November 15, 2010

Gluten Free Low Glycemic Cheesecake

This recipe takes a little bit of work but it is well worth the effort

This recipe is best if made the day before you plan to serve it.

Black Bean Brownie Recipe:
1 1/2 cups Ghiradelli 60% Cocoa Chocolate Chips or 2 - Ghirardelli 60% Cocoa Bittersweet Chocolate bars (I will also use Enjoy Life - gluten free,corn free, soy free chocolate chips)
2 Tb Water
1 Tb Dutch Cocoa- I use Saco brand
1 15 oz can S&W Black Beans, drained & rinsed
4 Eggs
*1 tsp. Baking powder (See note below for corn free)
3/4 cup Xylitol - Emerald Forest brand – It is made from a birch tree not from corn
½ tsp Almond extract - McCormick is gluten free
1 tsp Vanilla extract 
* For corn free omit baking powder. Use ½ tsp. Baking soda and 1 tsp cream of tartar

Preheat oven 350 degrees
Heat the chocolate chips or bars, water, and cocoa in the microwave stirring until melted. Place eggs then beans in a food processor, blender or magic bullet. Pulsate until mixture is smooth. Add Xylitol, and either the cream of tartar and baking soda or the baking powder and process until mixed well. Add the vanilla and almond. Mix only until blended.
Pour in the warm melted chocolate and blend until smooth, scraping down the sides to make sure chocolate is well incorporated. Bake 15 to 20 minutes on a greased cookie sheet. Cool in pan for 15 minutes.
Turn oven to 375 degrees. Cut cooled brownies into squares. Firmly press each square onto the bottom and 1 inch up the sides of a greased 9 inch springform pan to form the crust. Bake for 7 minutes. Let cool while preparing the filling.

 Cheesecake Filling:
1 Tb Lemon Juice
1 ½ Tb Vanilla Extract
2 cups Low Fat Cottage Cheese
1 cup Non Fat Daisy Sour Cream
2 8 oz containers Philadelphia Fat Free Cream Cheese
1 cup Vanilla Greek Yogurt
1 ¼ cup Xylitol
¼ cup Arrowroot, Tapioca Flour or Hi Maize Resistance Starch if you are not sensitive to corn
4 Eggs

Place lemon juice, vanilla, cottage cheese, and sour cream in a blender. Process about 2 minutes until smooth. In mixing bowl, beat cream cheese and sugar until well blended. Add in flour and yogurt. Mix well. With mixer on low slowly pour in cottage cheese mixture. Mix until smooth then beat in eggs one at a time until combined. Pour into cooled crust. Place pan on a double thickness of heavy duty foil. Wrap securely around the bottom and sides of pan.
Place in a larger baking pan. Add ¾ inches of hot water to larger pan. Bake at 325 degrees for 1½ hours or until center is almost set. Turn oven off, open door slightly and let cake sit for 20 minutes. Remove from water bath and cool on a wire rack for 15 minutes. Run a knife around edge of pan to loosen crust. Cool 1 hour and place in refrigerator for 4 hours or overnight.
 When ready to serve remove sides from springform pan. Arrange fruit on top.and cut into 16 slices. Place each slice on an individual serving plate and top with chocolate sauce.

Chocolate Sauce:
1 ½  cup Organic 1% Milk, Non Sweetened Almond Milk. or milk of your choice
1 oz. (2 squares) Ghirardelli 60% Cocao Bittersweet Chocolate Bar
2 Tb Saco Dutch Cocoa
2 Tb Arrowroot, Tapioca Flour, or Hi Maize Resistance Starch if you can tolerate corn
1/3 cup Xylitol
2 Egg Yolks - optional
1 Tb McCormick Vanilla Extract
¼ tsp. McCormick Almond Extract
Place ½ cup milk and arrowroot, tapioca, or HI Maize flour in a cup. Stir vigorously with a fork to mix. Heat 1 cup milk, chocolate bar, and xylitol in a sauce pan on low heat. Stir until chocolate is melted. Add cocoa and mix well. Slowly pour flour mixture into melted chocolate and continue stirring using a whisk. Stir until mixture begins to boil. Remove from heat. Beat the 2 eggs yolks in a bowl. Slowly add 2 tablespoons of the chocolate mixture to the eggs and stir to incorporate. Slowly pour egg mixture into chocolate mixture and whisk until smooth. Place back on burner stirring with a wire whisk until mixture begins to boil and thickens. Remove from heat and stir in vanilla and almond. Cool & refrigerate until ready to use.