Sunday, March 7, 2010

Where to start? Cheescake!

So, I've had the idea to create a blog based on the dinners my new husband and I are eating each night for awhile but never got it off the ground.  I think it's time to start!  Let's get some suppers cooking shall we?  Now granted, this post isn't about a dinner (I guess it could be... but WOW! that would be quite a meal!), but I thought I'd start off with a bang.  My man's favorite dessert is cheesecake. Any kind at all. It could be plain, chocolate, fruity, New York really doesn't matter.

For New Years Eve this year I made us a rockin' cheesecake (gluten free of course!).  This was not dairy free but it was mostly sugar free. 

First I started with this basic recipe but made a few changes. 

New York Style Agave Cheesecake
2 cups graham crackers  crushed Pamela's GF Dark Chocolate, Chocolate Chunk
1/2 cup butter melted
4 packages (8 oz.) cream cheese, room temperature
3/4 cup Agave Nectar
1/4 cup flour Better Batter Flour (or any GF flour)
5 eggs
1/3 cup heavy cream
1 teaspoon vanilla

I also added chunks of Pamela's Cookies and chocolate chips to the batter. YUM!
To make crust, in a small bowl stir together graham cracker crumbs and butter until well blended. Press mixture evenly onto bottom and sides of a greased 9-inch springform pan; set aside. Preheat oven to 350°F. To make filling, combine cream cheese, agave and flour in bowl of an electric mixer. Beat until smooth. Add eggs one at a time, beating well after each addition. Beat in cream and Mexican vanilla. Pour cream cheese mixture over crust, bake 15 minutes. Lower oven temperature to 200°F and bake 1 hour and 30 minutes longer or until center no longer looks wet or shiny. Turn oven off. Let cheesecake cool in oven 1 hour with oven door ajar. Remove cheesecake to a rack to cool completely. To prevent top of cheesecake from cracking during cooking, run a knife around the edge of the pan so that cake can pull away freely as it contracts. Cover and refrigerate cheesecake for at least 4 hours before serving.

After the cheesecake cooled I topped it with more Pamela's cookies broken up, some Glution's Gluten Free Pretzels.   On top of that I drizzled melted chocolate and some homemade caramel.It was A.M.A.Z.I.N.G. and totally unhealthy! But what a way to start the new year! :)  Enjoy!

Homemade Caramel Sauce: 
Makes 2 cups
  • 1 cup sugar   light agave nectar
  • 6 tablespoons (3/4 stick) cold unsalted butter, cubed
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon vanilla extract
  • 1/2 cup heavy cream

  1. In a medium saucepan, heat sugar over medium-high until melted and brown at edges, 3 minutes. With a heat-resistant spatula, pull melted sugar toward center until all sugar is melted and caramel is deep amber in color, 3 minutes more.
  2. Immediately whisk in butter, coarse salt, and pure vanilla extract (take care as mixture is extremely hot and will bubble).
  3. Whisk in heavy cream.
  4. Pour into a heatproof container and let cool. (To store, refrigerate, up to 3 weeks.)
From Everyday Food, October 2009

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