Gluten-free Orange-parsnip Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 ½ cups gluten-free ginger cookie crumbs¼ cup butter¼ cup orange juice1 ¾ cups mashed parsnips6 egg yolks¼ cup orange juice2 8-oz packages cream cheese300 mL sweetened condensed milk1 tsp ground ginger¼ tsp salt1 ½ tsp vanilla2 tbsp Grand Marnier½ cup almond meal2 tsp grated orange rind6 egg whites½ cup orange marmalade2 tbsp water¼ cup orange juice2 tsp cornstarch
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.
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.
Nutritional Info 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
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