Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Celiac.com!
    eNewsletter
    Donate

  • Record is Archived

    This article is now archived and is closed to further replies.

    Scott Adams
    Scott Adams

    By Scott Adams •

    Lime Cheesecake (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    The following recipe comes to us from Phil Walker.

    Base:
    75g/3 ounces of butter or willow at room temperature
    50g/2 ounces of margarine also at room temperature
    60g/two and a half ounces caster sugar
    175g/6 ounces of gluten-free flour
    25g/1 ounces of corn flour

    Celiac.com Sponsor (A12):
     Draw all ingredients together with hand, until a soft paste.

    Grease and line bottom and sides, of a 25.5cm/10 inch spring form cake tin, making sure the baking parchment, stands 1 inch higher around the sides than the tin. Press mixture evenly into tin. Set oven to gas3/325f/170c bake for approximately 40 minutes until golden brown, and just firm, to touch, cool completely.

    Filling
    9.5 ounce bottle of Key Lime Jelly made up to half a pint with boiling water, and juice of 1 lime or 2 tablespoons of lime juice.
    225g/8 ounces Philadelphia cream cheese, or equivalent. Beaten a little with a wooden spoon to soften
    Half a pint of double cream loosely whipped.

    When jelly is half set, whip everything together, reserving 3 or 4 tablespoons jelly to glaze. Tip into cooled base, glaze, and chill for 30 minutes. Makes ten portions.


     Share
    Go to articles

    User Feedback

    Recommended Comments

    There are no comments to display.



    Guest
    This is now closed for further comments

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Related Articles

    Scott Adams
    The following is a recipe for a Sponge cake made with potato starch and it is wonderful served with fresh fruit (sliced strawberries with a little sugar) and a whipped topping or ice cream.
    8 eggs
    1 ½ cups sifted sugar
    1 ½ teaspoons grated lemon rind
    3 tablespoons lemon juice
    1 full cup potato starch
    dash of salt
    Separate the eggs. Using an electric mixer beat the egg whites until stiff and set aside. Beat the egg yolks for 2 min. at high speed. Add the lemon juice, sugar and lemon rind and beat another 2 min. at medium speed. Gradually add the sifted potato starch and continue mixing at medium speed an additional 2 minutes.
    Fold the beaten egg whites gently but thoroughly with the egg yolk mixture. Place in a non-greased 2-piece 10 tube p...
    Scott Adams
    This recipe comes to us from Martha in NM.
    2 ½ cups rice flour
    ½ cup tapioca flour
    Dash salt
    2 cups sugar
    2 teaspoons gluten-free baking powder
    1 teaspoon baking soda
    3 teaspoons cinnamon
    4 eggs
    2 cans/jars carrots (14 ½ oz. drain & save juice)
    ¾ cup oil
    ¾ cup carrot juice
    ½ cup chopped nuts (never tried it with nuts)
    Throw everything in a bowl and beat for a good 5+ minutes with electric mixer. Bake in BUNDT pan at 335F for 1 ¼ hours. This is a large cake. For frosting mix Cool-whip and gluten-free cream cheese or dribble we with favorite frosting or just sprinkle with powdered sugar when cool.
    Scott Adams
    This recipe comes to us from Michele Rice.
    Ingredients:
    1 cup sugar
    ¼ teaspoon grated lemon rind or orange rind
    2 cups (½ pound) almonds with skins, finely ground. I either process the nuts in small batches in my food processor, or buy almond meal at a health food store (refrigerated section)
    7 eggs, separated
    ¼ teaspoon cinnamon
    Chipped or slivered almonds for garnish
    Powdered sugar and/or whipped cream for garnish
    Directions:
    Cream sugar, lemon rind and egg yolks until the mixture is light and fluffy. Stir in the almonds and cinnamon. This mixture will be very dense. I do all of this in my food processor. With a mixer, beat the egg whites until they are stiff, but not dry. Stir a few tablespoons of the egg white into the almond mixture, and th...
    Scott Adams
    Sift dry ingredients:
    1 ½ cups Asian glutinous rice flour (it is gluten-free!)
    2 teaspoons gluten-free baking powder
    ¼ teaspoon salt
    Whip until stiff:
    1 cup cold whipping cream
    Then add:
    2 eggs
    1 cup sugar
    1 teaspoon gluten-free vanilla
    and continue beating until it is no longer gritty.
    Directions:
    Preheat oven to 350F. Grease an 8 x 12 inch pan.
    Add dry ingredients, blend in with wire whisk, then pour into prepared pan. Tap on counter to remove air bubbles. Bake for 30-45 min, or until it tests done. Top with cinnamon sugar while still warm or cool well and frost. Make a double recipe in a 9” x 13" pan.

  • Recent Activity

    1. TessaBaker
      - TessaBaker replied to MiriamW's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      54

      Hair loss

      It sounds like you're dealing with a complex situation, and I can understand how frustrating it must be not to have a clear answer. Gut health can indeed play a significant role in various aspects of our well-being, including hair health.
    2. Celiac16
      - Celiac16 replied to Sultana's topic in Related Issues & Disorders
      3

      Thiamine supplementation

      I have found similar benefits from thiamine. I was diagnosed with celiac at 16 and never really recovered despite strict gluten and dairy free diet and no detectable antibodies on checkup bloodworks. I’ve tried stopping the b1 but start to feel bad again- I wanted my doctors to do more extensive testing for the different thiamine transporters and enzymes w...
    3. Scott Adams
      0

      Feel Good Foods Issues Voluntary Recall of Gluten-Free Cream Cheese Stuffed Mini Bagels Due to Undeclared Gluten

    4. Fluka66
      - Fluka66 replied to Fluka66's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      Waiting for urgent referral.

      Thank you for your welcome and reply. Yes I've been carefully reading labels looking for everything in bold and have been amazed by what I have seen. However Heinz tomato and basil soup is wheat free so I m thinking I already have ulcers? The acid could be causing the pain . My pain always starts in one place then follows the same route through...
    5. trents
      - trents replied to Fluka66's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      Waiting for urgent referral.

      Welcome to the forum community, @Fluka66! Did you realize that the vast majority of all canned soups use wheat starch as a thickener, including such common commodities as Campbell's tomato soup?
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      120,986
    • Most Online (within 30 mins)
      7,748
    Mazzamaloo
    Newest Member
    Mazzamaloo
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      120.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Popular Now

    • Blanco
      12
      1540 TTG Results... Help!

      By Blanco
      Started

  • Popular Articles

    • Scott Adams
      60
      The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free

      By Scott Adams

    • Scott Adams
      78
      Forbidden Gluten Food List (Unsafe Ingredients)

      By Scott Adams

    • Scott Adams
      66
      Safe Gluten-Free Food List (Safe Ingredients)

      By Scott Adams

    • Scott Adams
      144
      What Are the Symptoms of Celiac Disease?

      By Scott Adams

    • Scott Adams
      72
      Gluten-Free Alcoholic Beverages

      By Scott Adams

  • Upcoming Events

×
×
  • Create New...