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    Chocolate Cheesecake (Gluten-Free)


    Scott Adams

    This recipe comes to us from Donna Millheim.


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    Kitchen Utensils:
    1 small plastic zipper-style sandwich bag
    small microwaveable glass or cup (for melting the butter)
    ¼ cup measure
    1 teaspoon measure
    1 tablespoon measure
    9.5" round springform cake pan, 3" deep
    3 quart mixing bowl
    Butter knife (for cutting cream cheese)
    Handheld electric mixer
    Cookie sheet (or other flat sheet large enough to hold the springform pan in
    the oven; I use a pizza pan)
    Frosting spatula (for scraping sides of bowl and later for spreading
    topping)
    Knife or cake server for cutting cake

    Crust Ingredients:
    1/3 box of gluten-free soft chocolate cookies (7.25 ounce box; you can vary
    from this slightly - I use Country Choice Certified Organic Double Fudge Brownie Cookies)
    ¼ cup butter (equal to half a stick of butter)

    Cheesecake Ingredients:
    1 cup sugar
    3 - 8 ounce packages cream cheese, softened
    ¼ cup cocoa
    4 eggs
    2 teaspoons vanilla flavoring

    Sour Cream Topping Ingredients:
    1 cup dairy sour cream (8 oz container)
    2 tablespoons sugar
    2 teaspoons vanilla

    Make the Crust:
    Preheat oven to 350F. Place all of the cookies into the zipper bag. Place the butter into a glass or cup and melt it in the microwave for 30 seconds. Pour the melted butter into the bag on top of the cookies (shut the bag) and scrunch the mixture (using one hand, outside the bag) until it is crumbly. Empty the mixture out of the bag and into the springform cake pan, then turn the bag inside out. Place your hand into the (now clean) inside of the bag, and use the knuckles of your hand (you are using the plastic bag as a type of glove to keep the mixture from sticking to your hand) to press the cookie mixture flat into an even layer in the bottom of the pan. Make sure you cannot see the pan through the cookie layer. You can go a little bit up the sides of the pan, but try not to go more than a fraction of an inch higher than the depth of the cookies. Bake for 10 minutes and set aside to cool while you mix the cheesecake ingredients.

    Mix The Cheesecake Ingredients:
    Reduce the oven temperature to 300F. Cut the cream cheese into half-inch wide slices as you open the package, dropping them into the mixing bowl. After each package has been dropped, beat the cream cheese until it is fairly smooth. Once all three packages are smooth, gradually beat in the sugar (a quarter cup at a time) and then the cocoa (a little bit at a time, or it will form a chocolate-colored dust cloud) until fluffy. Add the vanilla and then beat in the eggs, one at a time.

    Bake the Cake:
    Place the springform pan onto the cookie/pie sheet. This is to contain any "weep" from the springform pan during baking. Pour the cream cheese mixture into the springform pan and place it immediately into the oven. Bake until center is firm, about 1 hour. The cake will fall slightly near the end of baking (and possibly crack); this is normal. Leave the cake in the springform pan for now.

    Topping:
    Mix the sour cream topping ingredients together with a fork until well blended and uniform in color. Spread this on top of the cheesecake. Cover and refrigerate at least 3 hours but not longer than 48 hours (not that its going to last that long - yum!). Once youre ready to eat it, open the springform and remove it, but leave the cake in the pan. The springform should come away cleanly, as the mixture shrinks slightly during baking. You can put the springform back onto the pan if you need to transport the cake.

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    Guest Emilie Nemick

    Posted

    One of my granddaughters was diagnosed with celiac disease when she was three. She's eight now and knows exactly what she can and cannot eat. Her sister asked for a chocolate cheesecake for her birthday cake and I'm going to make the one listed on this website. Thank You!

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    1 cup softened butter or margarine
    1 cup sugar
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    zest of two medium lemons
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    Sources:
    1. Toft M, Dietrichs E. Aggravated stuttering following subthalamic deep brain stimulation in Parkinson’s disease--two cases. BMC Neurol. 2011 Apr 8;11:44.
    2. Tani T, Sakai Y. Stuttering after right cerebellar infarction: a case study. J Fluency Disord. 2010 Jun;35(2):141-5. Epub 2010 Mar 15.
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    4. Jäncke L, Hänggi J, Steinmetz H. Morphological brain differences between adult stutterers and non-stutterers. BMC Neurol. 2004 Dec 10;4(1):23.
    5. Kell CA, Neumann K, von Kriegstein K, Posenenske C, von Gudenberg AW, Euler H, Giraud AL. How the brain repairs stuttering. Brain. 2009 Oct;132(Pt 10):2747-60. Epub 2009 Aug 26.
    6. Galantucci S, Tartaglia MC, Wilson SM, Henry ML, Filippi M, Agosta F, Dronkers NF, Henry RG, Ogar JM, Miller BL, Gorno-Tempini ML. White matter damage in primary progressive aphasias: a diffusion tensor tractography study. Brain. 2011 Jun 11.
    7. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    8. [No authors listed] Case records of the Massachusetts General Hospital. Weekly clinicopathological exercises. Case 43-1988. A 52-year-old man with persistent watery diarrhea and aphasia. N Engl J Med. 1988 Oct 27;319(17):1139-48
    9. Molteni N, Bardella MT, Baldassarri AR, Bianchi PA. Celiac disease associated with epilepsy and intracranial calcifications: report of two patients. Am J Gastroenterol. 1988 Sep;83(9):992-4.
    10. http://ezinearticles.com/?Food-Allergy-and-Stuttering-Link&id=1235725 
    11. http://www.craig.copperleife.com/health/stuttering_allergies.htm 
    12. https://www.celiac.com/forums/topic/73362-any-help-is-appreciated/
    13. Ford RP. The gluten syndrome: a neurological disease. Med Hypotheses. 2009 Sep;73(3):438-40. Epub 2009 Apr 29.
    14. Hadjivassiliou M, Gibson A, Davies-Jones GA, Lobo AJ, Stephenson TJ, Milford-Ward A. Does cryptic gluten sensitivity play a part in neurological illness? Lancet. 1996 Feb 10;347(8998):369-71.

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