Cheese Cake (Gluten-Free)
- By Scott Adams
- Published 07/26/1996
- Gluten-Free Cake Recipes (Frostings)
- Unrated
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.
1 cup sugar
3 Tablespoon corn flour
3 Tablespoon Vanilla extract
2 ¼ pounds spreadable white cheese (at least 5% fat)
¾ cup sour cream
Topping:
1 cup whipping cream
½ cup milk
1 package instant vanilla pudding (the kind that uses 2 cups
milk
if you were to make it the usual way)
Separate 6 eggs. Beat whites with ½ cup sugar. Mix together and add sour cream, corn flour, vanilla and white cheese. Bake 45 min at 350F. When cool, make topping. Beat cream, milk and instant pudding. Spread on top. Refrigerate for at least 10 hours before serving. As always, Celiac.com welcomes your comments (see below).
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