I first tried Japanese souffle cheesecake on a visit to Taiwan and really liked it. As its name suggests, it’s fluffier and lighter than American cheesecake. The gluten-free version is somewhat crumbly, but if you use a sharp knife and clean off the blade between cuts, that should help.
Japanese Souffle Cheesecake
Adapted from Just One Cookbook
Yield: 9″ cake
- 400 g (14.1 oz) cream cheese, at room temperature
- 5 tablespoons+1/2 cup (60 g+100 g) granulated sugar, divided
- 4 tablespoons (60 g) unsalted butter, cut into 4 pieces, at room temperature
- 6 large egg yolks, at room temperature
- 200 ml heavy whipping cream, at room temperature
- 2 teaspoons (10 ml) lemon juice
- 1 tablespoon rum (optional)
- 1/2 cup (80 g) gluten-free OR all-purpose flour
- 6 egg whites, at room temperature
For the glaze:
- 3 Tbsp apricot jam, or other seedless jam of your choice
- 1 tsp water
Measure out cream cheese, butter, egg yolks, and heavy cream, and bring them to room temperature.
If you feel motivated, lightly grease bottom and sides of a 9″ springform pan with cooking spray and line with parchment paper. This will make the sides of the cheesecake look tidier and make removal easier. However, I just served it directly from the base of the pan, so I skipped the extra step.
Wrap base and sides of pan with aluminum foil, preferably extra-large heavy duty foil. Make sure the foil comes up the sides to prevent seepage from the water bath.
Center rack in oven and preheat to 320°F. Boil water for water bath.
While water is coming to a boil, in the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand mixer, beat cream cheese and sugar on medium-high speed until smooth.
Beat in butter and mix until smooth.
Beat in egg yolks and heavy cream and mix until smooth.
Beat in lemon juice and rum and mix until very smooth.
If desired, sift flour twice before beating it in all at once. (I skipped the sifting.) Again, mix well.
Pour batter into a large bowl.
Wash mixer bowl and dry completely. Any oil or water will prevent the meringue from fluffing up properly.
In the clean, dry bowl, beat egg whites on medium-low speed until foamy.
While continuing to beat, pour in sugar in three additions.
Beat on high speed until meringue forms stiff peaks. It should double in volume and look thick and glossy. Don’t overbeat, or you won’t be able to fold the meringue into the batter properly.
Add 1/3 of the meringue to batter and mix well to lighten batter.
Add the rest of the meringue in 2-3 more additions, gently folding it in with a rubber spatula.
Pour batter into pan and drop the pan from a height of 2-3″ onto the countertop to remove any air bubbles.
Set cake pan in large roasting pan and pour in boiling water until it comes 1″ up the sides of the cake pan.
Bake for 60 minutes, or until light golden brown.
Lower temperature to 300ºF and bake for 30 minutes longer, or until a toothpick inserted in the center of the cake comes out clean. Don’t worry if the top has cracked a little.
Turn off oven and crack the door open. Let cake sit in oven for 15 minutes so it can cool gradually.
Take cake out from oven, remove aluminum foil, and place springform pan on wire rack to cool.
In a small bowl, heat jam and water in microwave for 30 seconds. It will be very runny.
Spoon jam glaze onto cake and spread evenly with the back of the spoon.
Cool cake completely, transfer to serving platter, and refrigerate for a few hours before serving. (Or you can just leave the cake in the pan.) Cover to prevent it from picking up any other flavors.
To serve, cut cake with a fishing line or a warm knife. For the cleanest cuts, run knife under hot water and wipe off before each cut.
- Cake can be stored, covered, in refrigerator for up to 3 days or in the freezer for up to 2 months. Just defrost at room temperature while covered. The glaze looks best the day it’s applied, so I would store the cake unglazed.
I know this isn’t a dessert or even a snack by any stretch of the imagination, but it’s gluten free and turned out well, so I thought I’d share it. Although we made a vegetarian basil-cheese pizza, you can use whatever toppings you like.
