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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 304.4
  • Total Fat: 17.3 g
  • Cholesterol: 122.6 mg
  • Sodium: 165.9 mg
  • Total Carbs: 28.2 g
  • Dietary Fiber: 4.5 g
  • Protein: 13.0 g

View full nutritional breakdown of Gluten-free Orange-parsnip Cheesecake calories by ingredient
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Gluten-free Orange-parsnip Cheesecake

Submitted by: JO_JO_BA

Introduction

A very unusual, creamy orange cheesecake that's great for playing "guess that secret ingredient!" Gluten free as an added bonus, and rich with egg yolks and cream cheese. Recipe came from a card in Eggchef's mom's recipe box. A very unusual, creamy orange cheesecake that's great for playing "guess that secret ingredient!" Gluten free as an added bonus, and rich with egg yolks and cream cheese. Recipe came from a card in Eggchef's mom's recipe box.
Number of Servings: 16

Ingredients

    1 ½ cups gluten-free ginger cookie crumbs
    ¼ cup butter
    ¼ cup orange juice
    1 ¾ cups mashed parsnips
    6 egg yolks
    ¼ cup orange juice
    2 8-oz packages cream cheese
    300 mL sweetened condensed milk
    1 tsp ground ginger
    ¼ tsp salt
    1 ½ tsp vanilla
    2 tbsp Grand Marnier
    ½ cup almond meal
    2 tsp grated orange rind
    6 egg whites
    ½ cup orange marmalade
    2 tbsp water
    ¼ cup orange juice
    2 tsp cornstarch

Directions

Heat oven to 350F
Combine cookie crumbs, butter and orange juice, press into the bottom of a 10-inch springform pan.
Bake 15 minutes, until firm. Cool completely.
Blend parsnips, egg yolks and orange juice in a blender or food processor until smooth.
Add cream cheese and process (or beat with electric beaters) until very thoroughly blended.
Beat in condensed milk, ginger, salt, vanilla and Grand Marnier until smooth.
Stir in almond meal and orange rind.
Beat egg whites until stiff, fold into parsnip mixture.
Pour over crust in pan. Bake one hour.
Blend marmalade and water, add to saucepan and bring to a boil.
Mix orange juice and cornstarch, stir into the boiling marmalade and cook 1 minute, stirring. Let cool slightly.
Remove cheesecake from oven and cool to lukewarm.
Top with warm glaze, covering it completely.
Cool completely to room temperature before chilling minimum 24 hours before serving.

Number of Servings: 16

Recipe submitted by SparkPeople user JO_JO_BA.






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