Ever since coming up with my Gluten-Free Orange Almond Short Bread Cookies (pie crust) recipe, I have been making a lot more Gluten-Free desserts. Today, I tried my hand at Cheesecake.
24 ounces Cream Cheese – room temperature
1/2 cup Granulated Sugar
1/2 cup Powdered Sugar
2 teaspoons Vanilla Extract
3 tablespoons Fresh Lemon Juice
1 tablespoon Lemon Zest
*Gluten-Free Crust* (follow recipe)
1 cup Almond Flour
1/3 cup Baking Sugar (or a granulated sweetener. DO NOT USE LIQUID SWEETENER)
6 tablespoons of Butter (melted)
zest of 1 Orange
1 large very ripe Mango
1 lemon (juiced)
Preheat the oven to 350 degrees Fahrenheit.
Using the pie crust recipe, press the almond dough to the bottom of a 10 inch Springform Pan. Bake for 10 minutes.
Remove from oven and cool the crust for 35 minutes prior to adding the filling.
In a large mixing bowl, add in the softened cream cheese. Mix until smooth (about 3 minutes).
Add in the eggs, one at a time. Mix until smooth.
Add in sugars. Mix until smooth.
Add the lemon juice and vanilla. Mix until smooth.
Finally, add in the lemon zest and mix until zest is distributed throughout the mixture.
Top the crust with the cheese mixture and bake at 350 degrees Fahrenheit for 35 minutes (should be lightly brown on top).
Remove Cheesecake from oven and let cool for at least an hour before serving; however, I like to have mine sit in the fridge (at least over night) so that it can get the perfect density, which is required for a perfect cheesecake.
Cut the ripe mango in half and scoop out all of the insides into a mixing bowl (make sure you clean off the seed as well, you will lose a lot of mango meat if you skip this part.
Juice a full lemon into the puree.
Using an immersion blender, puree until silky smooth.
Top the cheesecake slice with desired amount of puree and serve!