How to Make the Best Gluten-Free Cheesecake...

Mix 1 1/4 cups quinoa flour...

With 1/4 cup sugar.

Add 1 teaspoon cinnamon,

A stick of softened butter and mix with fingers until crumbly.
Add 1 Tablespoon water and mix until incorporated.

Evenly press into springform pan.

Meanwhile, mix 2 8-oz packages (only one pictured) of cream cheese with  1/2 cup sugar.

Add 2 eggs and beat well. Add 1/2 cup sour cream and 1/2 teaspoon vanilla.

Beat until creamy.

Pour into pan, bake at 350 (F) degrees for 45 minutes. Remove. Mix together 1/2 cup sour cream, 1/4 cup sugar and 1/2 teaspoon vanilla. Spread on top. Return to oven for 15 minutes, then turn off the oven and leave in the oven for another hour. Remove, and allow to cool. Refrigerate for at least 4 hours before serving.

All done!

Remove the springform pan.

 Make some raspberry sauce. (1/2 cup sugar with 12 oz  thawed frozen raspberries in your food processor)

And some whipped cream.

Cut up cheesecake, top with raspberry sauce, whipped cream and one candle, and serve to your favorite sister-in-law.




Happy Birthday Leah!!!

Crust recipe can be found in Quinoa 365: The Everyday Superfood. For the filling and sour cream topping, go here. For the raspberry filling, go here.