Irresistible Cheese Cake

Ingredients for crust:

- 1/4 cup sorghum flour

- 1/4 cup corn starch

- 1/2 tsp xanthum gum

- 1 tbsp sugar

- 1/4 cup + 2 tbsp milk (lukewarm)

Ingredients for filling:

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

- 1 cup sour cream (e.g. Gay Lea)

- 1/2 cup sugar

- 1/2 tbsp vanilla extract

- 1 egg

- 2 eggs yolks (or 1/4 cup mayonnaise)

Preparation:

- Preheat oven at 300F.

- In a bowl, combine sorghum flour, corn starch, xanthum gum, and sugar. Add milk slowly to the dry mixture and stir until smooth. Transfer mixture to a 9 inch pan. Bake for 10 minutes and take out to cool.

- Turn oven down to 250F.

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

- In a separate bowl, slightly beat egg and yolks (or mayonnaise). Transfer the mixture to the deep bowl little by little. Keep mixing until smooth.

- Transfer the liquid mixture to the pan. Bake at 250F for 1 hour.

- Take cheesecake out and let cool for 30 minutes. Further cool it in fridge for 6 hours before serving.