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    Scott Adams

    Cheese Cake (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    6 eggs
    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)



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    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.

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    Celiac.com's Founder and CEO, Scott 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. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.


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