GLUTEN-FREE RECIPES: Gluten-Free Vanilla Bean Cheesecake . . . Tuna Quiche
By: Herald Staff and Wire Reports,
Gluten-Free Vanilla Bean Cheesecake
3 cups crisp rice cereal
1 cup pecans
1 teaspoon salt
¼ cup packed brown sugar
½ cup (1 stick) butter, melted
1 tablespoon vanilla extract
FOR CHEESECAKE FILLING:
16 ounces cream cheese, softened
1 cup sour cream
1 cup granulated sugar
1 vanilla bean
2 tablespoons butter, softened
2 teaspoons vanilla extract
2 tablespoons cornstarch
FOR MOUSSE TOPPING:
1 cup heavy (whipping) cream
3 tablespoons powdered sugar, divided
4 ounces white chocolate, chopped coarsely
4 ounces cream cheese, softened
1 vanilla bean
1 teaspoon vanilla extract
Make the crust: Preheat the oven to 350 degrees. Grease a 10-inch springform pan. Process rice cereal in a food processor until fine crumbs form. Transfer to a mixing bowl. Add pecans to the food processor and process until they start to stick to the sides. Add pecans to rice mixture.
Add salt and brown sugar to rice mixture; blend well. Add melted butter and 1 tablespoon vanilla extract. Mix until the mixture starts to stick together when lightly pressed. Press into the bottom and slightly up the sides of the springform pan.
Make the filling: Combine 16 ounces cream cheese, sour cream and granulated sugar; mix until sugar is dissolved. Split 1 vanilla bean in half and gently scrape the seeds into the cream cheese mixture. Add softened butter, 2 teaspoons vanilla extract and cornstarch. Beat with a mixer 2 minutes or until smooth. Do not overmix.
Pour over crust and smooth gently with a spatula. Bake until edges brown slightly, 30 to 35 minutes. Let cool for 1 hour. While cheesecake is cooling, chill in a mixing bowl.
Make the mousse: In the cold mixing bowl, beat cream until soft peaks form. Gradually beat in 2 tablespoons powdered sugar until stiff peaks form. Transfer to a clean bowl, cover and refrigerate.
Melt white chocolate in the microwave in 30-second bursts, taking care not to overmelt. (The chocolate does not have to be completely liquid, but it should not have any visible chunks.) Place 4 ounces cream cheese in the unwashed mixing bowl. Add the remaining 1 tablespoon powdered sugar and beat until fluffy.
Split the vanilla bean in half and gently scrape the seeds into the bowl with the cream cheese. Add melted chocolate and 1 teaspoon vanilla extract; beat until smooth. Fold in the whipped cream Zc at a time.
Spread the mousse over the cooled cheesecake with an offset spatula. Refrigerator for 4 hours or until cold. Run a warm knife around the edge before removing the sides of the springform pan.
Yield: Serves 10.
Approximate nutritional analysis per serving: 730 calories, 56 grams fat (31 grams saturated), 135 milligrams cholesterol, 8 grams protein, 48 grams carbohydrates, 36 grams sugar, 1 gram fiber, 510 milligrams sodium, 120 milligrams calcium.
1 3½-cup bag Pamela’s Gluten-Free Bread Mix (see note)
2¼ teaspoons yeast
1 tablespoon margarine or canola oil
½ cup chopped onion or leek
¼ cup low-sodium chicken broth
½ cup whipped salad dressing or mayonnaise (regular or light)
½ cup soy milk
1 tablespoon cornstarch
1 teaspoon dried dill weed
Dash hot sauce
White pepper to taste
1 cup shredded soy cheese (Cheddar or Monterey jack or mozzarella)
2 5-ounce cans of white albacore tuna, drained
Preheat oven to 350 degrees. Prepare pie crust according to directions on bread mix bag. Prebake ½ of the dough in a 9-inch pie pan for 15 minutes (freeze other half for another use).
In skillet over medium heat, saute onion in margarine until softened, 5 minutes. Add broth and boil 1 minute. Set aside to cool slightly.
In bowl, whisk together mayo, milk, eggs, starch until smooth. Stir in onion mixture, seasonings and cheese. Fold in tuna. Pour into pie shell and bake 35 to 40 minutes until filling is set. Shield edges of crust with foil it if becomes too brown.
Yield: Serves 6.
Note: Pamela’s Gluten-Free Bread Mix is available at Hugo’s or you could substitute any other gluten-free bread mix such as those available at Amazing Grains.