Adapted from Epicurious
Yield: Two 10-inch pizzas
For tomato sauce:
- 1 (15-ounce) can crushed tomatoes with added purée
- 4 1/2 teaspoons extra-virgin olive oil
- 1/2 teaspoon sugar
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon dried oregano
- 2 cups gluten-free flour
- 1 teaspoon xanthum gum
- 1 teaspoon fine sea salt
- 1/2 cup whole milk
- 2 1/4 teaspoons active dry yeast, from 1 (1/4-ounce) package
- 2 teaspoons sugar
- 2 large egg whites, lightly beaten
- 3 tablespoons plus 1 teaspoon extra-virgin olive oil
- 4 teaspoons extra-virgin olive oil
- 8 ounces fresh mozzarella, coarsely grated (about 1 1/2 cups)
- 1/4 ounce Parmigiano-Reggiano, finely grated (about 1 tablespoon)
- 4 large fresh basil leaves, roughly torn
Make tomato sauce:
- In a 4-quart nonreactive saucepan over very low heat, stir together tomatoes and oil.
- Bring to simmer, cover partially, and continue simmering, stirring occasionally, until sauce is reduced to 1 cup, 20 to 25 minutes.
- Stir in sugar, salt, and oregano, cover. Keep warm or refrigerate, covered, up to 5 days.
Make pizza crust:
- In bowl of electric mixer, whisk together gluten-free flour, xanthum gum, and salt.
- In small saucepan over moderate heat, stir together milk and 1/4 cup water and heat until warm but not hot to the touch, about 1 minute (the mixture should register between 105°F and 115° F on candy thermometer).
- Stir in yeast and sugar.
- Add milk–yeast mixture, egg whites, and 2 tablespoons oil to dry ingredients and, using paddle attachment, beat at medium speed, scraping bowl occasionally, until dough is very smooth and very thick, about 5 minutes.
- Remove racks from oven, set pizza stone or heavy upturned baking sheet on bottom of oven, and preheat to 400°F. (Preheat at least 45 minutes if using pizza stone or 20 minutes if using baking sheet.)
- Have ready two 12-inch squares parchment paper. Scrape half of dough onto each square and form each half into a ball.
- Coat each ball with 2 teaspoons oil, then use oiled fingertips to pat and stretch each ball into 9-inch-diameter round, 1/4 inch thick, with a 1/2-inch-thick border.
- Loosely cover rounds with plastic wrap and let rise in warm draft-free place until each pizza is about 10 inches in diameter, about 20 minutes.
- Using baking peel or just holding the corners of the paper, transfer 1 crust with parchment to preheated pizza stone and bake until top is puffed and firm and underside is crisp, 5 to 10 minutes.
- Using baking peel and discarding parchment paper, transfer baked crust to rack to cool. If you don’t have a baking peel, hold the corners of the paper to transfer the crust to the rack, then slide the paper out from under the crust.
- Bake second crust in same manner.
- Baked crusts can be made ahead and frozen, wrapped in plastic wrap, up to 1 month. Thaw in 350°F oven until hot, 4 to 5 minutes, before topping and broiling.
Top and broil pizzas:
- Preheat broiler. Transfer baked crusts to 2 large baking sheets.
- Brush 1 teaspoon olive oil over each crust.
- Spread each with sauce, leaving 1/2-inch border bare, then sprinkle each with mozzarella and Parmigiano-Reggiano.
- Drizzle remaining 2 teaspoons olive oil over pizzas.
- Broil pizzas about 4 inches from heat, rotating as needed for even browning, until cheese is bubbling and browned in places and crust is golden brown, 4 to 8 minutes.
- Scatter with basil, slice, and serve immediately.
Almond jelly is a popular Chinese dessert that is cool and refreshing, especially after a big meal or on a hot summer day. This is a family recipe from my dad. If you’re allergic to almonds or just don’t like the taste, feel free to substitute vanilla for almond extract.
