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Gluten Free Maple Sweet Potato Cheesecake With Gingerbread Bottom And Sour Cream Marshmallow Topping

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Gluten Free Maple Sweet Potato Cheesecake With Gingerbread Bottom And Sour Cream Marshmallow Topping

Ingredients

  • 30g buckwheat flour
  • 24 g brown rice flour
  • 30 g teff flour
  • 50 g sweet rice flour (sometimes called glutinous rice flour)
  • 50 g potato starch (not potato flour, that’s something different)
  • 26 g tapioca flour (sometimes called tapioca starch)
  • 1/2 tsp xanthan gum
  • 1 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 1/4 tsp cinnamon
  • 1 tsp ginger
  • 3/4 tsp fresh ground pepper
  • 1/4 tsp all spice
  • 1/4 tsp cloves
  • 1/2 cup butter
  • 125 g of sugar
  • 2 tbsp dark molasses
  • 1/2 tsp vanilla
  • 1 large egg
  • 15 oz (one medium) sweet potato
  • 3/4 cup grade b maple syrup
  • 4 8oz bricks of cream cheese (at room temperature)
  • 1 cup sugar
  • 5 large eggs
  • 3 tbsp cornstarch
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp all spice
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 2 cups mini marshmallows or large marshmallows cut into 1/2” cubes
  • 1/4 cup milk (whole or 2% don’t use no fat)
  • 1 tsp vanilla extract
  • 1/8 salt
  • 1 cup sour cream (don’t use low fat)
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