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    Scott Adams

    Lime Cheesecake (Gluten-Free)

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

    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



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    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.

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  • About Me

    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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