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Cheesecake - Gluten Free PDF Print E-mail

KosherEye.com

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Adapted from Gluten Free Goes Gourmet by Vicky Pearl
Moznaim Publishing Company

Simple to make, yet classy and delicious!

Ingredients

Pie Crust Ingredients:
1½ cups crushed gluten-free graham cookies or other vanilla cookies
½ stick (4oz) vegan butter or trans-fat free margarine, softened

Cake Ingredients:
2 containers (each 8 oz.) tofu cream cheese, softened
¾ cup xylitol or granulated sugar
4 large eggs
2 Tbsp. potato starch
2 Tbsp. freshly squeezed lemon juice
Sprinkle cinnamon, optional

Directions

Pie Crust:
Fill a baking pan halfway with water and place on bottom rack in oven. Arrange for the second rack to be in the middle for the cheesecake.
Preheat oven to 350°.
Spray a 9-inch round springform pan or an 8x8-inch square pan with nonstick cooking spray.
In a bowl, mix together crushed cookies and butter or margarine until cookies are well moistened. Press into the bottom of springform pan.

Cake:
In the bowl of an electric mixer, beat together cream cheese, xylitol or sugar, eggs, potato starch, lemon juice, and cinnamon, if using, until smooth. Pour mixture over crust. Bake in middle rack of preheated oven for 45 minutes or until sides look done but center still jiggles slightly. Turn oven off. Let cake cool in off oven for 1 hour. Remove from oven; let cool completely in pan on rack.
Refrigerate for at least 4 to 6 hours before serving.

Sidebar Note from Vicky: This cheesecake also freezes beautifully. The recipe doubles and triples well. Can be used for a two- or three-layer cheesecake.
As with dairy cheesecakes, it's best not to open the oven the first half-hour of baking. Letting the cake cool gradually, first in a turned-off oven and then at room temperature, helps prevent the cheesecake from cracking and helps to finish the baking process without running the risk of overbaking. Do not place into refrigerator until completely cooled --as it may become soggy.

Notes

Yield: 8 to 10 servings


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