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Gluten Free Recipe Column by Mrs. Elaine Bodenheimer
THE BALTIMORE JEWISH HOME
MAY 20, 2021
GlutenFree@BaltimoreJewishHome.com
For questions or comments about Gluten Free Baking please email GlutenFree@BaltimoreJewishHome.com
creamy cheesecake
B A LT I M O R E J E W I S H H O M E . C O M
What You Will Need: Crust: 2 cups gluten-free cookie crumbs 5 Tbl. melted butter or margarine 4 Tbl. sugar Cake: 2 ¼ pkg. of cream cheese (8 oz. each) 4 ½ Tbl. potato starch 1 cup + 2 Tbl. sugar 1 tsp. lemon juice 1 ½ tsp. vanilla 3 cups milk 3 eggs- separated
Preparation 1. Pre-heat oven to 325 degrees. 2. Spray bottom and side of 9 inch spring-form pan. Cut parchment paper to fit into bottom. In a small bowl, mix crumbs, margarine, and sugar together and pat mixture into pan, going up the sides about 1 inch. Bake 12 minutes. Cool. 3. Beat egg whites until stiff but not dry. Set aside. Put all the other ingredients into blender and blend until smooth. If the ingredients are too much for one batch, do it in 2 batches, and transfer to large mixing bowl. By hand, add beaten whites to cheese mixture and mix until incorporated. 4. Place the entire mixture into cooled pie crust. Bake at 325 degrees for 1 hour. When baked, carefully run sharp knife around perimeter of cake. Cool in oven for 25 minutes with the door slightly ajar. (This prevents the cake from cracking.) When cold, top with gluten-free cherry pie filling. For a non-dairy version, substitute Tofutti cream cheese and rice milk for regular cream cheese and milk. Enjoy!
