Baked Lemon Cheesecake

Pie crust

1 1/4 cups of my gluten-free all purpose flour mix or a store bought equivalent like Robin Hood Gluten Free Flour

1 stick butter (1/2 cup)

1 tbsp salt

1 tsp granulated sugar

3-6 tbsp cold water

sweet rice flour for rolling

filling

1 cup my gluten-free all purpose flour mix or a store bought equivalent like Robin Hood Gluten Free Flour

1 cup plus tbsp granulated sugar

½ stick butter (1/4 cup)

3 eggs

½ tsp vanilla

zest of one lemon

500 g cottage cheese

1 tsp baking powder

pinch of salt

Pie Crust

In a large bowl mix the all purpose flour, sugar and salt, cut the butter into the flour mixture in 1 Tbsp
chunks and with either a fork or a pastry cutter, cut the butter into the flour so you end up with little
peas of butter and flour.

Add the chilled water start with 3 Tbsp and add it one at a time after that, until the dough sticks
together enough to roll

put a piece of wax paper on a pastry board and sprinkle it with sweet rice flour (we use sweet rice flour
because it is finer and not grainy if you use regular rice flour your crust will be grainy and we use the
wax paper so the pie crust is easier to handle and keep in one piece) roll out to fit a 8x8 square glass pan.

Refrigerate until you're ready with the filling.

Filling

Preheat oven to 350F

Sift flour, baking powder in salt in bowl

In a separate large bowl using a hand mixer beat butter and sugar until fluffy

add eggs one at a time mixing well after each addition, then add vanilla, lemon rinds and cottage cheese, mix well

Gradually add dry ingredients to wet until combined.

Pour the filling into your chilled pie crust and sprinkle remaining 1 tbsp sugar on top

Bake for 1 hour, the top should be lightly browned.

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Baked Lemon Cheesecake