Monday, July 14, 2008


Today I looked in the madre's fridge and saw it: cheesecake, but full of gluten. So, I decided to make my own.


1/2 c. ground walnuts
1 c. GF flour mix
1/4 c. brown sugar
4 T butter, melted.

Mix it all up, then press into a pie pan or 8" cake pan

Filling: (all room temp)

8 oz cream cheese, softened
1/2 c. sugar
1/2 t. vanilla
1/4 c. milk
dash of salt
2 eggs
1 T. tapioca starch

With a hand mixer, mix everything but the eggs. Add the eggs one at a time until they're just mixed in. Pour into the pan and bake at 325 for around 30-35 minutes, or until the top looks set. Let it cool slowly in the oven, then chill in the fridge for a few hours. Add toppings. I used gf strawberry pie filling.

PS. it freezes well, just make sure you freeze it without toppings

1 comment:

Anonymous said...

I also am a college student with Celiac's disease. We make cheesecake with a candy crust, mashed up peanut butter cups are incredible. They bake and melt slightly, forming a solid, great tasting crust.