My friend Michele developed Celiac disease a couple of years ago and can no longer eat anything with gluten in it. I thought then _ and still think _ this is a horrible thing to have happen to anyone who loves bread. And I love bread. A lot.
Michele has adapted well, learning to convert recipes so she can still have some of her favorite things. She has become a big fan of cheesecake because it’s almost always gluten-free except for the crust, and that can readily be converted.
She made a fabulous lemon cheesecake for our pie party this year. To do so, she used the recipe below, converting it to be gluten-free. She also used only about half of the batter because the rule for the pie party was that whatever you made had to fit in a pie plate. If you make a full batch, use a deep spring-form pan because the cake will rise.
Lemon Dream Cheesecake
2 cups graham cracker crumbs (you can use conventional or gluten-free)
4 tablespoons butter, melted
32 ounces of cream cheese, softened (this is 4 packages)
1 cup sugar
1/2 cup heavy whipping cream
1/4 cup lemon juice
2 tablespoons all-purpose flour (if going gluten-free, substitute corn starch)
1 tablespoon grated lemon peel
2 1/2 teaspoons vanilla extract
1 teaspoon lemon extract
5 eggs, beaten
Combine graham cracker crumbs and butter in a bowl. Press the dough into the bottom and sides of a greased pan. Michele recommends a 10-inch spring-form pan with deep sides.
In a large bowl, beat the cream cheese and sugar until smooth. Beat in the whipping cream, lemon juice, flour (or corn starch), lemon peel, vanilla and lemon extract. Add the eggs and beat the ingredients on a low speed until combined. Pour the batter into the crust.
Place the pan in the oven and put a cookie sheet under it in case it overflows.
Bake at 325 degrees for 55 to 65 minutes until the center is set. Cool on a wire rack for 10 minutes and then refrigerate overnight.