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    Scott Adams
    Scott Adams

    Susie's Cheesecake (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from the Notte family.

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    Ingredients:
    ¼ pound gluten-free sweet butter
    1 ½ cup sugar
    32 ounces whipped gluten-free cream cheese
    16 ounces gluten-free sour cream
    2 tablespoons corn starch
    1 teaspoon gluten-free vanilla
    1 ½ teaspoon lemon juice
    5 eggs

    Directions:
    Let cream cheese, sour cream and butter stand at room temperature for 1 hour. Cream together the butter and the sugar. Mix in cream cheese then add sour cream. Add remaining ingredients except eggs and mix until smooth. Beat each egg individually and mix into batter one at a time (you can mix by hand or with a mixer on the lowest speed.)

    Pour the mixture into a 10 inch greased spring form pan. Line the pan with aluminum foil. Place the spring form pan into a large roasting pan that is half filled with hot water. Bake in a preheated 375F oven until golden brown and hour to an hour and a half. When it is golden brown, turn off the oven and let stay in oven for another hour. Remove spring form pan from oven and refrigerate until cold. Remove from pan and serve.



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  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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