Cake:
- 16 ounces ricotta cheese
- 1/4 cup sweet rice flour
- 1/2 teaspoon xanthan gum
- 4 egg yolks
- 1/2 cup sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla
- 1/2 teaspoon salt
- 16 ounces cream cheese
- 1/2 cup sour cream
- 4 egg whites (no yolks!)
- 1/2 cup sugar
- 1/2 cup crushed gingersnap or sugar cookies (Gluten-free, if necessary)
- 2 tablespoons butter
Topping:
- 12 - 18 maraschino cherries
- extra sour cream
- powdered sugar
- sprig of rosemary, if desired
Mix ricotta cheese, rice flour, xantham gum, egg yolks, 1/2 cup sugar, lemon juice, vanilla, salt until well blended.
Add cream cheese and sour cream and mix well.
Mix separately: egg whites (with no egg yolks in them) and 1/2 cup sugar until egg whites form a soft peak (about 6 - 8 minutes on high).
Fold the egg white mixture gently into the cheese mixture.
In a springform pan, set 1/2 cup crushed cookies (of your choice, I like gingersnaps). Drizzle with 2 tablespoons butter and press with your fingertips to create a “crust.”
Pour cheese mixture on top of cookie crust.
Bake at 300 degrees for 1 - 1 ¼ hour.
When the cake is done baking, let STAND IN OVEN, turned off, for 2 hours so the cheesecake will set and not droop.
Decorate with sour cream and cherries. Add a sprig of rosemary, if desired.
*If you wish to make this with regular flour (not gluten-free), swap out the rice flour with regular flour and omit the xanthan gum.
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