Tuesday, September 16, 2014

Holy Cheesecake, Batman!


I have no explanation for that comic book title other than I wanted to grab your attention.
We are more than half way to our goal of 30 days gluten-free so I felt like celebrating.  Tonight for dessert, I made cheesecake.  I know cheesecake.  I made 9 cheesecakes for my wedding.  I am fairly confident in my cheesecake baking skills.  So I simply took my go-to recipe, stripped it of gluten ingredients and substituted with gluten-free alternatives.  Go ahead, try it!  I dare you!  You won’t be disappointed. 



Gluten-free Cheesecake

Filling
1 (8oz) pkg soft cream cheese
1/3 cup granulated sugar  (I’ll try coconut sugar next time)
1 egg
1 tbsp coconut flour
1 tsp vanilla

Crust
3/4 cup almond meal
4 tbsp butter
2 tbsp powdered sugar


To make the crust, stir together the almond meal and the powdered sugar.  Mix in the melted butter.  Press into the bottom and ½ inch up the sides of the small spring form pan.  Bake at 350 for 5 min. 

Heat oven to 425.  In a medium sized bowl combine the cream cheese, granulated sugar, egg, coconut flour and vanilla.  Using and electric hand mixer, blend until smooth.  Spoon the mixture on to the crust and smooth the top with a rubber spatula.  Bake at 425 for 5 minutes, then lower the oven temp to 250 and bake for 25 minutes.  Cool at room temperature for 15 minutes and run a rubber spatula along the sides, then remove the rim.  Top with fresh mango, berries, peaches or any seasonal fruit. 

(I use a  half-sized spring form pan 5-6 inches in diameter. You can double the recipe and the cook times and bake in a full sized 9-inch spring form pan for a full sized cheesecake).


Man cannot live on cheesecake alone.  So here is the record of what we ate the rest of the day.

Day 16
Breakfast: Overnight oats with blueberries
Lunch: Leftover stuffed potatoes with broccoli, cottage cheese and mango
Dinner:  Grilled eggplant with tomatoes, green olives and basil, spring greens and burrata



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