Wednesday, July 7, 2010

Cheesecake

I bake.
A lot.
But, I had never tackled a cheesecake.
Until a very special someone deserved her favortie dessert.
So, I jumped in and gave it a shot.
And it worked!

Topped with some fresh raspberries.
It's a good thing I didn't bring home the left overs :)
So, here it is - straight off the good 'ol internet - with my changes noted.
(Because I rarely do anything exactly like I'm supposed to.)

Preheat oven to 350 degrees

Gluten Free Nut Crust Supreme
2 cups Pamela’s Gluten Free Baking (or regular flour)
½ cup dark brown sugar (I used light)
2/3 cup cold unsalted butter, cut into pieces (I used salted)
1 cup finely chopped pecans

Spray cheesecake pan lightly with vegetable oil spray. In a medium bowl stir together the flour mix and brown sugar. Cut in the butter until fine crumbs form. Stir in the nuts and pat into your pan. (I mixed all of this in the food processor) The crust will be “crumbly” but will hold together once pressed into the pan. This will be more than enough for one large cheesecake and perhaps for a second smaller pie. Though it tastes so good on it’s own you may just end up eating it!

Barbara’s Classic Gluten Free Cheesecake

4 – 8 oz bars of gluten free cream cheese, softened
1 cup of granulated sugar
2 eggs
¼ teaspoon salt
1 teaspoon gluten free vanilla

Mix all of the ingredients with a beater until smooth and pour into the unbaked crust. Place in preheated oven for 30 minutes.

While that is baking, prepare the topping.( I totally skipped this step!!!!! I didn't use the topping)

2 cups gluten free sour cream
¾ cup granulated sugar
½ teaspoon of gluten free almond extract
Juice from ½ a lemon

Mix the topping ingredients in a bowl. After the first 30 minutes of baking, remove the cheesecake and spoon the topping onto the cheesecake. Be careful not to overfill the pan. Return the cheesecake to the oven and bake for an additional 10-20 minutes. You may want to place a piece of foil under the cheesecake just to catch any drippings. Cooking times can vary dramatically depending upon the amount of topping you choose to use. Watch to see when it starts to solidify but don’t let it stay in so long that the crust begins to burn. (I baked it for 40 minutes without the topping. The middle should still look a little jiggly.)

22 comments:

佐蓁 said...

"Very interesting post!!!!Thanks for the information!!!!!!!..................................................................

吳婷婷 said...

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溫緯李娟王季 said...

人生之中,比冒險更危險的一件事:不去冒險。..................................................

添d卉王賴uou珮甄賴賴 said...

人不可以求其備,必捨其所短,取其所長............................................................

潘凱花潘凱花 said...

長見識了,謝謝你!............................................................

林彥以林彥以 said...

成功可招引朋友,挫敗可考驗朋友............................................................

潘凱花潘凱花 said...

蛛絲馬跡皆學問、落花水面皆文章............................................................

陳佑發 said...

認真的看完~~幫你推一下............................................................

夏王彥霖益東 said...

hi!~~leave you a message to say hello, and thanks for your share!..................................................................

嘉王偉 said...

從來愛都不知它的深度,非得等到別離的時候..................................................................

林宗羅嘉菱達 said...

一個人的價值,應該看他貢獻了什麼,而不是他取得了什麼....................................................

君黃怡黃怡 said...

It is easier to get than to keep it.......................................................................

沈貞李添睿儀 said...

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王志陳雅竹豪 said...

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佳張張張張燕張張張張張 said...

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翊翊翊翊張瑜翊翊翊 said...

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廷淑君淑君伸 said...

Quality is better than quantity...................................................................

孫邦柔 said...

成功可招引朋友,挫敗可考驗朋友......................................................................

舒夏怡 said...

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黃英吳思潔吳思潔邦 said...

如果你批評他人。你就沒有時間付出愛......................................................................

fdsaf said...

快樂,是享受工作過程的結果......................................................................

Dee said...

uuuuuuu, wow, you've got a following from somewhere in Asia?
This cheesecake is DA BOMB!