Get ready to sink your teeth into the best desserts New York has to offer. What's more is, they are all gluten free! What could better?
GLUTEN FREE NEW YORK CHEESECAKE
Once you’ve tasted true New York-style cheesecake you will forever yearn to return to the Big Apple!
INGREDIENTS
For the cheesecake filling:
- 920g cream cheese ( 4 x 230g packs)
- 1 1⁄2 cups sugar
- 500ml sour cream
- 2 large eggs
- 1⁄2 teaspoon salt
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
For the Crust:
- 90g Butter
- 200g Gluten-free Biscuits (Shortbread is best)
INSTRUCTIONS
- Preheat the oven to 190°C and prep a large spring form pan as follows: Place a sheet of parchment paper over the inside bottom of the springform pan, fit the rim and lock in place. Trim excess paper from the underside of the pan. Place a large sheet of heavy duty aluminum foil on counter. Place the locked pan in center and raise up the foil to top rim. Crinkle around the outer top of rim. Using some firm butter (or spray and cook), fill in the inside lower rim of pan, using your finger to form a smooth lining. (like caulking a bathtub)
- For the crust, melt 90g butter in a medium pan. Stir in 200g biscuit crumbs (use a food processor to crumb biscuits) and mix until it is evenly moistened.
- Press the mixture into the bottom of the pan and bake for 10min. Cool on wire rack while preparing the filling.
- Beat cream cheese and sugar till smooth. Add sour cream, then eggs (one at a time). Add remaining ingredients. Mix on medium speed until well incorporated (about three minutes), scraping down sides of bowl several times while mixing to prevent lumps).
- Remove the spring form pan from freezer. Place pan onto a dishcloth onto counter and pour batter into pan. (So that it's not 'loud' when you temp it).
- With your palms around the outside rim of the pan, GENTLY lift (about 1") and drop-down pan onto the towel. Rotate an inch or so and repeat a few times to raise and release air bubbles from batter. (this will help keep your cheesecake from cracking).
- Set the spring form pan into a water bath. (A water bath is a baking pan or heat proof container larger than your cake pan with about an inch or two of water above the bottom of the cake pan). This is for even cooking and to preserve moisture).
- Bake at 190°C for 30 minutes. WITHOUT opening oven door, reduce temperature to 120°C and continue to bake for an additional two hours.
- Remove from oven, water bath, and outer foil. DO NOT unlock the spring form pan! Place on cooling rack for 60 minutes.
- Loosen cake from sides by going between the cake and the pan with the edge of a knife (if you didn't line the sides with parchment paper). Refrigerate for at MINIMUM of four hours but overnight is best. (NOTE: If you are using a topping, you can place it onto the cake about 2 hours after refrigerating the cake).
- Unlock and remove the side of pan. For easier slicing, use dental floss. Taut between your hands, press down over cake, then let go of one end, and slide out from side. Rotate and repeat for desired number of slices, thick or thin is up to you!
- Enjoy as is or add a topping of your choice.
SERVING SUGGESTION
Top with Blueberry coulis.
BLACK AND WHITE COOKIES
The black and white cookie is a New York City staple. It comprises of a cake base and half-chocolate, half-vanilla frosting.
INGREDIENTS
- 1 & 1/4 cup Gluten Free Flour
- ¼ teaspoon xanthan gum (if not added to your flour)
- ¼ tsp salt
- ½ tsp baking soda
- ½ tsp baking powder
- ½ cup white sugar
- 1 Tbsp unsalted butter, softened
- 1 large egg
- ¼ cup lactose- free or almond milk
- 3/4 teaspoon lemon juice or vinegar mixed into the milk to create ‘buttermilk’
- 1/4 teaspoon lemon extract
- 1 teaspoon vanilla.
BLACK AND WHITE ICING
- 3 cups confectioners’ sugar, sifted
- 1 tablespoon light corn syrup (more if you prefer a glossier frosting)
- 1-2 tablespoons hot water
- 1 teaspoon vanilla extract (colourless variety if you can find it)
- ½ teaspoon almond extract (optional)
- ¼ cup unsweetened cocoa
INSTRUCTIONS
- Heat oven to 350°F/180°C
- Line two baking pans with silicone baking sheets or parchment
- In small bowl, whisk together flour, salt, baking powder, baking soda, & xanthan gum until combined. Set aside
- In a large stand mixer with flat paddle cream the margarine or butter and sugar on medium speed until light and fluffy
- Add the egg, vanilla, and lemon extract until fully incorporated and fluffy
- On slow speed, begin to add the flour mixture and the ‘buttermilk’, alternating these two
- You want to be able to scoop or ‘drop’ the cookie-dough onto the sheet
- Using an ice cream scoop portion out your cookies in your desired size, with about 1 inch between cookies.
- Flatten slightly with the back of a spoon
- Bake for about 14 minutes or just until they look lightly golden (To test, use a toothpick in the thickest part and as soon as it comes out clean, take them out).
- Cool 10 minutes on sheet and then transfer to wire rack to cool completely before icing.
BLACK AND WHITE COOKIE ICING
- Sift the confectioners’ sugar into a large bowl
- Add the hot water by tablespoons along with the corn syrup, almond and vanilla until it looks thick and glaze-like
- Take half of this mixture and place in a second bowl to later create the chocolate glaze
- Add the unsweetened cocoa to that bowl
- Mix thoroughly and add a touch of hot water to thin if necessary
- Glaze the flat side/bottom side (not the domed side) of the cooled cookie with a spatula
- Do the vanilla side first over a piece of wax paper
- Set on cookie sheet at room temperature to harden (about 2 hours)
Recipe adapted from Rachel Paul
