Thursday, December 30, 2010

Tiny Typo Topples GF Treat

Subscribers to Gluten-Free Living know I’m not happy in the kitchen. But, like a 95-pound weakling giving advice on tackling in football, I ventured into the baking field in our last issue by including a recipe for my mother-in-law’s cheesecake. It’s delicious and really easy to make.

But like anything else, you need a little experience and careful attention to details. In this case, the attention to tiny details should have extended to the production portion of the last issue. The recipe, as printed in the magazine, says, “Beat the egg yolks until stiff.” Frankly, I know enough to be dangerous in the kitchen, but I have a feeling you could beat those yolks until New Years Eve 2011 and they still might not be stiff.

The recipe in the magazine directs you to first separate the eggs and then beat the yolks until thick. So far so good. But then comes the mention of beating the yolks until stiff. The copy should have read, “Beat the egg whites until stiff.” That tiny typo got by me, our entire editorial staff, our graphic designer and our proofreader. I’m really sorry.

So, in the event you are looking for something to serve New Year’s Eve 2010, here’s the corrected version of Lily’s Cheesecake:

Preheat oven to 325o

Crust: Actually the cake is fine without a crust. But if you want one, try Kinnikinnick’s Graham Style Crumbs, see if there is a recipe in one of your GF cookbooks, or simply crush some GF cookies with a rolling pin and mix them with melted butter (1-2/3 cup cookie crumbs to 1/3 cup melted butter). Press the crumbs into the bottom of a 9-inch spring form pan.

Filling:

6 eggs, separated
1 cup sugar
1 pinch salt
1 tspn. vanilla
1 tspn, lemon juice
1 lb. cream cheese (2 8-oz. pkgs.)
1 pint sour cream

Beat the yolks until thick. Then add sugar, salt, vanilla and lemon juice. Add cream cheese and beat, and then add sour cream. In a separate bowl, beat the egg whites until stiff (but not dry) and fold into the egg yolk mixture. Pour into crust.
Bake at 325o for one hour. Turn the oven off and leave cake in the oven for one hour more without opening the door.
Serve plain or with whatever topping you’d like. This makes a very big cake.

Whether or not you serve Lily’s Cheesecake for your New Year’s celebration, I join Amy and Kendall in wishing everyone a Happy New Year and the best of everything in 2011. For my part, I promise to aim for no typos in our issues and no more terrible headlines!

2 comments:

Pat said...

I'm new to GF living and, frankly, am not very happy about it. I'm trying hard to find recipes that I can relate to. This looks like a good one. I look forward to giving it a try. I'll let you all know how it works out. And I look forward to hearing from others.

Joe said...

This is very similar to the cheesecake my mother made for decades. I've been making it for many years as well. I use 12 oz gf gingersnaps plus melted butter for the crumb crust and topping (my recipe uses half the crumbs for crust, the other half sprinkled on top prior to baking) in place of the original zweiback crumbs--mom's recipe pre-dated graham-cracker crumb crusts. I've found that it works well to make the full amount of crumbs, but halve the filling recipe, using a 9-inch springform.