You can still have your cheesecake, made the allergen friendly way!
5 tbsp butter softened
1/4 cup sugar
1 1/2 tsp grated lemon peel
1 cup gluten-free all-purpose flour blend
1 tsp xanthan gum
1/8 tsp salt
1 envelope unflavored gelatin ( 2 3/4 tsp)
1/4 cup of water
12 ounces cream cheese, softened
3/4 cup sugar
1/3 cup lemon juice
1 cup whipping cream at room temperature
Preheat oven to 350 degrees. Line 9 inch springform pan with foil or parchment paper; spray with non-stick spray.
For crust, beat 5 tablespoons butter, 1/4 cup of sugar and 1 1/2 tsps lemon peel in large bowl with electric mixer at medium speed 1 min or until light and fullfy. Beat in flour blend, xanthan gum and 1/8 tsp salt a low-speed until mixture resembles coarse crumbs. Press mixture onto the bottom of prepared pan. Bake 10 to 12 mins or until golden brown. Cool completely in pan on a wire rack.
For filling, sprinkle gelatin over water in small microwaveable bowl. Let stand for five mins or until gelatin softens. Microwave on high for thirty seconds or until gelatin is dissolved and mixture bubbles around the edges.
Beat cream cheese and 3/4 cup sugar in large bowl with electric mixer at medium speed until well blended. Add 1/3 cup of lemon juice; beat on low-speed. Add cream; beat on medium high-speed for 2 mins or until fluffy, scraping the sides of the bowl as needed. Add gelatin; beat 3 mins or until well combined. Pour mixture over crust. Cover and refrigerate to set.