Well, I suppose it's time to get a recipe blog going.  I realized that when I make stuff I like I rarely write it down.  With an effort to begin new habits to recreate tasty experiments and share with the world, here is the new blog.  Who knows how frequent it will be updated....

Double Layered White Chocolate/Dark Chocolate Gluten Free Cheesecake:

Crust-

5 tablespoon melted unsalted butter
6 oz GF shortbread cookies (I used pamela's brand) blended into powdery bits
1 tablespoon each of  brown sugar and disco sugar


Filling-

2.5 lbs cream cheese at room temp (if not, not a big deal)
pinch of salt
 1 1/2 cups disco sugar
1/3 cup sour cream
2 tsp fresh lemon juice
2 tsp vanilla extract
2 egg yolks
6 large eggs
7 oz dark chocolate
12 oz white chocolate

Crusty McCrustaLot-

Turn the oven on 400 degree.  Brush the bottom and sides of 9 inch springform pan with a little bit of the butter.  Combine the shortbread powder and sugar and the rest of the melty butter, mix real nice.  Put in the springform pan.  Using a small measuring cup, press semi-firmly into the buttery crumb mixture to help spread it evenly and form around the sides of the springform pan.  Bake on medium rack for 10-12 minutes until golden.  Let cool.

The Rest-

Turn the oven up to 500!  Don't burn yourself.  Beat the cream cheese in a mixer for a minute.  Scrap the sides until all is incorporated.  Add the pinch of salt and half of the sugar.  Mix until all is combined.  Scrape the bowl and add the sour cream, lemon juice, and vanilla.  Beat on low until all is combined.  Add the egg yolks and beat for another minute, scrape the bowl again.  Add the remaining eggs, two at a time and beat beat beat again in between adding the eggs.  Stick your finger in there, taste good?  Awesome.  Remove half of the filling and place into another bowl.

Melt the white chocolate in a double boiler.  Mix in with the filling that is still in the kitchenaid/mixer.  Tell the lonely other bowl that you will get to it soon and to not be jealous.  Now, I recommend that you are allowed to be lazy here and melt the dark chocolate without having to wash out the white chocolatey bits from the double boiler.  The dark will overtake the white bits anyhow.  But, for those perfectionists out there that like to go the extra mile, go ahead and clean your x2 boiler and get that dark chocolate all melty, pour into the other bowl with filling, reserving about an ounce or so of the melted dark chocolate.

Set the springform pan on a baking sheet.  Pour the dark chocolate filling in first, spread evenly, then top it off with the white chocolate filling.  Use the remaining melted dark chocolate to decorate the top of the cheesecake, for Wifey I usually do a spiral or something.  The plain dark chocolate will also "sandwich" all the flavors together nicely latley so even if your decorative powers are weak, do your best and your taste buds will thank you later.


Bake for 10 minutes to make the top all nice and New York style bubbly brown.  Reduce heat to 200 and bake for 1.5 hours.  Let cool for a few hours on the counter before refrigerating, which I recommend doing overnight but at least 4 hours.  When ready to serve, let it sit on the counter for a good 20 minutes before slicing.  Serve with a smile:)

ttt