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Cheese Cake #2 (Gluten-Free)

This recipe comes to us from Sharon Marcus.

Flour mix:

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1 cup brown rice 2/3 cup tapioca starch
2 teaspoons xanthan gum
¾ cup sweet rice flour
1 ¼ cups white rice flour
1/3 cup corn Starch
¼ cup potato starch flour

Now for the cheese cakes: Both are suitable for 9x9 pans or round pans with same volume.

  • Part A:
  • slightly less than ¾ cup vegetable margarine.
    2 ½ cups flour mix
    2 teaspoons gluten-free baking powder
    ½ teaspoons salt
    2 eggs
    ½ cup sugar

Mix this well and press ¾ of it into base of un-greased pan. Bake at about 350 degrees for 15 min or until firm to the touch. Let cool. Put the other ¼ of the base mix into a sauce pan and cook over low heat stirring constantly and breaking up clumps until you get a crumb mixture that slightly browned. Set aside.

  • Part B:
  • slightly less than 1 ½ cups milk margarine
    1 cup sugar
    2 eggs
    3 Tablespoons vanilla sugar

Cream this with electric mixer until thick and creamy. To this mixture, add 3 cups sour cream. Mix well by hand. Spread on baked base. Sprinkle the crumbs over the top and refrigerate at least 3 hours.

2. Part A:

  • 2 eggs, separated
    1/3 cup sugar
    2 teaspoons lemon juice
    1 teaspoon grated lemon peel

Beat whites with sugar until stiff. Set aside. Beat yolks with rest of ingredients until stiff like mayonnaise. Combine the 2 mixtures with a fork. Add 1/3c. flour mix and ½ teaspoon gluten-free baking powder. Pour in greased pan and bake about 10 min at 375 degrees

  • Part B:
  • 750gm soft white (spreadable) cheese
    4 eggs, separated
    1 cup sugar
    1 large lemon (juice and peel)
    1 heaping tablespoon corn flour (cornstarch)

Beat whites with ½ of the sugar until stiff. Beat yellows with rest of sugar, cheese, lemon and corn flour. Add ½ of white mixture to yellow, mixing well. Pour on base. Pour rest of whites on top of that. Bake all in slow oven (300-325 degrees) For an hour. Turn off the heat and let it sit inside warm oven for another half hour. At this point, you can refrigerate as is or you can top it all off with gluten-free cherry or strawberry pie filling and then store in fridge. Hag sameach!

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