Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.


  • Celiac.com Sponsor (A1):
    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Gluten Free White Chocalate? Cheesecake?

dreemer406

Recommended Posts

dreemer406 Newbie
dreemer406
Posted

Hello!!

Ok so its my husbands birthday and I wanted to make a dessert we both could eat that was kinda simple. I have been looking for an easy cheesecake recipie. I did find one but it calls for white chocolate. Does anyone know a white chocolate i could get at a local grocery store that is gluten free? Any other easy recipies for a simple dessert would be great!!! I dont do much baking so the simpler the better......oh yeah one more thing ...what is caster sugar? is that gluten free?

It calls for that too.

HELP!!!! birthday is in 3 days!!!......Thanks Jen:)

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


ciavyn Contributor
ciavyn
Posted

Unless it has cookie crumbs or something in it, you should be fine. I love white chocolate and eat it regularly. There is a great recipe on here for graham crackers crusts, if you do a search -- it is super yummy. And Cheesecake sounds like a fun dessert for a birthday. Let us know how it turns out.

dreemer406 Newbie
dreemer406
Posted
  • Author

Unless it has cookie crumbs or something in it, you should be fine. I love white chocolate and eat it regularly. There is a great recipe on here for graham crackers crusts, if you do a search -- it is super yummy. And Cheesecake sounds like a fun dessert for a birthday. Let us know how it turns out.

Ok great!!! Im so nervous about everything. I was only diagnosed in february and Im still not all that healthy so I try to be really careful. So any white chocolate shoud be ok? Im gonna check out the grocery store and see what I can find..This is the link to what Im gonna try to make. You can check it out if you want!!!

www.philadelphiacreamcheese.com.au/recipes/Cheesecakes/Top-10-Cheesecakes/Strawberry,-White-Chocolate-and-Vanilla-Cheesecake

dreemer406 Newbie
dreemer406
Posted
  • Author

Ok thanks...I tried to type a reply but it doesnt seem like it posted. So maybe it will post twice.Sorry if Im repeating myself!

So any white chocolate is gluten free? Im really nervous because I was only recently diagnosed in february so I try to be really careful.

Here is a link to the recipie I might try if you wanna check it out!!!

/www.philadelphiacreamcheese.com.au/recipes/Cheesecakes/Top-10-Cheesecakes/Strawberry,-White-Chocolate-and-Vanilla-Cheesecake.aspx

CeliacMom2008 Enthusiast
CeliacMom2008
Posted

My son LOVES cheesecake, so we make a lot of them around here.

As for the chips, I'd suggest starting with Ghiradelli or Nestle and then call the manufacturer to be sure there is no cross contamination (assuming the ingredients list looks OK).

For crust, I toast almonds then put them in food processor (or blender if you don't have a food processor) with melted butter and sugar. Press into cheesecake pan for a crust. I usually bring the crust up about 1/3 to 1/2 way up the sides (I think it looks cool that way). I put the exact recipe below.

Another tip I got from a baker friend:

For ALL cheesecakes... Regardless of what the instructions, if baked in a spring form pan:

Preheat oven to 300.

Put a water bath on the second shelf (a pan with boiling water in it.)

On the top shelf put your cheesecake and bake for ONE HOUR ONLY.

DO NOT OPEN OVEN DOOR. At the end of one hour, turn off oven and let cheesecake remain in oven for 8 hours or overnight.

It will Never crack... It will be light...and it will be a perfect cheesecake.

DO NOT OPEN THAT DOOR TO CHECK OR LOOK AT IT. Keep all that heat and moisture in the oven.

Never raise and lower the temperature and never bake higher than 300.

It will be perfect every time!

Cheesecake Toasted Almond Crust

1 1/2-cup toasted almonds

1/2-cup sugar

2-tbsp unsalted butter, melted

1/2-tsp almond extract (I don't use this usually)

In a food processor, blend the almonds and sugar to a coarse meal

Add the butter and almond extract and process until fully blended

Press the mixture into the bottom of a 9-inch springform pan

Chill for 30 minutes before adding filling

Cheesecakes are very easy and hve the added benefit of looking really special. We make keylime and chocolate turtle as well as plain. When I make the plain I put out dishes of mini chocolate chips, cherry pie filling, and carmel sauce (like you would use on ice cream) so people can put the toppings of their choice on the cheesecake. This works well around here because everyone seems to have a different "favorite."

Happy birthday to your hubby and good luck!!

ciavyn Contributor
ciavyn
Posted

My son LOVES cheesecake, so we make a lot of them around here.

As for the chips, I'd suggest starting with Ghiradelli or Nestle and then call the manufacturer to be sure there is no cross contamination (assuming the ingredients list looks OK).

