gluten free creamy cheesecake with berry topping

By á-5036

mmmm

Ingredients

• Cherry topping:
• 1/2 pound gluten free cinnamon graham crackers
• 3 Tb butter, melted
• 4 8oz packages reduced fat cream cheese, at room temp
• 1 cup gsugar
• 1 tsp gluten free vanilla extract
• 1 tsp gated lemon zest
• 2 eggs
• 2 egg whites
• 1 10oz bag frozen black cherries
• juice of 1 lemon (2Tb)
• 2 tsp cornstarch

Preparation

Step 1

325 oven. Coat 9 inch springform pan with nonstick spray.
Break graham crax into small pieces and place in food processor to make fine crumbs. Pour crumbs in bowl, and stir in melted butter. Press into bottom of springform pan.
Using mixer, beat cream cheese until smooth. Add sugar, vanilla, lemon, and mix. Add eggs and egg whites, one at a time, mixing on low speed until blended. Pour over crust and smooth top. Bake 40 to 50 min until center is almost set. Cover and refrigerate for 4 hours before serving. Spoon berries or cherry topping over when serviing.

Topping:
Place cherries, lemon juice and cornstartch in small saucepan. Add 1/2 cup of water and stir. Bring to boil. Immed reduce heat to simmer and cook, stirring occasionally till thickens 5 - 6 min. Let topping cool and refrigerate until col, at least 1 hour.