Gluten-Free Makeovers (77 page)

Make the filling: Using an electric mixer, beat the cream cheese and confectioners’ sugar in a large bowl until well blended. Beat in the tapioca starch. Add the eggs one at a time, beating just until combined. Beat in the sour cream and vanilla. Pour the filling into the cooled crust.

Place the springform pan into a roasting pan. Set on the center rack of the oven and pour enough hot water into the roasting pan to come 1 inch up the sides of the cheesecake pan.

Bake for about 1 hour, until the cheesecake is just set in the center and the top is slightly puffed and golden brown. A sharp knife inserted into the center of the cake should come out with thickened mixture on the tip. Turn off the oven. Let the cheesecake stand in the oven for 1 hour with the door closed. Remove from the oven and cool completely. Refrigerate at least 2 hours uncovered, then cover and refrigerate overnight.

Make the topping: In a large glass bowl, warm the cherry spread in a microwave for 45 seconds, or until softened. Add the cherries and stir gently to coat.

Run a sharp knife around the edge of the cheesecake to loosen and release the side of the pan. Set the cake with the bottom of the pan on a serving plate. Spoon the topping over the cake, spreading evenly. Chill at least 1 hour and up to 4 hours.

Every collector has a list of acquisitions they
must
have. I’m no exception. As a collector of gluten-free recipes, a light and airy white cake is high on my list. To create it, I went to the experts to see what formulas and techniques they applied. Inspired by a mélange that included King Arthur Bakers, an old Pillsbury Cookbook, and a White Lily Flour primer, I came up with the recipe below. The Cake and Pastry Flour blend is a critical ingredient to this recipe’s success.

Preheat the oven to 350°F. Lightly grease or oil two 9-inch cake pans and dust with rice flour.

Combine the cake flour blend and baking powder in a bowl and set aside.

In a separate bowl, blend the sugar and butter until soft and fluffy. Add the eggs one at a time, beating to incorporate. Beat in the vanilla. Add the flour mixture alternately with the milk in three batches, beating after each addition.

Divide the batter evenly between the two pans. Smooth the tops and bake on the center rack for 28 to 30 minutes, until a wooden toothpick inserted in the center comes out clean. Let cool in the pans on a wire rack for 10 minutes. Remove from the pans and cool completely before frosting.

• To make a chocolate cake, use 2½ cups flour blend and ⅓ cup unsweetened cocoa powder.

• To jazz up your cake, in place of vanilla extract, use ¾ teaspoon lemon extract and add 2 teaspoons grated lemon zest. Frost with Simple Confectioners’ Sugar Frosting (page 259), replacing the milk with 2 tablespoons of lemon juice. Spread apricot or raspberry jam between the cake layers and frost with the frosting of your choosing.

• For more ideas, see frosting recipes beginning on page 254.

Doesn’t everyone need a good gingerbread recipe? The combination of several mainstream recipes, this rich and spicy gingerbread is delicious served warm with vanilla ice cream, whipped cream, or Crème Anglaise Sauce (page 260). Orange juice and buttermilk help make this cake moist and balance out the fragrant spices. A version of this first appeared in
Living Without
magazine.

Preheat the oven to 350°F. Coat a 9 × 13-inch pan with vegetable spray.