It seems to be a tradition in my home for me to make Mother's Day dinner. For one reason or another my husband can't do it. This year I decided to keep the dinner simple (roasted chicken, whipped potatoes and a green salad) and serve a truly decadent dessert. This was my first attempt at a gluten-free cheesecake and I was so happy with how it turned out!
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| The little beauty cooling off. |
I started by preparing a gluten-free brownie mix (Betty Crocker, it has chocolate chips) and spread it on the bottom of a greased spring-form pan.
Then I prepared the filling:
2 Packages Softened Reduced-Fat Cream Cheese
1 C Fat-Free Sour Cream
1 Egg
1/2 C Organic Cane Sugar
1 T All-Purpose Gluten-Free Flour
1 t Vanilla Extract
1/3 C Milk
2 t Orange Zest
A Squeeze of Fresh Orange Juice
Combine cream cheese, sour cream, egg, flour and sugar. Blend until smooth. Add vanilla, orange zest, orange juice and milk. Pour on top of brownie batter.
Place pan on jelly roll pan (deep cookie sheet) with 1/2 C water, replace water as it evaporates. Bake for 20 minutes at 375, and 350 for 20 minutes until knife comes out clean.
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| Gooey and delicious. |
Every decadent cheesecake needs a sauce or topping. It's a fact. On the fly, I put together a strawberry sauce.
Strawberry Orange Sauce:
Hull and Slice 1 Carton Local Strawberries
1 T Organic Cane Sugar
1/4 C Fresh Orange Juice
Mix in medium bowl and let soak for at least 2 hours. The strawberries will break down a little and absorb some of the orange flavor.
With all of the reduced and non-fat ingredients, I didn't feel guilty eating it. The cheesecake was light and fluffy, and the crust was delightfully gooey. It was the perfect combination.
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| Complete with the sauce and dark cacao shavings. |
I'll give you a moment to let that sink in.
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Serve cold, and SAVOR.
Coming next, those caprese chicken burgers I've been meaning to post!
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