GLUTEN FREE CHEESECAKE CRUST RECIPE RECIPES

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.

Steps:

• In a large mixing bowl, cream shortening, sugar, egg and molasses.
• In a separate medium mixing bowl, combine flour, baking soda, ginger, cinnamon and salt.
• Gradually add flour mixture to the wet mixture until combined.
• Chill dough for one hour.
• Preheat oven to 350°F (180°C). Position the oven rack in center of oven. Line two cookie sheets with parchment paper; set aside.
• Roll the dough into teaspoon-size balls. Dip one side of the dough balls into sugar and place sugar side up onto the cookie sheet two inches apart.
• Bake for 12–14 minutes (one pan at a time) or until lightly brown and starting to crack.
• Let cool on the pan for 5 minutes.
• Carefully transfer the parchment paper with cookies to a wire rack and cool. Store in an airtight container.