GLUTEN FREE BANANA CHEESECAKE RECIPES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
• In a large bowl, combine flour, baking powder and salt. In a separate bowl, cream together butter and sugar. Stir in eggs, maple syrup and mashed bananas until well blended. Add the banana mixture to the flour mixture; mix until batter is just moist. Pour batter into prepared loaf pan.
• Bake in preheated oven for 20 to 30 minutes, until a toothpick inserted into center of the loaf comes out clean. If using muffin or cupcake tins, bake for 15 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Steps:

• Preheat oven to 350° and grease an 8" or 9" springform pan with cooking spray. Make crust: In a large bowl, stir together almond flour, sugar, melted butter, and salt. Press into bottom of prepared pan and bake until lightly golden, 15 minutes. Let cool completely before adding filling and reduce oven temperature to 325°.
• Meanwhile, make filling: In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese and sugar together until light and fluffy no lumps remain. Add eggs, one at a time, then beat in vanilla and sour cream. Add flour and salt and beat until just combined. Pour mixture over cooled crust.
• Wrap bottom of pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come up halfway to the baking pan. Bake until center of cheesecake only slightly jiggles, about 1 hour 15 minutes.
• Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour. Remove foil and refrigerate cheesecake for at least 5 hours and up to overnight.
• Serve with berries.