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.
It is creamy and rich and seems to be a family favorite.
1/2 cup of cookie crumbs
4 large eggs,separated
1 cup of sugar
1 teaspoon of pure GF vanilla extract
1 cup of heavy cream
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.
then turn off the oven
and let it cool for 2 hours
with the oven door ajar!
although it didn't look perfect and beautiful-
I hope everyone had a wonderful Mothers Day...

