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Anne Caird

Member Since 27 Apr 2008
Offline Last Active Jun 08 2008 11:57 AM
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Posts I've Made

In Topic: Cheesecake gluten-free

14 May 2008 - 09:17 PM

I never put flour in my recipe. Thats to help it to not crack but if your careful with your baking it shouldn't crack! That said, mine almost always crack! :D :rolleyes: BUT really you don't need it.

Hi thanks for yours and other helpful tips. The recipe calls for flour and I put in more than it calls for mostly because my husband prefers a "cake-ier" consistency, so I'll try some of the other substitutes suggested. And Yes my cake always cracks too! I just cover up the crack with fresh berries in season! thanks

In Topic: Cheesecake gluten-free

14 May 2008 - 09:08 PM

Hi...The recipe below originally called for 3 tablespoons of flour and 3 of corn starch. I eliminated the flour and only add 4 1/2 ts of corn starch. I have to say this is a great recipe. The next time I make it I am going to try and cut some calories by using so non-fat ingregients. If you don't have a spring form pan you can pick one up pretty cheap.

Ingredients:

1 stick of butter

1 lb (16oz) of Rocotta Cheese

1 lb (16oz) of Cream Cheese

1 lb (16oz) of Sour Cream

4 eggs

1 teaspoon of vanilla

1 cups of sugar

4 table spoons of corn starch



Leave the cream cheese, sour cream and ricotta cheese out on the counter for a bit to soften up. If not mixing the cream cheese with the others will be tough.

Melt butter and beat eggs.

Combine the ricotta, cream cheese, sour cream and butter in a bowl and mix together thoroughly.

Combine sugar, corn starch and vanilla in a separate bowl.

Combine the bowl with sugar, cs and vanilla with the ricotta, cream cheese and sour cream and mix together.

Coat a medium sized spring form pan with Pam or butter. Then add all ingredients to the pan.

Pre-heat the oven to 325 degrees.

Bake for approximately 1- 1 hours. You want the top of the cake to be slightly brown on top. Once the cake is slightly brown shut off oven and leave in oven for additional hour.

Tip: try and not open the oven if you can help it. This will keep the cake from craking.

Enjoy! :D


In Topic: Cheesecake gluten-free

14 May 2008 - 03:58 PM

Hi...The recipe below originally called for 3 tablespoons of flour and 3 of corn starch. I eliminated the flour and only add 4 1/2 ts of corn starch. I have to say this is a great recipe. The next time I make it I am going to try and cut some calories by using so non-fat ingregients. If you don't have a spring form pan you can pick one up pretty cheap.

Ingredients:

1 stick of butter

1 lb (16oz) of Rocotta Cheese

1 lb (16oz) of Cream Cheese

1 lb (16oz) of Sour Cream

4 eggs

1 teaspoon of vanilla

1 cups of sugar

4 table spoons of corn starch



Leave the cream cheese, sour cream and ricotta cheese out on the counter for a bit to soften up. If not mixing the cream cheese with the others will be tough.

Melt butter and beat eggs.

Combine the ricotta, cream cheese, sour cream and butter in a bowl and mix together thoroughly.

Combine sugar, corn starch and vanilla in a separate bowl.

Combine the bowl with sugar, cs and vanilla with the ricotta, cream cheese and sour cream and mix together.

Coat a medium sized spring form pan with Pam or butter. Then add all ingredients to the pan.

Pre-heat the oven to 325 degrees.

Bake for approximately 1- 1 hours. You want the top of the cake to be slightly brown on top. Once the cake is slightly brown shut off oven and leave in oven for additional hour.

Tip: try and not open the oven if you can help it. This will keep the cake from craking.

Enjoy! :D