Lily’s Cheesecake

1 very big cake

Subscribers to Gluten-Free Living know I’m not happy in the kitchen. But, like a 95-pound weakling giving advice on tackling in football, I ventured into the baking field in our last issue by including a recipe for my mother-in-law’s cheesecake. It’s delicious and really easy to make.

But like anything else, you need a little experience and careful attention to details. In this case, the attention to tiny details should have extended to the production portion of the last issue. The recipe, as printed in the magazine, says, “Beat the egg yolks until stiff.” Frankly, I know enough to be dangerous in the kitchen, but I have a feeling you could beat those yolks until New Years Eve 2011 and they still might not be stiff.

The recipe in the magazine directs you to first separate the eggs and then beat the yolks until thick. So far so good. But then comes the mention of beating the yolks until stiff. The copy should have read, “Beat the egg whites until stiff.” That tiny typo got by me, our entire editorial staff, our graphic designer and our proofreader. I’m really sorry.

So, in the event you are looking for something to serve New Year’s Eve 2010, here’s the corrected version of Lily’s Cheesecake.


  • Filling
  • 6 eggs, separated
  • 1 pinch salt
  • 1 tspn. vanilla
  • 1 tspn, lemon juice
  • 1 lb. cream cheese (2 8-oz. pkgs.)
  • 1 pint sour cream
  • Crust (optional)
  • 1-2/3 cup cookie crumbs
  • 1/3 cup melted butter


Preheat oven to 325 degrees

Crust: Actually the cake is fine without a crust. But if you want one, try Kinnikinnick’s Graham Style Crumbs, see if there is a recipe in one of your GF cookbooks, or simply crush some GF cookies with a rolling pin and mix them with melted butter (1-2/3 cup cookie crumbs to 1/3 cup melted butter). Press the crumbs into the bottom of a 9-inch spring form pan.

Filling: Beat the yolks until thick. Then add sugar, salt, vanilla and lemon juice. Add cream cheese and beat, and then add sour cream. In a separate bowl, beat the egg whites until stiff (but not dry) and fold into the egg yolk mixture. Pour into crust.

Bake at 325 degrees for one hour. Turn the oven off and leave cake in the oven for one hour more without opening the door.

Serve plain or with whatever topping you’d like. This makes a very big cake.

Whether or not you serve Lily’s Cheesecake for your New Year’s celebration, I join Amy and Kendall in wishing everyone a Happy New Year and the best of everything in 2011. For my part, I promise to aim for no typos in our issues and no more terrible headlines!

Baking time: 1 hour.