Okay, this was just so cool I had to share. This is my partner’s recipe:
1. Take two pieces of gluten-free bread (I recommend the Udi or Rudi brands because they actually toast properly and they don’t fall apart into crap immediately upon drying out or getting wet!) Pop them into the toaster and toast to desired darkness.
2. Butter one side of each piece of gf bread with kosher or vegan margarine (since both are lactose free).
3. Cut pieces of veggie or soy cheddar-flavoured “cheese” (Safeway has a good lactose free veggie cheese brand, and Okanagan Soya makes an awesome product) to fit the bread. Place them between the sides that are NOT buttered. Press together on a microwave-safe plate.
4. Heat in microwave until “cheese” melts to desired texture (Okanagan Soya took 45 seconds to become natcho-cheese gooey, and normally it doesn’t melt as well as regular cheese).
5. Enjoy! Result tastes just like pan-fried grilled cheese sandwiches, only the soy cheese is properly melted!
You’re welcome . . . 🙂
The Best New York Cheesecake
New York Cheesecake
(Jim Fobel’s Old-Fashioned Baking Book)
5 large eggs, room temperature
2 cups (one pint) sour cream, room temperature
4 8-ounce packages cream cheese, room temperature
8 tablespoons (one stick) unsalted butter, room temperature
1 1/2 cups sugar
2 tablespoons cornstarch
1 1/2 teaspoons vanilla extract
1 teaspoon fresh lemon juice
1 teaspoon grated lemon zest
Generously butter the inside of a 10-inch springform pan. Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides, crimping and pleating the foil to make it conform to the pan. This will help to prevent water seeping into the pan when you put it into the bain-marie. Position the baking rack in the center of the oven; preheat the oven to 300* Fahrenheit.
In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended.
In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy. Add this to the egg-sour cream mixture and beat until smooth.
Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly, about 2 minutes.
Pour into the prepared springform pan and place in a roasting pan (or other pan) large enough to prevent the sides from touching. Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the springform pan.
Bake for 2 hours, 15 minutes, or until the cake is very lightly colored and a knife inserted in the center emerges clean. Remove from the water bath and carefully peel the aluminum foil from around the pan. Let stand at room temperature until completely cool, about 4 hours. Refrigerate, covered, until well chilled. For best flavor and texture, this cheesecake is best chilled overnight.
*Lactose-free notes – there are lactose free sour creams (available at Superstore), cream cheese (a little harder to find, try specialty shops) and butter (vegan margarine works.)
Courtesy of Food for a Hungry Soul blog.
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