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Gluten Free Cheesecake

March 28, 2010

Growing up, birthdays were always celebrated with my mom’s amazing yellow cake with mocha frosting. After I discovered, I could no longer eat gluten, I tried to replicate her cake, a la gluten free. Much to my family’s dismay, this was not a recipe that liked being converted. Frustrated at first, I realized that this could allow me the freedom to branch out and try new cakes to celebrate birthdays. This past weekend, Mark and I had the family over for my Dad’s birthday. Dad has always loved cheesecake and as we approach Passover, I felt nostalgic for a giant piece of cheesecake. Also being pressed for time with work and school, a cake without frosting seemed liked a good plan. Everyone loved the cheesecake and as a bonus, we had leftovers for study breaks for a few nights after. (Note-I don’t recommend this recipe if you don’t own a mixer.)

Recently, my friend Rich, also a food geek, turned me on to America’s Test Kitchen. A fabulous resource filled with cooking videos. I was watching their episode on chocolate bundt cakes, only to learn that I have been adding eggs to recipes all wrong for years. The key to this cheesecake recipe is to add the eggs one at a time.

Ace’s Louiseville Cheesecake (Gluten Free)

Crust

1/2 cup sifted white rice flour

1/2 cup sifted glutenous rice flour (found at Asian markets – no gluten, it’s made from sticky rice)

1/4 cup sugar

1 teaspoon grated lemon peel

1/2 cup butter

1 slightly beaten egg yolk

1/4 tsp vanilla

Otherwise, combine flours, sugar and lemon peel. Cut in the butter till crumbly. Add egg yolk and vanilla. Mix well. Pat 1/3 dough on bottom of 9 in spring-form pan. Bake at 400 degrees for 8 min. Cool. Butter sides and attach to pan bottom. Pat on remaining dough up sides 1 3/4 inces.

If you want to give your cake a twist, ditch the crust recipe and use different cookies for the base. Success have included; yellow or chocolate macaroons, chocolate chip cookies, K-tooo’s, processed through a food processor and pressed into the bottom and sides of a spring-form pan as noted above.

Filling

40 oz cream cheese

1/4 tsp vanilla

3/4 tsp grated lemon peel

1 3/4 cups sugar

3 Tbl rice flour

1/4 tsp salt

5 eggs (1 cup)

2 egg yolks

1/4 cup whipping cream

2 cups chocolate chips (optional)

Soften cream cheese for 1 1/2 hours. Beat till creamy. Add vanilla and lemon peel. Blend sugar, flour, and salt into cheese. Add eggs and egg yolks (ONE AT A TIME) beating after each just to blend. Stir in the cream. Add optional chocolate chips. Turn mixture into the pan. Bake at 450 for 12 min, then reduce the heat to 300. Bake for 55 min or until a knife inserted off center comes out clean. Remove from oven and cool for 1/2 hour. Loosen sides with a spatula. Cool 1/2 hour more and remove sides. Cool 2 hours more. Can be made 1 day in advance. Top with berries, chocolate or strawberry glaze.

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One Comment leave one →
  1. Mark Graveline permalink
    March 31, 2010 8:57 am

    So good!

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