Strawberry Cheese Cake

Ingredients for crust:

- 1/ 4 cup tapioca flour
- 1/4 cup corn starch

- 10 oz (250g) cream cheese (e.g. Kraft Philadelphia Original)

- 1 1/4 cup sour cream (e.g. Gay Lea)

- 1/2 cup sugar

- 1/2 tbsp gluten-free vanilla extract

- 1 egg

- 2 egg yolks
- 1 cup fresh strawberries, quartered

Strawberry Coulis:
- 1 cup strawberries
- 1/4 cup maple syrup

- 1 Blender

Preparation:

- Preheat oven at 250F.

- In a large bowl, mix tapioca flour and corn starch.

- In a deep bowl, combine cream cheese, sour cream, and sugar. With an electric mixer, blend the mixture on low setting (place the bowl in a sink to contain splashing).

- In a separate bowl, beat egg and yolks and mix into the deep bowl.
- Add the dry ingredients into the liquid mixture little by little. Keep mixing until smooth.

- Lightly grease a 9-inch cake pan. Wrap the outside bottom and edge of the pan with aluminum foil. Transfer the mixture to the pan. Tap the pan a few times to remove the bubble. Place the pan in a large roasting pan. Fill the roasting pan with hot water until half way up the side of the cake pan to ensure that the outside of the cheesecake does not overcook.
- Bake for 1 hour.

- Take cake pan out of the roasting pan and remove the foil. Let cool for 30 minutes and place in fridge to further cool for 6 hours.
- In a blender, mix strawberrries and maple syrup. Crush until smooth.
- Garnish cheesecake with fresh strawberries and coulis.