Get ready for National Cheesecake Day

Gluten-free raspberry cheesecake squares

All cheesecake lovers will enjoy these. Recipe from “The Gluten-Free Gourmet Makes Desserts” by Bette Hagman. Makes 12 to 16 servings.

Fruit filling:

2 cups fresh or frozen raspberries

1/2 cup sugar

2 tablespoons quick tapioca

Crust:

1 1/2 cups Gluten-Free Mix (recipe follows)

3/4 teaspoon xanthan gum*

2 tablespoons almond meal or finely chopped pecans

3 tablespoons confectioners’ sugar

3/4 cup margarine or butter

Cheesecake filling:

8-ounce package reduced-fat cream cheese, softened

1/2 cup sugar

1 egg

1 teaspoon vanilla

Preheat oven to 350 degrees. Lightly spray an 8-by-10-inch oblong or a 9-inch square baking pan with cooking spray. In a small saucepan, bring the raspberries, sugar and tapioca to a boil. Reduce heat; boil about two minutes. Remove from heat and cool.

In a bowl, whisk together the flour mix, xanthan gum, nuts and confectioners’ sugar. Cut margarine or butter into the mix until it resembles coarse crumbs. Press half the mixture into the prepared pan and bake for eight minutes. Set aside.

In another bowl, beat together the cream cheese and sugar. Add egg and vanilla. Spread this over the cooked crust. Pour fruit filling over the top. Sprinkle remaining crust mixture on top. Bake for 25 to 30 minutes. Cool; store in refrigerator and serve chilled.

Gluten-free mix

This is an all-purpose flour mix that is useful for cakes, cookies and pies. Makes 9 cups.

6 cups rice flour

2 cups potato starch

1 cup tapioca flour

Mix ingredients well; store in a covered container until needed.

*Xanthan gum is a powder that replaces the gluten in yeast breads and other baking. You can find it in health food stores.

Peach cheesecake with gingersnap crust

Summer get-togethers are always special occasions, especially if you make this beautiful dessert. Recipe from Bon Appetit magazine. Makes 12 servings.

Crust:

25 gingersnap cookies (about 6 ounces), coarsely broken

1/4 cup (half stick) unsalted butter, melted

Preheat oven to 350 degrees. Grind cookies in processor to coarse crumbs. Add butter; blend until evenly moistened. Press crumbs onto bottom and 1 inch up sides of a 9-inch spring form pan with sides at least 2 3/4 inches high. Bake until starts to brown, about eight minutes. Cool on rack. Reduce oven to 325 degrees.

Cheesecake:

4 small peaches, peeled, pitted, cut into 1/4-inch thick slices

2 tablespoons plus 1 1/4 cups sugar

1/2 teaspoon fresh lemon juice

Four 8-ounce packages cream cheese, room temperature

4 large eggs

1/2 cup sour cream

1 1/2 teaspoons vanilla extract

In a large heavy saucepan, combine peaches, the 2 tablespoons sugar and lemon juice. Cover; cook over medium-high heat until sugar dissolves and peaches are juicy, stirring occasionally, about five minutes. Uncover and cook until peaches are tender and juices thicken, about five minutes. Set aside to cool.

In large bowl, beat cream cheese with mixer until light and fluffy. Gradually add the 1 1/4 cups sugar; beat until smooth. Beat in eggs one at a time. Mix in sour cream and vanilla. Spoon half of cheesecake mixture (about 3 cups) into crust. Spoon peach compote over top, by tablespoonful, spacing apart. Top with remaining cheesecake mixture. Place large piece of foil on oven rack. Place cheesecake pan on foil. Bake until puffed, set in center, and starting to brown, about one hour. Cool on rack for five minutes, then run a small sharp knife around sides to loosen. Refrigerate on rack, uncovered, overnight.

Glaze:

1/2 cup peach preserves

1 1/2 teaspoons fresh lemon juice

1/2 large peach, peeled, pitted, very thinly sliced (when ready to serve)

Combine preserves and lemon juice in small saucepan. Stir over medium heat until mixture simmers. Strain into small bowl. Remove cheesecake from spring form pan onto serving platter. Spread glaze over top to within 1/4 inch of edges. Chill until set; 30 minutes or up to eight hours. Arrange peach slices in center and serve.

Savory smoked salmon cheesecake

Recipe from Bakepedia. Makes one 6-inch cake; approximately 15 pupu servings.

Crust:

1/4 cup finely ground pretzel crisps (“Everything” flavor) or dried bread crumbs

2 tablespoons unsalted butter, melted

Coat a 6-inch spring form pan with nonstick spray. Wrap outside of pan with aluminum foil to seal. In small bowl, combine pretzels or crumbs, cheese and melted butter. Press into bottom of pan in even layer; set aside.

Cheesecake:

Two 8-ounce packages cream cheese, room temperature, cut into pieces

2 large eggs, room temperature

2 tablespoons chopped chives

2 tablespoons chopped Italian parsley

1 teaspoon lemon zest

1/4 teaspoon salt

Ground black pepper to taste

1/2 cup sour cream

6 ounces smoked salmon, chopped fine

Preheat oven to 350 degrees. In large bowl, beat cream cheese with mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Add chives, parsley, zest, salt and pepper; beat in. Stir in sour cream by hand, then fold in the chopped salmon. Pour batter into prepared crust; smooth top with small offset spatula. Place cheesecake pan in a larger pan filled with 1 inch hot water (make sure foil seal is tight). Bake 30 to 40 minutes, until set around edges but still creamy in the middle, with a slight wobble. Remove from oven, take cake out of water bath, and cool completely on a rack. When cool, cover with plastic wrap and refrigerate overnight, or up to two days.

To serve:

Carefully unmold cheesecake onto serving platter. Decorate top with additional strips of smoked salmon and some chives. Serve accompanied by more pretzel crisps, crackers, and/or cucumber slices.