Favorite Dessert This week: Cheesecake!

Jun 30
Posted by: Under: Gluten Free Baking, Gluten Free Desserts, Special Events

In an instant of sheer brilliance, we purchased a frozen cheesecake for our daughter’s 9th birthday party.  It didn’t occur to me before this, that the cake might actually be gluten free! Come to think of it, my favorite cheesecake is nothing more than eggs, sugar, and cream cheese!  So, yeah, in its truest sense, it IS gluten free!

Is that not the best news ever?!?

Yes, there is a slight chance that you already knew that.  But how can I keep news like this to myself??
Here’s the one that always works for me – the classic cream cheese cake – from the Philadelphia Cream Cheese package:

  • 3 bricks (250g) of cream cheese, softened
  • 3 eggs
  • 3/4 cup sugar
  • 1 tsp vanilla
  1. Preheat oven to 325, spray/coat 9″ springform pan
  2. combine cream cheese, sugar, and vanilla until well blended.
  3. Add eggs, one at a time, just until blended.
  4. Pour into prepared pan.
  5. Cook for 45 – 50 minutes until center is just about set.
  6. Cool, remove rim, refrigerate for four hours until set.

As long as you don’t contaminate your cheesecake with a dirty springform pan, you have a perfectly delicious and gluten free cake!

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Fluffy Chocolate Cake

Dec 03
Posted by: Under: Gluten Free Baking, Gluten Free Desserts, Special Events


I would say this is medium-fluffy.  But compared to most gluten free chocolate cakes – this is fluff-heaven.  :)   Recipe modified from taste.com.au

Preheat to 170°C.  Grease and flour a 7″ springform pan.  I used a regular 8″ cake pan.

Ingredients:

  • 1 c rice flour
  • 1/2 cup corn starch
  • 1/2 cup potato starch
  • 2/3 cup cocoa pwd
  • 1 tsp guar gum.
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 eggs, room temperature
  • 1 1/2 cup sugar
  • 50 g. butter, melted
  • 200 gram vanilla yogurt
  • 2/3 cup milk
  • 1 tsp vanilla

Instructions:

  1. Mix all the dry ingredients (from flour to baking soda).  set aside.
  2. Mix all remaining ingredients (wet).
  3. Make a well in dry ingredients, add all wet ingredients at once.
  4. Mix on medium for 2 minutes.
  5. Bake 50 – 60 minutes or until toothpick inserted in center comes clean.  Sit 5 minutes, then remove to wire rack to cool.

Was nice and fluffy.  I recommend eating the same day or it gets dry, just like all the rice flour baking.  I suppose if you seal it well, and place in plastic bag with a wet paper towel, it may retain some moisture overnight.  Alternatively, just cut it up, freeze individual slices, and defrost when ready to eat!  Heat it up in microwave, add a dollop of ice cream and hot fudge sauce – decadent!

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Another Ice Cream Cake

Jun 25
Posted by: Under: Gluten Free Desserts

for my 8 year old’s birthday last night, we made up this ice cream cake:

  • gallon of chocolate marble ice cream, softened
  • chocolate syrup
  • 2 crunchie chocolate bars by Cadbury (Canada), crushed
  • 2 cups of whipped topping
  • food coloring, sprinkles, candies, candles, etc.
  1. In a 10″ springform pan, scoop a 2″ layer of the icecream.
  2. squeeze 1/4 cup of syrup evenly over the top.
  3. Sprinkle all chocolate bar crumbs over syrup.
  4. top with another 2″ of ice cream.
  5. Freeze.

Before serving:

  1. Remove from freezer 1/2 hour before serving.
  2. Mix a couple drops of food coloring with the whipped topping. We used 3 red drops in a whole tub of Cool Whip and it went a medium dark pink.
  3. Spread Cool Whip over cake.  Press randomly into it with the flat side of a spatula, and it will make little meringue-like tops.
  4. Sprinkle with pretty things!  :)
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