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No Crust New York-Style Cheesecake (Gluten-Free)

This recipe comes to us from Lisa Bell.

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Serves 12-16

Ingredients/Utensils:

  • Reynolds Wrap large size, heavy-duty foil
  • Roasting pan that a 9” springform pan can fit inside with 1” space on all sides (can be “disposable” one)
  • 4 - 8 oz cream cheese, softened
  • 1 ¾ cups white sugar
  • 5 eggs
  • 1 egg yolk
  • 1 cup unsalted butter, softened
  • 1/8 cup cornstarch
  • 1 ½ cups sour cream
  • ½ teaspoon gluten-free almond extract
  • ½ cup heavy whipping cream
  • 1 teaspoon gluten-free vanilla extract
  • ½ teaspoon nutmeg
  • 1 cup chopped pecans (optional)
Directions:
  1. Bring all ingredients to room temperature.  Preheat oven to 375ºF. Wrap outside of 9” springform pan with foil.  Generously butter inside of pan.
  2. In large food processor, beat cream cheese and butter until smooth. Add sugar and cornstarch. Blend in sour cream.  Transfer to an extra large mixing bowl. With electric mixer, add whipping cream, and almond and vanilla extracts. Blend in eggs and egg yolk ONE AT A TIME, mixing and scraping bowl with spatula thoroughly between each addition.
  3. Pour batter into pan. Place pan in roasting pan and add water (about 4 cups to prevent cracks) outside of the springform pan. Bake on center rack for 70 minutes.
  4. Turn off oven and let cool with the door open for 1 hour. Remove springform pan from water bath and chill for at least 3 hours before removing the cake from the pan. Dust with nutmeg, and top with chopped pecans, if desired.

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4 Responses:

 
Dianne
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
01 Apr 2009 10:24:55 AM PDT
I can't do veggie gums, an ingredient in Philadelphia Cream Cheese.

 
Hal
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
03 Apr 2009 6:47:50 AM PDT
Great recipe. My wife his been making me a gluten-free New York Style cheesecake for years. She also makes a great gluten-free Pumpkin cheesecake.

 
elizabeth gleason
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
04 Apr 2009 6:49:23 PM PDT
Goodness, we just spent close to $100 today at the Glutteny Bakery in Pittsburgh because I can't bake gluten free. It is hard. I've spent about 25% of my last three years at UPMC inpatient hospital because of cross contamination or stupidity. I now have a seizure disorder from hitting my head from passing out after not eating or drinking for days from a gluten exposure... please just tell me what to do to navigate your site better. Elizabeth

 
Lisa Bell-Pressley
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
03 Nov 2013 6:41:11 AM PDT
I'm just glad I'm able to have my cake and eat it too, so that is always a plus. Good recipe.




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Celiac.com Celiac Disease & Gluten-Free Diet Forum - All Activity

By the way, I got my biopsy pathology report and the doctor took 2 biopsies, not the recommended 4-6. It says no "significant villous blunting not seen." I don't know if I should laugh or cry---so frustrating.

Thank you, this does feel helpful and reassuring. Did you end up getting blood tests again after going gluten-free? Do you have to worry about cross contamination as much as with a celiac diagnosis? How do you explain it to friends and family? Non-Celiac gluten sensitivity sounds so vague and I know it's dumb, but I worry about people not taking me seriously.

Helen, a woman with severe lifelong eczema/dermatitis, wrote to me a few weeks ago, saying "I have taken your advice and been strictly gluten free for five months now. The eczema inflammation is 99% gone and my skin quality has significantly improved. I do still get a bit itchy around my neck area and elbow creases, more so at night when it is warm. I have noticed a significant improvement in my asthma also. I still use antihistamines perhaps once or twice a week for runny nose. Does this mean I will need to be gluten free for life? Which of your books would you say would be the most relevant for someone in my position? Thank you for your assistance, regards, Helen. View the full article

Hello and welcome Reading your post it looks like each of your results were within the 'normal' range. There doesn't appear to be mention of a total serum IGA to make sure you have enough of this to begin with to make the test accurate however - but there are others here who are more experienced who may be able to tell you more. There are some other celiac tests: tTG IgA and tTG IgG -DGP IgA and DGP IgG -EMA IgA -total serum IgA and IgG (control test to ensure tests are not false negatives) They may not be covered by your provider however. Note that you appear to have been avoiding gluten somewhat already, that could impact on the tests accuracy. Your symptoms sound like they could be gluten related (but then practically everything could!) but you may want to discuss with your doctor whether to push for further testing or move to trial gluten free diet. Some people, like myself, test negative but still find symptoms respond to gluten free. Best of luck!

There's a great post by Tarnalberry in that thread.