They are shaped like an oval, or the bottom of a sandal, which is where they get their name.

The Best Gluten Free Corn Tortillas

Last, but definitely not least, we made homemade Tortillas. The tortilla recipe is right on the bag, which is super handy. (You may also want to check out this Homemade Corn Tortilla recipe from Gimme Some Oven.)  The first time I tried to make them, I rolled out the dough with a roller. It was  a little tricky and definitely not thin or perfectly round like a regular tortilla.

The Search for a Tortilla Press

We stopped at Mexico at the Market, which is located inside the Flint Farmer’s Market. As I was buying some vanilla, I asked the owner where I could buy a tortilla press. He said, ‘You mean like the ones up here on my shelf? That I have for sale?” Score! $20 bucks later I already had visions of tortillas in my head.

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Gluten Free Corn Tortillas

Equipment

• Maseca, Corn Masa Flour, 4.4 lb (2 kg)
• Victoria Cast Iron Tortilla Press, 8 Inches
• Nordic Ware Microwave Tortilla and Pancake Warmer, 10-Inch

Ingredients

• 2 cups Maseca Masa Harina
• 1 tsp salt
• 1 tbsp oil
• 1 1/2 cups water

Instructions

• Combine ingredients into a large bowl. Mix / knead for 2 minutes until dough forms into a ball.
• Allow dough to rest for 20-30 minutes so the masa can thoroughly absorb the moisture from the water and the oil.
• After the dough has rested, divide dough into one ounce portions. (This should be between 18-20 small balls of dough.)
• Place a square of wax paper or plastic wrap on the bottom of the tortilla press. Place the one ounce dough ball on top of the wax paper,in the center of the tortilla press. Then top with another piece of wax paper / plastic wrap. Finally press the dough until a tortilla forms.
• Cook the tortilla on a preheated griddle, one minute per side.
• Transfer to a container to keep warm until you are ready to serve.

What Else Can I Make with Maseca Masa Harina?

Want more ways to use Maseca? Check out my recipe for pupusas or my baked chicken empanadas. Other recipe suggestions include

• Mexican Atole (hot cinnamon beverage) by Isabel Eats
• Tamales from Dash of Color and Spice
• Masa Harina Orange Sugar Cookies from King Arthur
• Masa Harina Brownies by Masienda
• Masa Harina Thumbprints with Cajeta by Better Homes & Garden
• Masa Harina Pancakes from Hola Jalapeno

**This post contains affiliate links. Purchases made through those links help support this blog with no extra expense to you. Thank you for your continued support!**

Originally Pubilshed June 2014

The post Cooking with Gluten Free Maseca Masa Harina appeared first on MI Gluten Free Gal.