Monday, January 10, 2011
Gluten-Free Chocolate Cheesecake for the New Year
This cake recipe is straight out of our Gluten-Free Desserts cookbook (page 30), and it yields a nice thick and rich and creamy dessert that can also be kept frozen if you want to save part of it for a later date (which I did, after I at nearly half of this beast myself over a week's time). This cake will serve a nice sized party, since it weighs nearly 5# (it fills a 10-inch round springform pan to the brim); 3.5 pounds of that weight is from the cheeses in this delicious treat! I just cut the chilled cake into pieces, wrap those pieces in plastic wrap, place those into freezer baggies, and freeze them until I want to thaw and eat more (after my recent mass consumption spree, it may be June until I get a piece out again. lol)
The cake makes a perfect recipe even for inexperienced bakers, presuming you have a decent mixer that can handle the pile of cheeses and other ingredients (our Kitchenaid works just fine). I create the crust and get that pre-baked while mixing the cheesecake filling. Total prep-time is no more than 1/2hr, and then another 70minutes of baking time. Cool the cake overnight, and it is ready for eating by you and/or anyone else you would like to share it with.
Couple this cake with your New Years exercise plan, and it will work out even better :)