The women I work with at the salon are great people! For my birthday, they wanted to give me a cake I could take home and share with my family which meant it had to be gluten free. So April Couse took her Gramma's cheesecake recipe and adapted it to our diet without flour. Then Michelle Fasano modified it further by changing the grahm cracker crust to a peanut butter cookie crust. The result was delicious and our celiac kid couldn't get enough. For an extra oomph, drizzle some fudge chocolate syrup on top:-)
By the way, Gramma said it isn't good if the top doesn't crack...
All we know is it was incredible!
Gramma's Gluten Free Cheese Cake
1 lb part skim ricotta cheese
1 lb cream cheese
1 ½ cups sugar
4 eggs, room temp
1 tbls lemon juice
1 tsp pure vanilla
2 rounded Tbsp. corn starch
1 pint light sour cream
Crust:
1 egg
1c sugar
1c peanut butter
Pre-cook the peanut butter cookie crust in the springform pan for about 12 min. first.
Cheesecake:
Use a very large bowl. Beat cream cheese and ricotta.
Gradually add sugar and continue beating until smooth.
Add eggs, lemon juice, vanilla, and corn starch.
Beat until smooth, blend in sour cream.
Pour into an ungreased spring pan in which you have cooked the peanut butter cookie crust in previously.
Bake at 320 for 1 hour and 15 minutes.
Shut off and leave in oven undisturbed for 2 hours more.
~ And Gramma said to remember that if it didn't crack on top, it isn't any good:-) ~
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