Celiac.com Sponsor (A1):


Celiac.com Sponsor (A1):


  • Join Our Community!

    Get help in our celiac / gluten-free forum.

  • Record is Archived

    This article is now archived and is closed to further replies.

    Scott Adams

    Susie's Cheesecake (Gluten-Free)

    Scott Adams
    0
    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    This recipe comes to us from the Notte family.



    Celiac.com Sponsor (A12):




    Ingredients:
    ¼ pound gluten-free sweet butter
    1 ½ cup sugar
    32 ounces whipped gluten-free cream cheese
    16 ounces gluten-free sour cream
    2 tablespoons corn starch
    1 teaspoon gluten-free vanilla
    1 ½ teaspoon lemon juice
    5 eggs

    Directions:
    Let cream cheese, sour cream and butter stand at room temperature for 1 hour. Cream together the butter and the sugar. Mix in cream cheese then add sour cream. Add remaining ingredients except eggs and mix until smooth. Beat each egg individually and mix into batter one at a time (you can mix by hand or with a mixer on the lowest speed.)

    Pour the mixture into a 10 inch greased spring form pan. Line the pan with aluminum foil. Place the spring form pan into a large roasting pan that is half filled with hot water. Bake in a preheated 375F oven until golden brown and hour to an hour and a half. When it is golden brown, turn off the oven and let stay in oven for another hour. Remove spring form pan from oven and refrigerate until cold. Remove from pan and serve.

    0

    User Feedback

    Recommended Comments

    There are no comments to display.



    Guest
    This is now closed for further comments

  • 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.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17):




  • Related Articles

    Scott Adams
    Cake:
    1 ½ cups thinly sliced peeled Granny Smith apples
    3 tablespoons brown sugar
    1 tablespoon lemon juice
    ½ teaspoon ground cinnamon
    1 cup Betty Hagmans Four Bean Flour Mix
    ½ teaspoon baking soda
    1/8 teaspoon salt
    ½ teaspoon xanthan gum
    1/3 cup granulated sugar
    2 tablespoons butter, softened
    1 large egg
    1 teaspoon vanilla extract
    ...

    Scott Adams
    This recipe comes to us from Lashelle Thompson. 1 ¾ cup gluten-free flour mix
    1 cup sugar
    ¾ cup cocoa
    1 ½ teaspoons baking soda
    1 ½ teaspoons baking powder
    1 teaspoon salt
    2 eggs, beaten
    1 – 21 ounce can of gluten-free cherry pie filling
    1 teaspoon vanilla
    1 teaspoon almond flavoring
    1 cup boiling water
    Preheat oven to 350F. Mix the g...

    Scott Adams
    Ingredients:
    1 cup milk
    3 tablespoons sweet rice flour
    ½ cup white shortening/Crisco
    ½ cup butter or margarine
    1 cup sugar
    1 teaspoon vanilla
    Directions:
    Cook milk & rice flour in a large bowl in the microwave, stirring often, until very thick--about 5 minutes and let cool . Cream shortening and margarine and add sugar, beat until it is no l...

    Scott Adams
    This recipe comes to us from RissaRoo in the Gluten-Free Forum.
    Ingredients:
    1 ½ cups white rice flour
    ¾ cups tapioca flour
    1 teaspoon salt
    1 teaspoon baking soda
    3 teaspoons baking powder
    1 teaspoon xanthan gum
    4 eggs
    1 ¼ cups white sugar
    2/3 cup mayonnaise
    1 cup milk
    2 teaspoons gluten free vanilla extract
    ½ cup Hershey's Strawberry Mil...

  • Forum Discussions

    If they are 100% gluten-free it can take anywhere for a few weeks to a few months for their tests to normalize. I would just add that the lower the number are to begin with, the faster it will likely occur, and the higher the numbers,...
    It really depends. Mine were normal after 6 months, some people will still show elevated for a year or more. That's with a strict gluten-free diet.  Early on it's best to judge recovery by seeing if symptoms improve. Labs should still ...
    How long should it take a child diagnosed with celiac disease to have normalized bloodwork numbers on a gluten free diet?