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Cheesecake Filling
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13 posts in this topic

I apologize if this has been asked but does anyone know if the new container of Philadelphia Brand cheesecake filling is gluten free???? It said food starch-modified??? Thanks for any help.

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Due to the 2006 Food Labeling Law, companies are required to disclose if any of their sources are from wheat. So, unless it states wheat, the food starch is safe. Chances are, it is made from corn. (Corn is not an 8 main allergen, so it is not required to be labeled.)

Further, Philly Cream Cheese (etc) is a brand of Kraft. Kraft is a company that goes beyond the Food Labeling Law, and will disclose any source of gluten...will not hide it in MFS, Natural flavors, etc. If the ingredients look safe, then it is!

Enjoy!

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Yes it's gluten-free, and it's good! Who needs crust??

- Lauren

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Is it good? I always loved the no-bake cheesecake kits, but I expect cross-contamination from the packet of crust crumbs, so I haven't made any in years. I wish this new cheesecake filling came in smaller containers, because I plan to eat it right out of the container and don't want to find myself pigging out on the whole thing!

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My family tried it and after three teaspoons full (one for me, one for my husband, and one for my three year old) it went in the trash. I generally love no-bake cheesecake, but this just didn't live up to our standards.

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I use the no bake cheescake with no problems at all. I just use a gluten-free graham cracker crust. I throw the regular crust away as soon as I open the box.

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I use the no bake cheescake with no problems at all. I just use a gluten-free graham cracker crust. I throw the regular crust away as soon as I open the box.

Where do you find gluten free gram crackers? I didn't think such a thing existed. I miss S'mores a lot.

I like to use either Arrowroot Cookies or Enjoy life snickerdoodles for cheesecake crust.

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Where do you find gluten free gram crackers? I didn't think such a thing existed. I miss S'mores a lot.

I like to use either Arrowroot Cookies or Enjoy life snickerdoodles for cheesecake crust.

Just have to sneak in here and ask who's in the picture....and are you feeling better?

Lisa

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Just have to sneak in here and ask who's in the picture....and are you feeling better?

Lisa

I am feeling much better thanks but still anxious about Thursday.

The picture is my DD and DS at Disneyland. They both have dark glasses and are kind of blurry so hopefully they won't get mad I posted it. But if they do at least then I'll know they visit the site, sneaky Mom move.

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It is an actual "graham cracker" crumbs for pie crust.

https://secure.kinnikinnick.com/index.cfm/f...wtype/info.html

And this is one of the brands, can't remember which one this is, I have tried a couple. (I remember one being kinda dense).

http://www.glutenfreemall.com/catalog/jose...sefs-p-323.html

Thanks so much, I eat the KinniKinnick bread all the time but have never checked out the web site. I love that company and can't wait to try these. Thanks again.

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I just have to add this... If you place an order with Kinnikinnick online it's $10 shipping throughout the US. I always get the cinnamon rolls, bagels, and chocolate glazed donuts. They're all delicious! And of course, their bread is phenomenal compared to the competition. :)

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Thanks so much, I eat the KinniKinnick bread all the time but have never checked out the web site. I love that company and can't wait to try these. Thanks again.

I made a cheesecake for Easter dinner and experimented for the crust with some rice bran crackers I found at the health food store. I think the brand name was Health Valley; they're square and embossed on the top and have the texture of a firmer shortbread cookie; a little sweet. I crushed them up and the crumbs looked exactly like graham cracker crumbs. One box is about enough for two crusts. Here recipe I used:

Mix one cup gluten-free crumbs, 1/4 cup sugar, 1/4 cup melted butter; press onto 9" springform pan. Beat 2 8-oz. Philadelphia cream cheese, 1 can Eagle milk, 3 eggs, 1/4 tsp. salt until smooth. Stir in 1/4 cup lemon juice. Pour over crust. Bake 50-55 minutes until top springs back. Cool and top with gluten-free pie filling (or top with sour cream sweetened with a little sugar and drizzle with the glaze-y part of a can of gluten-free pie filling.)

BF

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