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Date: | Sun, 18 Jan 2009 13:14:31 -0500 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
No Crust NY-Style Cheesecake- serves 12-16
From: the movie, “Waitress”: Baby Screamin’ its head off in the
middle of the night and ruinin’ my life Pie, adapted by Lisa Teem Bell
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 & 3/4 C. white sugar
5 eggs
1 egg yolk
1 C. unsalted butter, softened
1/8 C. cornstarch
1 & 1/2 C. sour cream
1/2 tsp. gluten-free almond extract
1/2 C. heavy whipping cream
1 tsp. gluten-free vanilla extract
1/2 tsp. nutmeg
1 C. chopped pecans (optional)
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 & cornstarch. Blend in sour cream. Transfer to
an extra large mixing bowl. With electric mixer, add whipping cream,
& almond & vanilla extracts. Blend in eggs and egg yolk ONE AT A
TIME, mixing & scraping bowl with spatula thoroughly between each
addition.
3) Pour batter into pan. Place pan in roasting pan & add water (about
4 C., to prevent cracks) outside of the springform pan.
Bake on center rack for 70 mins.
4) Turn off oven and let cool with the door open for 1 hour.
Remove springform pan from water bath & chill for at least 3 hrs.
before removing the cake from the pan.
Dust with nutmeg, and top with chopped pecans, if desired.
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