Cheesecake
Mar. 5th, 2018 09:54 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
osodecanelaWe had folks coming over Sunday late morning so Saturday I cooked. Homemade eggplant parmigiana (gf of course) and a pumpkin spice cheesecake for dessert.
Cheesecakes are easy to adapt to a gluten free lifestyle. In early January the local Grocery Outlet had a closeout on 8 oz tubs of Philadelphia flavored cream cheese, at 4 for a buck. They had peach and pumpkin spice, both of which screamed cheesecake to me. I took 8 of each.
So the base recipe is simple.
Four 8 oz packages of cream cheese
4 large eggs
4 heaping Tbsp of flour
1 cup sugar
2 tsp vanilla
Cookie crumbs
1/3 stick of butter.
8-9” spring form pan
11” cake pan to use for a water bath
Preheat oven to 375. Wrap the springform in aluminum foil. No matter how new your springform is, it won’t be water tight.
Buzz up your cookies into coarse crumbs. Melt the butter & pulse into the crumbs in the food processor. Pat into the bottom of the spring form. Cream cheese, flour, vanilla into the mixer, and blend well. If you like your cakes with a soft, creamy, fluffy texture use the whisk attachment. Want it denser? Use the paddle. If you’re adding flavors/spices, add them now. then add the eggs one at a time.
Pour over the. Cookie crumbs and put the pan into the larger cake pan. Put on the middle rack in the oven & then add then add hit water 1/2 way up the side of the springform.
Bake about 40 minutes until the center is no longer jiggly when tapped and the top of the cake is turning golden. Baking time will vary depending on how wet the batter is. Bar cream cheese will be drier than tubbed cream cheese.
So, for this gluten free cake, I used gluten-free snickerdoodles I made a few weeks back. After tasting the pumpkin spice batter, I decided to chop some candied ginger, bump up the cinnamon, add some cardamom and some nutmeg. Oat flour is easy to reach for. If you keep rolled oats in the house, just toss some into the blender or food processor and buzz into flour.
The water bath makes a very even heat for the cake and makes it much less likely to crack as it cools.
Cheesecakes are easy to adapt to a gluten free lifestyle. In early January the local Grocery Outlet had a closeout on 8 oz tubs of Philadelphia flavored cream cheese, at 4 for a buck. They had peach and pumpkin spice, both of which screamed cheesecake to me. I took 8 of each.
So the base recipe is simple.
Four 8 oz packages of cream cheese
4 large eggs
4 heaping Tbsp of flour
1 cup sugar
2 tsp vanilla
Cookie crumbs
1/3 stick of butter.
8-9” spring form pan
11” cake pan to use for a water bath
Preheat oven to 375. Wrap the springform in aluminum foil. No matter how new your springform is, it won’t be water tight.
Buzz up your cookies into coarse crumbs. Melt the butter & pulse into the crumbs in the food processor. Pat into the bottom of the spring form. Cream cheese, flour, vanilla into the mixer, and blend well. If you like your cakes with a soft, creamy, fluffy texture use the whisk attachment. Want it denser? Use the paddle. If you’re adding flavors/spices, add them now. then add the eggs one at a time.
Pour over the. Cookie crumbs and put the pan into the larger cake pan. Put on the middle rack in the oven & then add then add hit water 1/2 way up the side of the springform.
Bake about 40 minutes until the center is no longer jiggly when tapped and the top of the cake is turning golden. Baking time will vary depending on how wet the batter is. Bar cream cheese will be drier than tubbed cream cheese.
So, for this gluten free cake, I used gluten-free snickerdoodles I made a few weeks back. After tasting the pumpkin spice batter, I decided to chop some candied ginger, bump up the cinnamon, add some cardamom and some nutmeg. Oat flour is easy to reach for. If you keep rolled oats in the house, just toss some into the blender or food processor and buzz into flour.
The water bath makes a very even heat for the cake and makes it much less likely to crack as it cools.
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Date: 2018-03-14 03:56 pm (UTC)