Happy Father’s day to all of the wonderful dads out there, thank you for all you do. A special thank you to my dad, Dave. He does so much for our family, and takes such good care of his girls. He is non-Celiac, but since the first day of Brooke’s diagnosis eats and cooks 100% gluten free at home. Dad always brings home new gluten free treats for us to try and assists us everyday in living our best gluten free lifestyle. Of course with it being Father’s Day and all Mom and I couldn’t turn down an opportunity to bake something for him, and try something new at that. Today’s creation: Tiramisu Cheesecake. Yeah I shouldn’t have have to say much else, this dessert speaks for itself. It was delicious. I will of course walk you through how we made it, as well as alterations that we made or would make in the future.
We made this cake by using a “AllRecipes” recipe and then altered it along the way to make it gluten free. Here’s the link to the original recipe: https://www.allrecipes.com/recipe/7757/tiramisu-cheesecake/. This time we kept the baking times and measurements the same, but we did alter ingredients. Mom and I agreed; however, that next time we would start with 8 oz of ladyfingers instead of the 12 oz in the recipe, while keeping the butter measurements the same and adding more ladyfingers if needed. This was largely because there was not enough moisture to pull the gluten free ladyfinger crumbs into a nice crust; thus, making the crust crumbly. In my opinion the best gluten free ladyfingers to use are from Schär, they are delicate and sweet, a spectacular recreation of the traditional gluten filled biscuit. In addition to using fewer ladyfingers next time Mom and I think it would be best to double the “coffee liqueur” in the recipe for both the crust and the filling. I say that in quotes because I have yet to find a gluten free coffee liqueur, every brand that Mom and I found contained caramel coloring. Caramel coloring is a big no-go, it contains malt. Therefore, if you ingest some, be prepared for a one way ticket to glutened town. It is for this reason Mom and I made our own. To make the equivalent of 2 tablespoons of coffee liqueur we whisked together 1 teaspoon vanilla, 1 teaspoon espresso, and 1 cup of warm water. For the filling we only made two alterations: we used our “coffee liqueur” substitute and gluten free flour. Everything else in the recipe we kept the same. To top off the cake we shaved gluten free semisweet chocolate over the top and decorated with some leftover ladyfingers. As far as cheesecakes go, this one was very easy to make. The flavors came through beautifully and produced a deliciously decadent dessert that I know will be made again. Please reach out with questions regarding the alterations or recipe. Thank you again to all of the spectacular dads out there, Happy Father’s Day!
Until next time,
Brynn
