Gluten Free Recipe

Gluten Free Recipe Column

by Mrs. Elaine Bodenheimer

GlutenFree@BaltimoreJewishHome.com

For questions or comments about Gluten Free Baking please email GlutenFree@BaltimoreJewishHome.com

creamy cheesecake

What You Will Need: Preparation Crust: 2 cups gluten-free cookie crumbs 5 Tbl. melted butter or margarine 4 Tbl. sugar 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. Cake: 3. Beat egg whites until stiff but not dry. Set 2 ¼ pkg. of cream cheese (8 aside. Put all the other ingredients into oz. each) blender and blend until smooth. If the 4 ½ Tbl. potato starch ingredients are too much for one batch, do it 1 cup + 2 Tbl. sugar in 2 batches, and transfer to large mixing 1 tsp. lemon juice bowl. By hand, add beaten whites to cheese 1 ½ tsp. vanilla mixture and mix until incorporated. 3 cups milk 4. Place the entire mixture into cooled pie 3 eggs- separated 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!