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Alley's Gluten Free Crustless Cheesecake

Posted Jul 21 2009 11:14pm
Alley is the first person that I knew with celiac disease. I remember thinking how difficult it must be to live your life without bread, but how easy she made it seem while toting her own drink at keg parties. When I was diagnosed with a gluten intolerance, I immediately turned to Alley for some of her secrets. This cheesecake is sure to please, since Alley only passes on the best tried and true gluten free recipes! Alley says:

Having lived with Celiac's Disease for nearly 8-years, I have learned to be accommodating when cooking. If a recipe calls for flour, I will substitute gluten-free alternatives. If a sauce or topping calls for thickener, I understand that I might just not be able to have that portion, as necessary as it might be.

That is why when I find a recipe that is by nature gluten-free, I immediately try it and then (hopefully) rave to all my friends. Such was the situation a few weeks ago when I was asked to bake something for a friend's bridal shower. This was the third bring-a-meal and recipe shower I had been to that month and I was growing highly annoyed with the number of things I could NOT enjoy -- so I decided to bring two dishes. The first, peanut butter-chocolate chip cookies that have been featured on this blog before. (Seriously one of the easiest and tastiest cookies out there.) Imagine my shock and sheer delight upon finding a cheesecake that rivals the recipe in every aspect--from preparation to cook to delightful enjoyment.

The recipe below includes an easy sour cream glaze topping but I also boiled down some fresh strawberries with water and sugar to have a compote option as well. The other great thing about this recipe, in addition to being naturally gluten-free, you can also use all the fat-free dairy alternatives and have a calcium-rich, calorie-low summer treat! Enjoy!

CRUSTLESS CHEESECAKE:

- 2 - 8oz bars of cream cheese (room temperature at the coldest!)
- 4 eggs
- 1 cup of sugar
- 1 teaspoon pure vanilla (remember, the non-natural alternatives are sometimes NOT Gluten-free!)
- 1 - 9 inch cake pan (the disposable ones from the grocery store work just fine for a summer picnic!)

SOUR CREAM TOPPING:
- 3/4 pint sour cream
- 7 tablespoons sugar
- 1.5 teaspoons vanilla.

Preheat the over to 400. (Each over truly various for this recipe -- I have had 375 work and 425 be just right, too.) Lightly butter the bottom of the pan -- keeps the edges from sticking.

Beat the softened cream cheese with each egg (one at a time) in a medium bowl with an electric beater. I find that medium speed works well, but it is imperative that the cheese be soft enough to form a smooth-base. Once well blended, add the sugar and vanilla; beat well for 2-3 minutes.

While the cake is in the oven, add sour cream topping/glaze ingredients together in a small bowl -- can be mixed by hand.
Bake at 400 for 35 minutes. Remove from over and let cook out of oven for 15 minutes. After 15 minutes, lightly spread sour cream glaze over top of cake. Return glazed cake to oven and cook for 5 more minutes.

Remove from oven and let cool for 1-2 hours -- placement in the refrigerator helps the cooling process.
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