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| Gluten-free Cheesecake |
It’s another Valentine’s Day
wedding anniversary (our 29th).
No trips or dining out this
year because we both have miserable colds, but there will be a treat to mark
the event.
I haven’t made any type of
cheesecake in over twenty years, and this recipe caught my attention with its
name: “Japanese Cotton Cheesecake”.
It looked to be a more
involved recipe than I ordinarily make, and frustrating that it took two hours
for the eggs, butter and cream cheese to warm up on the counter.
It was worth it! The result was light and fluffy, needing no
additional embellishment for my taste – but my husband Dan insisted on topping
his slice with the wild grape jelly that my Mom made for us last summer.
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| Cup4Cup Gluten-free Cheesecake |
Notes on the Recipe, Tips and Tricks
from Trang of RunAwayRice
· Eggs are easier to separate when they are cold.
· Keep the paper lining to no more than 4 inches tall.
Too much paper will prevent the top of the cake from browning.
· The water bath is essential for keeping the cake moist.
· This is one recipe where over-baking is okay.
Depending on your oven it may take up to 1 1/2 hours.
· If your cake cracks on top, the heat is too high or
the cake is too close to the heating element.
· The cake will shrink. Leaving it in the oven after
it’s done helps to minimize some of the deflating.
· Refrigerate the cake for at least 4 hours. The
cold sets the cream cheese and greatly improves the flavor and texture.
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| Japanese Cotton Cheesecake |
Gluten-free “Cotton” Cheesecake
Adapted from a recipe
published on RunAwayRice
Serves 8-10
Ingredients:
5 Large Eggs (separated, at room
temperature)
1/4 tsp. Cream of Tartar
1/4 Cup White Sugar
8 oz. Cream Cheese (room
temperature)
1/2 Cup Redbarn Creamtop Milk
1/4 Cup Unsalted Butter (room
temperature)
Another 1/4 Cup of Sugar
1 TB Lemon Juice
1/4 Cup Gluten-free Flour (I
used Cup4Cup)
2 TB Cornstarch
Equipment: 8-inch Springform
Pan
Directions:
Preheat oven to 315f
Line the pan with parchment
paper. Wrap the outside with aluminum foil to make it waterproof.
Add an inch of water to a larger
pan and place on the lowest oven rack.
Beat egg whites until
foamy. Add cream of tartar.
Gradually add 1/4 cup of
sugar and continue until soft peaks form.
In a separate bowl, beat
cream cheese and milk until smooth.
Beat in butter, ¼ cup sugar
and lemon juice.
Mix in flour and
cornstarch.
Beat in yolks to create a
smooth batter.
Gently fold 1/3 of the whites
into the batter at a time.
Pour into pan. Smooth top and tap on the counter to remove
any big air bubbles.
Place pan into the water bath
and bake for 1 hour and 10 minutes.
Check for doneness with a
toothpick. It should come out clean.
Bake for an additional 10-12
minutes to brown the top.
Turn off oven, open the door
slightly and let the cake cool in the oven for 1 hour.
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| Cotton Cheesecake |
Remove cake from the pan and
refrigerate for at least 4 hours.
Serve with fruit, chocolate
sauce, or whipped cream.
