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Today I cooked a seafood dinner for my Mom-
I made Salmon,Shrimp Scampi and Linguini with Clam Sauce (of course Mom made the Clam Sauce because hers is always better!).
For dessert I made my first Gluten Free Cheesecake.
I found a great Gluten Free chocolate cookie (by Pamelas products)
that made the perfect crust for the bottom of the cake.
I made Salmon,Shrimp Scampi and Linguini with Clam Sauce (of course Mom made the Clam Sauce because hers is always better!).
For dessert I made my first Gluten Free Cheesecake.
I found a great Gluten Free chocolate cookie (by Pamelas products)
that made the perfect crust for the bottom of the cake.
I used a cheesecake recipe from Pierre Franey's Cooking in America.
It is creamy and rich and seems to be a family favorite.
It is creamy and rich and seems to be a family favorite.
The base:
1 tablespoon of butter
1/2 cup of cookie crumbs
1/2 cup of cookie crumbs
The Cheesecake:
3 packages of cream cheese (8 oz.each at room temp)
4 large eggs,separated
1 cup of sugar
1 teaspoon of pure GF vanilla extract
1 cup of heavy cream
4 large eggs,separated
1 cup of sugar
1 teaspoon of pure GF vanilla extract
1 cup of heavy cream
Preheat the oven to 325 degrees
Butter the bottom of a 9 inch spring form and spread your cookie crumbs.
In the bowl of a mixer cream your cream cheese,add your eggs and blend for 15 seconds.
Add 3/4 cup of sugar and your vanilla. Keep beating for 5 seconds.
In another bowl,preferably copper- beat the eggs until soft peaks form.
Gradually add the remaining 1/4 cup of sugar- continue beating until stiff peaks form .
Using a large rubber spatula,fold the egg whites into the cream cheese mixture.
Pour into your spring form pan and place on a tray into the oven.
In the bowl of a mixer cream your cream cheese,add your eggs and blend for 15 seconds.
Add 3/4 cup of sugar and your vanilla. Keep beating for 5 seconds.
In another bowl,preferably copper- beat the eggs until soft peaks form.
Gradually add the remaining 1/4 cup of sugar- continue beating until stiff peaks form .
Using a large rubber spatula,fold the egg whites into the cream cheese mixture.
Pour into your spring form pan and place on a tray into the oven.
Bake for 1 hour...
then turn off the oven
and let it cool for 2 hours
with the oven door ajar!
then turn off the oven
and let it cool for 2 hours
with the oven door ajar!
I was so happy-
although it didn't look perfect and beautiful-
although it didn't look perfect and beautiful-
IT WAS DELICIOUS!
I hope everyone had a wonderful Mothers Day...
I hope everyone had a wonderful Mothers Day...