For crust, I toast almonds then put them in food processor (or blender if you don't have a food processor) with melted butter and sugar. Press into cheesecake pan for a crust. I usually bring the crust up about 1/3 to 1/2 way up the sides (I think it looks cool that way). I put the exact recipe below.

Another tip I got from a baker friend:

For ALL cheesecakes... Regardless of what the instructions, if baked in a spring form pan:

Preheat oven to 300.

Put a water bath on the second shelf (a pan with boiling water in it.)

On the top shelf put your cheesecake and bake for ONE HOUR ONLY.

DO NOT OPEN OVEN DOOR. At the end of one hour, turn off oven and let cheesecake remain in oven for 8 hours or overnight.

It will Never crack... It will be light...and it will be a perfect cheesecake.

DO NOT OPEN THAT DOOR TO CHECK OR LOOK AT IT. Keep all that heat and moisture in the oven.

Never raise and lower the temperature and never bake higher than 300.

It will be perfect every time!

Cheesecake Toasted Almond Crust

1 1/2-cup toasted almonds

1/2-cup sugar

2-tbsp unsalted butter, melted

1/2-tsp almond extract (I don't use this usually)

In a food processor, blend the almonds and sugar to a coarse meal

Add the butter and almond extract and process until fully blended

Press the mixture into the bottom of a 9-inch springform pan

Chill for 30 minutes before adding filling

Cheesecakes are very easy and hve the added benefit of looking really special. We make keylime and chocolate turtle as well as plain. When I make the plain I put out dishes of mini chocolate chips, cherry pie filling, and carmel sauce (like you would use on ice cream) so people can put the toppings of their choice on the cheesecake. This works well around here because everyone seems to have a different "favorite."

Happy birthday to your hubby and good luck!!

Wow -- that is interesting, and I'm definitely going to try it. Sounds lovely. Incidentally, if you add some flour to that almond crust mixture and brown sugar instead of white, it turns out very much like a graham crust...and super yummy.

dreemer406 Newbie
dreemer406
Posted
  • Author

I think Im gonna try that it sounds really yummy!! Im a very inexperienced baker so I hope I can pull it off. I can probally borrow the springform pan from someone else. Do you have a simple recipie for the actual cheesecake? I keep searching but I cant find a good one. Thanks for all your help so much!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


CeliacMom2008 Enthusiast
CeliacMom2008
Posted

On the pan...my springform pan is non-stick and has dimples all over it. If you are borrowing a similar one, you need to make very sure that is clean, clean, clean. Mine has a lot of cracks and crevices that old gluten crusts could've gotten stuck into if it had been used for gluten baking... You can pick up a new pan pretty cheaply at Wal-mart, Bed Bath and Beyond, etc. And if you like cheesecake, you're going to love how easy gluten-free cheesecake is to make (trust me I was a terrible cook and baker pre-Celiac so I know about not knowing my way around a kitchen!) so you might as well have your own safe pan to use whenever you want. And if you start making cheesecakes everyone will be requesting that you bring "one of your amazing cheesecakes" to family and holiday gatherings!

Oh, and cheesecake freezes really well. If I have extras (not very often this happens), I slice them into individual pieces, wrap in Saran Wrap, and then put them in a freezer bag. Makes for a very yummy treat to pull out a slice when I have a craving...

Here is the recipe I use for plain and turtle. I started out using it for turtle cheesecake, but my family was picking out the chocolate and not using the carmel syrup. (Can you believe anyone would do that??) They prefer the cherries. So I just started omitting the chocolate chips p

Turtle Cheescake

Preheat over to 300 F.

Filling

2 lbs cream cheese

dreemer406 Newbie
dreemer406
Posted
  • Author

OK:) Im excited to try this. This recipie sounds awfully simple and yummy ! Im gonna try the plain one first. Mainly because I dont know where to find a gluten free caramel sauce. I have young kids and I think my 5 year old would love the idea of setting out different toppings to decorate it on your own. Do you know why some recipies call for sour cream? what does that do to make a difference? My other problem is that all the almonds i had looked at before at my grocery store say that they are also processed in a facility with wheat. Have not looked again recently but I will. Any reccomendations on a good brand? Im gonna make this tonight or tommorow morning to have on sunday so I will let you all know then how it turns out!! Thank you again for all your help.......Jen

ciavyn Contributor
ciavyn
Posted

OK:) Im excited to try this. This recipie sounds awfully simple and yummy ! Im gonna try the plain one first. Mainly because I dont know where to find a gluten free caramel sauce. I have young kids and I think my 5 year old would love the idea of setting out different toppings to decorate it on your own. Do you know why some recipies call for sour cream? what does that do to make a difference? My other problem is that all the almonds i had looked at before at my grocery store say that they are also processed in a facility with wheat. Have not looked again recently but I will. Any reccomendations on a good brand? Im gonna make this tonight or tommorow morning to have on sunday so I will let you all know then how it turns out!! Thank you again for all your help.......Jen

