In the last post, I mentioned a gluten-free chocolate cake that my friend Sarah made for a dinner party at our place. This time, it's a gluten-free cheesecake that I made for a dinner party at her place!
I've never made a cheesecake, so this was an exciting (and scary) experiment for me. I bought a springform pan, and all the necessary ingredients.
For the crust, I used the recipe on the back of Pamela's Ginger Mini Snapz (which are a gluten-free cookie). This basically involved crushing up a bag of the cookies, mixing in melted butter, and pressing into the bottom of the pan. It also had to bake for about 10 minutes, then cool (which I failed at doing, instead putting ingredients in. Whoops!)
The recipe was for a caramel apple cheesecake, which looked different from the picture there, and I would argue looked far more delicious. I put the caramel apple topping in the middle, with a row of walnuts around the outside. Mmmm.
The dinner party attendees seemed to thoroughly enjoy the cheesecake, and it didn't have any weird gluten-free taste to it, which is always a plus! I should mention that prior to the cheesecake, we enjoyed tortilla chips with salsa and homemade guacamole, and Sarah's delicious Mexican feast of rice, black beans, and enchiladas!
Wednesday, April 7, 2010
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