CHEESECAKE GLUTEN FREE RECIPES

Steps:

• Preheat the oven to 375°F and prep a large spring form pan as follows: Place a sheet of parchment paper over the inside bottom of the springform pan, fit the rim and lock in place. Trim excess paper from the underside of the pan. Place a large sheet of heavy duty aluminum foil on counter. Place the locked pan in center and raise up the foil to top rim. Crinkle around the outer top of rim. Using some firm butter, fill in the inside lower rim of pan, using your finger to form a smooth lining. (like caulking a bathtub). Place in freezer while you make the batter. You can also grease the sides of the pan and cut parchment to fit around the in sides as well.
• Beat cream cheese and sugar till smooth. Add sour cream, then eggs (one at a time). Add remaining ingredients. Mix on medium speed until well incorporated (about three minutes), scraping down sides of bowl several times while mixing to prevent lumps).
• Remove the spring form pan from freezer. Place pan onto a dishcloth onto counter and pour batter into pan. (So it's not 'loud' when you temp it).
• With your palms around the outside rim of the pan, GENTLY lift (about 1") and drop down pan onto the towel. Rotate an inch or so and repeat a few times to raise and release air bubbles from batter. (this will help keep your cheesecake from cracking).
• Set the spring form pan into a water bath. (A water bath is a baking pan or heat proof container larger than your cake pan with about an inch or two of water above the bottom of the cake pan). This is for even cooking and to preserve moisture).
• Bake at 375°F for 30 minutes. WITHOUT opening oven door, reduce temperature to 250°F and continue to bake for an additional two hours or until center of cake registers 150F with a digital thermometer.
• Remove from oven, water bath, and outer foil. DO NOT unlock the spring form pan! Place on cooling rack for 60 minutes.
• Loosen cake from sides by going between the cake and the pan with the edge of a knife (if you didn't line the sides with parchment paper). Refrigerate for at MINIMUM of four hours but overnight is best. (NOTE: If you are using a topping, you can place it onto the cake about 2 hours after refrigerating the cake).
• Unlock and remove the side of pan. For easier slicing, use dental floss. Taut between your hands, press down over cake, then let go of one end, and slide out from side. Rotate and repeat for desired amount of slices, thick or thin is up to you!

Steps:

• Preheat the oven to 180C/160C Fan/ Gas 4. Grease a 24cm/9½in springform cake tin with a little butter on the base and all around the sides.
• Put the amaretti biscuits into a food processor and blend into fine crumbs. (If you don’t have a food processor, put the biscuits into a strong plastic bag and crush with a rolling pin instead.) Sprinkle the amaretti biscuits on the bottom and the sides of the cake tin, tilting and shaking to get an even coating. Reserve some of the crumbs to sprinkle on the top of the finished cheesecake.
• Drain the ricotta cheese and put into a mixing bowl with the sugar. Using electric beaters, whisk until well combined. Gradually add the eggs, one at a time, whisking well between each addition.
• Stir in the cream, lemon zest and the amaretto liqueur. The mixture should be very soft and light.
• Pour the cheese mixture slowly into the prepared tin, starting in the middle to avoid disturbing the crumbs. Put on a baking tray and bake in the centre of the oven for 10 minutes.
• Reduce the oven temperature to 160C/140C Fan/Gas 3 and cook for 1 hour, or until the cheesecake is just set. Do not allow to over-brown. If the cheesecake does start to brown while it is still very wobbly, cover the tin loosely with a large piece of foil.
• When the cheesecake is ready, turn the oven off and open the door slightly. Wedge a folded tea towel or wooden spoon in the door to keep it ajar and leave the cheesecake to cool completely. This will take 3–4 hours and should prevent the top from cracking. When the cake is completely cool, transfer to the fridge and chill for at least 2 hours before removing from the tin.
• Slide a knife around the cheesecake, taking care to retain as much of the crumb as possible, and release gently from the tin. Slide carefully off the tin base onto a serving plate and sprinkle the top with the reserved amaretti crumbs. Serve in wedges.