Jen -- I've not had a problem with the nuts in the store. Keep in mind that often these CYA statements are just that -- CYA. Many, many products are made on the same lines. Some people are VERY sensitive, and others aren't. So you'll have to decide as you go what you want to risk.

njbeachbum Explorer
njbeachbum
Posted

i've made the best cheesecakes using Mi-Del or Pamela's cookie crumbs as a great cookie crust. zip 'em in the food processer and stir in some melted butter until you can press it into your springform. Really any gluten-free cookies work as long as they are dry and crunchy. My favorite is chocolate cookies in the crust or Mi-Del's pecan shortbread.

anyway, i eat ghirardelli's white chocolate all the time. they are a safe brand... just check the labels.

enjoy!

CeliacMom2008 Enthusiast
CeliacMom2008
Posted

I use Fisher almonds and Smucker's ice cream topping carmel sauce.

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. knitty kitty
      - knitty kitty replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      @Jane02, I hear you about the kale and collard greens. I don't do dairy and must eat green leafies, too, to get sufficient calcium. I must be very careful because some calcium supplements are made from ground up crustacean shells. When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly. This is safe...
    2. Jane02
      - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency. I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently...
    3. knitty kitty
      - knitty kitty replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      Hello, @Jane02, I take Naturewise D 3. It contains olive oil. Some Vitamin D supplements, like D Drops, are made with fractionated coconut oil which can cause digestive upsets. Fractionated coconut oil is not the same as coconut oil used for cooking. Fractionated coconut oil has been treated for longer shelf life, so it won't go bad in the...
    4. Scott Adams
      0

      Penobscot Bay, Maine: Nurturing Gluten-Free Wellness Retreat with expert celiac dietitian, Melinda Dennis

      until
      Hello! Join me and treat yourself to a four-day, three-night restorative gluten-free retreat in a peaceful, private coastal retreat setting near Penobscot Bay in Maine. Dates: April 10-13, 2026 Enjoy engaging classes...
    5. Scott Adams
      - Scott Adams replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product.
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,334
    • Most Online (within 30 mins)
      7,748
    johnfreirefr
    Newest Member
    johnfreirefr
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency.  I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently meet from my diet is vitamin D. Calcium is a hit and miss as I rely on vegetables, dark leafy greens as a major source, for my calcium intake. I'm able to meet it when I either eat or juice a bundle of kale or collard greens daily haha. My thiamine intake is roughly 120% of my needs, although I do recognize that I may not be absorbing all of these nutrients consistently with intermittent unintentional exposures to gluten.  My vitamin A intake is roughly 900% (~6400 mcg/d) of my needs as I eat a lot of sweet potato, although since it's plant-derived vitamin A (beta-carotene) apparently it's not likely to cause toxicity.  Thanks again! 
    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      Hello, @Jane02,  I take Naturewise D 3.  It contains olive oil.   Some Vitamin D supplements, like D Drops, are made with fractionated coconut oil which can cause digestive upsets.  Fractionated coconut oil is not the same as coconut oil used for cooking.  Fractionated coconut oil has been treated for longer shelf life, so it won't go bad in the jar, and thus may be irritating to the digestive system. I avoid supplements made with soy because many people with Celiac Disease also react to soy.  Mixed tocopherols, an ingredient in Thornes Vitamin D, may be sourced from soy oil.  Kirkland's has soy on its ingredient list. I avoid things that might contain or be exposed to crustaceans, like Metagenics says on its label.  I have a crustacean/shellfish/fish allergy.  I like Life Extension Bioactive Complete B Complex.  I take additional Thiamine B 1 in the form Benfotiamine which helps the intestines heal, Life Extension MegaBenfotiamine. Thiamine is needed to activate Vitamin D.   Low thiamine can make one feel like they are getting glutened after a meal containing lots of simple carbohydrates like white rice, or processed gluten free foods like cookies and pasta.   It's rare to have a single vitamin deficiency.  The water soluble B Complex vitamins should be supplemented together with additional Thiamine in the form Benfotiamine and Thiamine TTFD (tetrahydrofurfuryl disulfide) to correct subclinical deficiencies that don't show up on blood tests.  These are subclinical deficiencies within organs and tissues.  Blood is a transportation system.  The body will deplete tissues and organs in order to keep a supply of thiamine in the bloodstream going to the brain and heart.   If you're low in Vitamin D, you may well be low in other fat soluble vitamins like Vitamin A and Vitamin K. Have you seen a dietician?
    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By trents · Posted

      Contact them.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.