Almond Jelly (Xingren Doufu)
Yield: 6-8 servings
- 1 envelope unflavored gelatin
- 1 cup water
- 1 cup milk
- 1 cup sugar
- 1 tablespoon almond extract OR vanilla extract
- 1 (15-oz) can fruit (such as peach or fruit cocktail) in heavy syrup
- Put water in a pot over medium heat. Slowly pour in gelatin while stirring constantly and breaking up any clumps.
- Keep stirring while bringing water to a boil.
- Stir in milk, sugar, and almond OR vanilla extract.
- Pour into an 8″ x 8″ pan and cool. Cover and refrigerate until set.
- Cut jelly into 1-2″ cubes and spoon into serving bowls. Top with canned fruit and its syrup.
This chiffon cake tastes like Earl Grey tea in solid form – you have the flavor of the cake layers, kept moist by the frosting, and the fluffy whipped cream melding together deliciously in your mouth.
- 1 Bigelow teabag contains 1 teaspoon of finely ground tea, so you can skip the grinding step
- Use fresh eggs, because the egg whites will fluff up more when beaten.
- Separate the eggs when cold, then allow the whites to come to room temperature before beating them.
- The gluten-free cake dries out fast compared to regular cake, so if you won’t finish eating it the day it’s made, you should definitely frost it with whipped cream to keep it moist.
Earl Grey Chiffon Cake
Adapted from Just One Cookbook
Yield: 2-layer 8″ cake
For the cake:
- 2 teaspoons Earl Grey loose tea leaves OR 2 teabags
- 1 Tablespoon Earl Grey loose tea leaves OR 3 teabags
- 6 Tablespoons hot water
- 3 large eggs, separated
- 28 grams + 57 grams granulated sugar (total of 1/2 cup minus 1 Tbsp, if you don’t have a scale)
- 3 Tablespoons flavorless oil (such as vegetable or canola)
- 2/3 cup gluten-free flour
- 1 tsp baking powder
- 1/4 teaspoon cream of tartar
For the whipped cream frosting:
- 2 cups heavy cream
- 4 tablespoons powdered sugar
- Preheat oven to 325°F and line an 8″ round baking pan with aluminum foil to make cake removal easier.
- Using a food processor or mortar and pestle, grind 2 teaspoons tea leaves into a fine powder. If you don’t have either, put tea leaves in a bag and crush them.
- In a fine sieve in a mug or a bowl, steep 1 tablespoon tea leaves in 6 tablespoons hot water to make a strong tea. Cool, remove tea leaves, and set aside. You will only use 4 tablespoons of the tea (although I found that the teabags absorbed about 2 tablespoons of liquid anyway).
- In a large mixing bowl, whisk together yolks and 27 grams sugar.
- Whisk in oil, 4 tablespoons tea, and 2 teaspoons finely ground tea leaves until thoroughly combined.
- Whisk in baking powder and flour, making sure there are no lumps.
- In a separate large mixing bowl, whip the egg whites with 57 g sugar and cream of tartar until stiff and glossy.
- Add a large scoop of the whipped egg whites to the cake batter and mix gently but thoroughly to lighten the batter.
- Add the remaining egg whites in 3 additions. Gently fold into the batter using a large wire whisk, making sure to scrape down the bottom of the bowl frequently.
- Pour batter into pan and gently smooth top with a rubber spatula.
- Bake at 325°F for 25 minutes without opening the oven door during this time. Increase heat to 350°F and bake for about 15 minutes longer. The cake is done when a toothpick inserted in the center comes out clean, or when the surface springs back immediately after pressing on it with a finger.
- As soon as you remove cake from oven, lay 2 thick wooden spoon handles (or chopsticks) across the top of the pan and place a shallow bowl upside down on top of the handles/chopsticks. Invert the arrangement and cool cake completely upside down. This step is important, because otherwise the cake will sink. It looks like this:
- Unmold cake carefully, because it is fragile, and slice it in half horizontally.
- Using a mixer on medium speed, beat together heavy cream and powdered sugar until whipped cream holds stiff peaks.
- Place one cake layer cut side down on a serving plate and spread with ~1 cup whipped cream. Top with the second layer cut side down.
