Ingredients: 2 8-ounce packages (total: 16 ounces) cream cheese, at room temperature 3/4 cup (150 g) granulated sugar (can reduce to 1/2 cup (100 g) for a less-sweet version) 1/8 teaspoon kosher salt 2 tablespoons (18 g) cornstarch (or try arrowroot) 2 eggs (100 g, weighed out of shell) at room temperature And so on.
Instructions:
Step number 1. Preheat your oven to 325°F. Line an 8-inch square baking pan with overhung, crisscrossed pieces of unbleached parchment paper and set it aside.
Step two, Prepare the crust. In a medium-size bowl, place the cookie crumbs and the melted butter, and mix until all of the crumbs are moistened. Place the cookie crumb mixture in the prepared pan and press firmly into an even layer on the bottom of the pan and very slightly up the sides. Set the pan aside.
Step 3, Prepare the filling. In a medium-sized bowl, place the cream cheese and beat with a hand mixer (or the paddle attachment in a stand mixer) until light and fluffy. Add the sugar, salt, cornstarch, eggs and vanilla, beating to combine well after each addition. The mixture should be smooth and pourable. Pour the filling on top of the prepared crust. Place the pan in the center of the oven and bake until just set (about 30 minutes). The filling is set when it does not jiggle more than a tiny bit in the center when the pan is shaken gently back and forth. Remove from the oven and allow to cool in the pan for about 20 minutes before covering the pan with plastic wrap and placing in the freezer until very firm (about 2 hours).
Thanks to: https://glutenfreeonashoestring.com/cheesecake-bites-gluten-free/
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