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Home Grill Artichoke With Parsley

Gluten-Free Orange-Parsnip Cheesecake Recipe

Ingredients

How to make it

  • 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.

Reviews & Comments 1

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  • jo_jo_ba 16 years ago
    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
    Was this review helpful? Yes Flag

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