Gluten Free Dessert

Ever since my sister-in-law and niece were diagnosed with celiac disease, I have vowed to make them something special at family gatherings, but to this day, I have not. So, to repent for my sins, after all it is the Easter season, I have decided to post a special dessert for those who have celiac and have a hard time finding good things to eat.

If you don't know what Celiac is ~ it is a genetic disease of the digestive system that's triggered by gluten, a protein found in wheat, as well as rye and barley. Parents sometimes use the words allergy or intolerance to help other people (like me) understand celiac disease, but it's actually an autoimmune disease and not an allergy.

When a child with celiac disease eats foods containing gluten, their immune system attacks the lining of their small intestine so that they are unable to absorb all the nutrients in food. As a result, they may stop growing, become malnourished, and develop a variety of other consequences. To learn more about celiac click here, to learn how to make this awesome looking cheescake keep reading.

Very Berry Cheesecake

Ingredients:

For crust:4 gf cookies or biscotti, 1 Tablespoon vegetable oil

For filling:4 ounces gf cream cheese, softened 1 cup sugar, 2 cups gf cottage cheese, blended in a food processor until smooth, 1/2 cup plain gf yogurt, 1/3 cup corn starch, 2 large eggs, 3 large egg whites, 2 Tablespoons fresh lemon juice, 2 teaspoons lemon zest, 1/4 teaspoon salt, 2 cups fresh berries, strawberries, blueberries, raspberries, etc.1/4 cup red currant jelly

Directions:

Preheat oven to 300 degrees F.

Lightly oil a 9" springform pan or a solid 1" fluted bake dish.

Break cookies into pieces and place in a food processor. Pulse until finely ground. Add oil and pulse until blended.

Press crumbs evenly into bottom of prepared pan.

In a large bowl, beat cream cheese with an electric mixer until smooth.

Add sugar and beat until smooth. Add cottage cheese, yogurt, corn starch, eggs, egg whites, lemon juice, lemon zest and salt. Beat until well blended.

Pour batter into prepared pan and smooth top. Bake for 50-55 minutes. Turn off heat and let cheese cake sit in oven with door ajar for 1 hour. If using a springform pan, transfer to a wire rack and let cool completely. If using a solid dish, let cool completely in dish. Arrange berries on top.

In a small saucepan, warm jelly over low heat until melted. With a pastry brush, coat berries with jelly glaze. Serve at room temperature, or refrigerate. Serves 12.

Tips: This is one tip I will be using!
You may also use "Pamela’s Butter Shortbread Cookies" to make the crust. Click here for more of Pamela’s products.

Looks yummy! Now, lets see if I can make it.