GLUTEN-FREE NEW YORK CHEESE CAKE

Crust: 250g finely crushed gluten free crackers. they can be salted, sweet, or simple. It’s all up to your taste 35 g. agave sirp 175 g. coconut oil Filling: 800g low fat or fat free (I used philadelphia cream cheese), room temperature. a lot of blogs say you should use full fat, but I risked and it turned out great 134 g. agave sirup 3 tablespoons (35 grams) almond flour. (add more if not thick enough) 4 large eggs, room temperature 1/3 cup (80 ml) heavy whipping cream (double cream) 1 tablespoon lemon zest and half a squeezed lemon. 1 teaspoon pure vanilla extract and half a teaspoon vanilla powder. Topping optional: 1 cup (240 ml) sour cream 10 g. agave sirup 1/2 teaspoon pure vanilla extract   Tips:  Sometimes the surface of the cheesecake cracks.  To help prevent this happening, do not over beat the batter, especially when creaming the cheese and sugar. Another reason for base cracking is over baking the cheesecake.  Your cheesecake is ready when it is firm, even though the middle may still look a little bit wet. Also, make sure the springform pan is well greased (with coconut oil) as cracking can occur if the cheesecake sticks to the sides as it cools.   HOW TO: New York Cheesecake: Grease, or spray with Palm oil, a 9 inch (23 cm) springform. Place the springform on a larger baking tray incase it leaks whilst baking. Preheat oven to 350 degrees F (175 degrees C), place rack in the center of oven. Crust: In a medium sized bowl combine the cracker crumbs, agave sirup, and melted coconut oil. Press the crumbs evenly on the bottom and about 1 inch (2.5 cm) up the side of the springform. Cover and refrigerate while you make the filling. Filling: In bowl, use your electric mixer, place the cream cheese, agave sirup, and almond flour. Whisk on medium speed until smooth (about 2 minutes), scraping down the bowl as needed. Add the eggs, one at a time, whisking well (about 30 seconds) for each egg. Scrape down the sides of the bowl. Add the whipping cream, lemon zest and lemon juice, vanilla extract and vanilla powder and whisk until mixed. Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan on a larger baking tray and place in the oven. Bake for 15 minutes and then lower the oven temperature to 250 degrees F (120 degrees C) and continue to bake for about another 60 -90 minutes or until firm and only the center of the cheesecake looks a little wet and wobbly. (The baking time can vary due to the differences in ovens, so make sure to check that the cheesecake is firm with only the center being a little wet and wobbly.) Remove from oven and place on a wire rack. Meanwhile, in a small bowl combine the sour cream, agave, and vanilla extract. Spread the topping over the warm cheesecake and put it back in the oven to bake for 15 more minutes.  Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools). Let it cool down completely before covering with plastic wrap. Refrigerate several hours,preferably overnight. Serve with fresh fruit or fruit sauces. Makes one – 9 inch (23 cm) cheesecake. If you leave out the lemon zest and juice, then you have a basic Cheesecake batter, and there are no limits for, what you can fill in it. For example, chop chocolate and put it in the crust, or make rapsberry swirls in the batter, or replace the gluten free crackers with gluten free cookies, etc… Most important is the baking time. Keep an eye on it. As written above.   Enjoy   and a helpful youtube video https://www.youtube.com/watch?v=vq3r1M0eZBg