I’ve been living in the US for 2 1/2 years and have had the pleasure of being invited to three Thanksgiving celebrations.
I have really enjoyed trying the traditional dishes of turkey with gravy, various types of dressings, sweet potatoes with marshmallows and a particular favourite of mine – pumpkin pie.
But this year the pressure was on as I was invited to prepare the dessert – the only dessert! And as an extra twist it had to be gluten free.
The world of gluten free cooking is not one I’ve ever explored, but I was determined to find a recipe that would taste fantastic to everyone and not put anyone in the Emergency Room by the end of the night – definitely the very least you want from a dinner party!
I hedged my bets and went for two different desserts. A variation of my favourite pumpkin pie – Baked Pumpkin Cheesecake, and an old tried and tested recipe from home called Eton Mess.
The only thing I needed to do to make things celiac-safe was to use gluten free ginger snaps for the base of the cheesecake. All other parts of the cheesecake, as well as everything in the Eton Mess recipe is already gluten free.
This is from Nigella Lawson’s book – Feast. In my opinion Nigella is one of the queens of homemade puddings (the other being Delia Smith) and this recipe definitely did not disappoint. The only tip I have when making this is to try and use the food processor to mix the ingredients. If you use a kitchen aid or do it by hand you risk getting too much air in the mixture or not mixing enough and ending up with a grainy texture to your cheesecake.
FOR THE CHEESECAKE BASE
2 cups graham cracker crumbs (or gluten free ginger snaps)
1 stick butter, soft
FOR THE FILLING
1 15oz can unseasoned pumpkin puree
1 cup sugar
juice of 1/2 lemon
1 1/2lbs cream cheese
Place the graham cracker crumbs in a food processor and then add the butter, cut in pieces. Process until the crumb mixture starts to clump together like damp sand.
Press the crumb mixture into the bottom of a 9in springform pan to create an ven layer. Put the pan in the fridge while you make the filling. Preheat the oven to 325F.
Put the pumpkin puree and cream cheese into the processor and run the motor until the cheese blends into the pumpkin. Add the sugar and with the motor running, break the eggs one at a time down the tube of the processor. Scrape down and process again, adding the lemon juice and blitzing to make a smooth mixture.
Wrap the outside of the crumb-lined springform pan with plastic wrap. Give a good few layers to make sure everything is completely waterproof. Now sit this on a large piece of double-layered heavy-duty aluminium foil and bring it up around the edges of the pan to make a nest. Sit the foil-covered springform pan in a roasting pan.
Scrape the cheesecake filling into the springform pan, and then pur recently boiled water in the roasting pan to a level approximately halfway up the cake pan.
Bake for about 1 3/4 hours, or until the filling has set with only a small amount of wobble left at its centre; it is worth remembering that it will continue to cook as it cool down. Take the pan out of the water bath and sit on a cooling rack, removing the foil as you do so. When it is cool enough, put the cheesecake in the refrigerator overnight, before removing the sides of the pan to slice.
For my version of Eton Mess, see my previous blog: “If Heaven Was Made of Meringue, This is What it Would Taste Like!“