Christel King of Windham entertains “all the time.” And, as a youth pastor’s wife, she’s always preparing food that must appeal to every age group.
Her White Chocolate Cheesecake, this week’s winning recipe, is one dessert that fits King’s requirements. Popular with almost everyone, this cheesecake is elegant, yet easy to make. And, as the recipe of the week, it has earned her a $10 gift certificate to Dave Gutter’s Meat Market, this week’s contest sponsor.
But King doesn’t always prepare recipes like this one.
“We’ve had to modify our diet because our whole family has allergies,” King said. “We are gluten-free and casein-free.”
This means the family consumes no rye, wheat or oats and no milk protein. They also must avoid peanuts, yeast, eggs, and apples.
With all these restrictions, preparing meals can be quite a challenge for this stay-at-home mother of two. But the results are well worth it, as proven by her four-year-old son, Eli.
According to King, Eli, who is autistic, has exhibited amazing gains since being on the restricted diet, advancing significantly both verbally and socially.
This success has led King to create an online support group, listed as autismbiomedicalsupportmaine, through Yahoo Health Groups. Through this Web site, geared to Maine residents, King has guided about 80 families with autistic children through nutritional counseling that, according to King, has helped many of them undo their autistic traits.
King’s favorite food is “gluten-free, casein-free brownies, chock full of chocolate chips, with frosting.” Her favorite cookbook is Betty Crocker, but she never follows the recipes exactly.
“I always add extra spices and alter everything,” she said. “People in college used to call me Betty Crocker.”
White Chocolate Cheesecake Serves 12-16
Crust:
1 (9-oz.) pkg. chocolate wafer cookies, crushed
6 Tablespoons butter, melted
Filling:
2 (8 oz.) pkg. cream cheese, softened
1/2 cup sugar
3 eggs
1 (12 oz.) pkg. (2 cups) white vanilla chips, melted
1 cup whipping cream
1 teaspoon vanilla
Preheat oven to 325 degrees. Combine crust ingredients and press in bottom and 1-inch up sides of ungreased, 10-inch springform pan. Refrigerate while preparing filling.
Beat cream cheese in large bowl at medium speed until smooth. Gradually beat in sugar. Beat in one egg at a time. Add melted chips, whipping cream and vanilla and beat until smooth. Pour into prepared crust pan and bake on one rack below center for 55 to 65 minutes. Center of cheesecake will be soft. Turn oven off. Let pan sit in oven with door open four inches for 30 minutes or until center is set.
Remove pan from oven and set on wire rack until completely cooled. Refrigerate at least four hours before serving.
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