- Frost first the sides and then the top of the cake with remaining whipped cream.
- Refrigerate the cake if you’re not serving it the same day.
If you’re grilling burgers or hot dogs this summer, why not make grilled bananas for dessert too? They’re tender and sweet, and are great with vanilla ice cream if you really feel decadent.
Note: For the cinnamon sugar, you can use a ratio of 2 teaspoons cinnamon to 1/4 cup sugar.
- Bananas, as many as desired
- 1/2 tablespoon butter per banana
- 1 teaspoon cinnamon sugar per banana
- Heat your grill. (Presumably you’ll also be making burgers or something like that.)
- Slice bananas lengthwise, cutting all the way through the edible part of the banana but not through the skin on the opposite side. (You don’t want your buttery, cinnamon-y goodness to run out of the other side!)
- Spread butter on the inside of each banana.
- Sprinkle cinnamon sugar inside each banana.
- Wrap each banana in aluminum foil and place directly on the hot coals. Let bananas cook until soft, about 20 minutes.
It’s a guest recipe! A friend who has extensive experience with gluten-free baking made these awesome flag cookies for the Fourth of July festivities.
- Instead of store-bought gluten-free flour, you can use 1 cup tapioca or potato starch, plus 1 1/2 cups brown rice flour
American Flag Cookies
Yield: 20-24 cookies
- 1 cup butter, melted
- 1/4 cup white sugar
- 3/4 cup powdered sugar
- 1/4 tsp salt
- 2 1/2 cups gluten-free flour
- Red and blue food coloring
- In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl with a hand mixer, beat together butter and white sugar.
- Stir in powdered sugar and salt.
- Beat in gluten-free flour.
- Divide dough into 3 equal parts, and then take a large marble-sized piece of dough from one and put it in another. Color the biggest chunk red and the smallest chunk blue.
- Divide the red dough into halves, and then divide one of the halves into quarters. Roll out the half dough into a long rectangle about 2″ x 12″.
- Take about 2/3 of the white dough, do the same, and stack it on top of the red dough rectangle.
- Take the remaining two blobs of red dough and the blob of white dough and roll them into rectangles about 1″ x 12″ (same length as before, but half the width). Stack them on top of the red-and-white stack with alternating colors, like a flag.
- Roll out the blue dough into a snake about 12″ long and then flatten its sides to insert it into the missing gap of the red and white stacks.
- Wrap the whole thing in parchment paper, squeeze together, and refrigerate for about 30 minutes.
- Preheat oven to 300ºF. Line 2 cookie sheets with parchment paper.
- Take out dough and cut it into even slices between 1/8 and 1/4 inch thick, along the 12″ side of the big sculpture.
- Arrange cookies on baking sheets, spacing them 2″ apart, and bake for 22 minutes.
Back in fifth grade, my Japanese-American teacher gave us this recipe for a red bean coffee jelly dessert. It’s simple, delicious, and pretty with its two contrasting layers, and we’ve continued to make it over the years.
Note on pan size: The original recipe calls for a 9″ x 11″ pan, but any pan with a similar surface area will work. Actually, any pan will work – it will just change the thicknesses (and aesthetics) of the layers and the amount of time the dessert takes to chill and set.
Azuki Coffee Jelly
From my fifth grade teacher
Yield: 9″ x 11″ pan
- 4 envelopes (about 4 rounded tablespoons) unflavored gelatin
- 1/2 cup cold water
- 2 cups boiling water
- 3 teaspoons instant coffee
- 1 can sweetened condensed milk
- 1 can tsubushi-an (sweetened red bean paste with beans)
- In a large bowl, place 1/2 cup cold water, sprinkle in gelatin, and mix well. This step prevents lumps from forming.
- Stir in 2 cups boiling water.
- Stir in instant coffee, sweetened condensed milk, and tsubushi-an.
- Lightly grease a 9″ x 11″ pan (or a pan with a similar surface area) and pour in coffee-gelatin mix. The tsubushi-an will settle to the bottom in an even layer.
- Cover and place in refrigerator to chill overnight, or until set.