Celiac Disease & Gluten-free Diet Information at Celiac.com - http://www.celiac.com
No Crust New York-Style Cheesecake (Gluten-Free)
http://www.celiac.com/articles/21779/1/No-Crust-New-York-Style-Cheesecake-Gluten-Free-/Page1.html
Scott Adams

In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.

In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.

I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

 
By Scott Adams
Published on 03/30/2009
 
This outstanding recipe comes to us from Lisa Bell.

This recipe comes to us from Lisa Bell.

Serves 12-16

Ingredients/Utensils:
  • Reynolds Wrap large size, heavy-duty foil
  • Roasting pan that a 9” springform pan can fit inside with 1” space on all sides (can be “disposable” one)
  • 4 - 8 oz cream cheese, softened
  • 1 ¾ cups white sugar
  • 5 eggs
  • 1 egg yolk
  • 1 cup unsalted butter, softened
  • 1/8 cup cornstarch
  • 1 ½ cups sour cream
  • ½ teaspoon gluten-free almond extract
  • ½ cup heavy whipping cream
  • 1 teaspoon gluten-free vanilla extract
  • ½ teaspoon nutmeg
  • 1 cup chopped pecans (optional)
Directions:
  1. Bring all ingredients to room temperature.  Preheat oven to 375ºF. Wrap outside of 9” springform pan with foil.  Generously butter inside of pan.
  2. In large food processor, beat cream cheese and butter until smooth. Add sugar and cornstarch. Blend in sour cream.  Transfer to an extra large mixing bowl. With electric mixer, add whipping cream, and almond and vanilla extracts. Blend in eggs and egg yolk ONE AT A TIME, mixing and scraping bowl with spatula thoroughly between each addition.
  3. Pour batter into pan. Place pan in roasting pan and add water (about 4 cups to prevent cracks) outside of the springform pan. Bake on center rack for 70 minutes.
  4. Turn off oven and let cool with the door open for 1 hour. Remove springform pan from water bath and chill for at least 3 hours before removing the cake from the pan. Dust with nutmeg, and top with chopped pecans, if desired.