Recipe: Gluten and Wheat Free Cheesecake

Wheat-Free Cheesecake

CRUST INGREDIENTS:

1-1/2 cups almond flour/meal
1/2 cup hazlenut meal
2 Tablesloons finely chopped orange zest
1/2 stick melted butter
1/4 cup granlated sugar

Procedure:

Combine and press into a 10" springform pan, up sides if you like, but not required.
Hold for filling (you may chill but do not freeze).

Preheat Oven to 350 degrees farenheit.

FILLING INGREDIENTS

3 pounds cream cheese (room temperature)
1 1/2 cups granulated sugar
6 eggs (room temperature)
2 shots fresh orange juice (about 5 ounces)
1/2 cup heavy cream
1/2 cups tapioca flour
pinch salt
1 teaspoon orange flavoring

Procedure

Combine in your food processor: (two batches for best results) 1/2 of cream cheese, 1/2 of sugar, 1/2 eggs. Then pour into large bowl and add all other filling ingredients and blend well. Pour filling into prepared crust.

Bake in preheated oven, for One hour and 15 minutes, until set. If the top looks too brown as it bakes, tent with aluminum foil to prevent burning. It will be difficult to tell if it's done to be sure to remove after one hour and 15 minutes. Cake will continue to cook as it cools once removed from oven. Cool at room temperature for at least an hour after removing from oven.