Lauren again, taking the place of theceliachusband (who is currently in-flight to China). There will be posts a-plenty when he returns.
One picture does it all in the name of cheesecake.
I've been making this since our second month, and there has yet to be a weekend without a cheesecake since. It's too good, the customers just can't do without it!
Of course, I thought for celiacs the problem was always the crust...until I figured out that a lot of restaurants make the cheesecake itself using flour--so not even a taste from the top for those daring (or desperate?) enough just to get some of its creamy goodness.
Flour is just a way to cut back on using eggs (ohh science! oh cost-cutting technique!), but I find it to be a big no-no for a good cheesecake. Only the best. And for this rich and creamy pleasure for your mouth--besides the fabulous buttery crust created from our own cookies (am I making you drool yet?)--we have to thank Martha. Stewart that is. We have enjoyed this cheesecake recipe for as long as I can remember, few and simple ingredients, and an end result that is (to quote many customers) "the best cheesecake I've EVER had!"