October 25, 2008

Espresso Swirl Cheesecake

This is only the second time I've been able to enjoy cheesecake in nearly three years! The first time, was while visiting Cairns, Australia at a place called Fusion Organics. It was a huge slice of delicious pumpkin cheesecake. Click HERE for a link to that blog entry. Before Celiac, I was a huge fan of cheesecake. Especially strawberry cheesecake! However, I never really understood what it took to make one. I figured it must be very complicated, and due to its richness, figured it must be loaded with some form of gluten. Although many cheesecake recipes call for a small amount of flour, you can easily replace it with GF flour. In addition, it's actually very easy to make; the only part typically containing gluten is the crust. Now the only challenge will be to limit how many varieties I'm going to make in a given year, so that I can continue to fit into my clothes.

Although I absolutely love fresh strawberry cheesecake, I decided to try something a little different. For the crust, I processed a package of Pamela's Chocolate Chunk Cookies. I suggest using two packages. I only used one, and did not have enough cookie crumbs to fill the sides of the pie pan. You can actually use any kind of gluten free cookie you'd like. The possibilities are endless. Be creative and have fun with it. Because unlike other forms of creative expression, with culinary arts, you get to eat your masterpieces:) And I loved eating this one!








INGREDIENTS
  • 1 package (9 to 12 oz) gluten free cookies
  • 1 1/2 cups sugar, plus a tblsp
  • 6 tblsp butter
  • 1 stick melted butter
  • 3 tblsp instant espresso coffee powder (divided)
  • 4 (8 oz) cream cheese packages, softened
  • 1/3 cup gluten free flour (I used Bob's Red Mill All Purpose Baking Flour)
  • 7 eggs, whisked up
  • 1 cup (1/2 pint) heavy or whipping cream
  • 2 tblsp pure vanilla extract
  • 2 oz bittersweet chocolate or 1/3 cup semi-sweet chocolate chips

BAKING DIRECTIONS
  • On bottom rack in oven, place a pan half filled with water (this keeps the cheesecake from getting too dry), and preheat the oven to 350 degrees F.
  • Throw the cookies and a tablespoon of sugar into a food processor and grind up. Set aside.
  • In a small saucepan, melt 6 tblsp of butter, then add 1 tblsp instant espresso. Stir until dissolved. Remove the saucepan from the heat and stir in the cookie mixture. Into a 9-inch pie pan, press the crumb mixture onto bottom and up the sides.
  • In a medium bowl, using an electric mixer, beat the softened cream cheese, remaining 1 1/2 cups sugar, flour and melted butter until it's all mixed and creamy. Gradually beat in the eggs, cream and vanilla until smooth. Set aside 1 cup batter. Pour the rest of the batter into the prepared pan.
  • In a microwave-safe bowl, microwave chocolate on HIGH for 1 minute or until chocolate is melted. Stir chocolate until smooth, and then stir in the remaining 2 tblsp instant coffee until dissolved. Stir chocolate mixture into the cup of remaining batter until blended. Drop mixture by tablespoon onto the batter and swirl with a knife.
  • Bake for 1 hour and 10 minutes, or until edges are golden. Without opening the oven door, turn the heat off and let cheesecake stand in oven for 30 more minutes. Remove from oven and cool on a wire rack. Cover and refrigerate over night. Best if made 24 hours ahead.
  • Cut yourself a huge slice and Enjoy!

1 comment:

Angie said...

That must have been a great gathering...wine and dine with so many people, who share the same interest.........
I don't know what exactly celiac disease is....I have been wondering that I have the same problem....is "heart burning" after eating gluten-rich stuff one of symptoms?

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Just So You Know...

The information presented in this blog is intended to educate and entertainment. However, I'm not a medical expert.  I also do not know absolutely everything about Celiac Disease.  What I do know has been learned through trial and error, research, and what has been taught to me by friends who also share my food-related affliction.  Please take the time to do your own research about Celiac Disease and gluten-related issues.  I have a list of links to useful resources along the left-side of this blog. Also, feel free to cross-check my statements. If you find contrary information, please let me know. Thanks so much for visiting Trav's Gone Gluten Free!