Gluten Free Cheesecake

I've made this cheese cake twice now with two different flavours and two different bases.  The first one I made was a honey flavoured cheese cake as part of a passover themed meal to represent the 'land flowing with milk and honey', an old family favourite tradition, but with a gluten free pastry base (rough cut puff pasty) that I've used before.  But this recipe will actually be for the second one I made which was a more traditional cheese cake.

Recipe: Gluten Free Cheesecake
Special needs Categories: Gluten free, low fructose, vegetarian
Special needs explained: Gluten free, no honey

Base ingredients:

• Rice cookies
• Butter

Filling ingredients:

• Creamed cottage cheese
• an egg (or two)
• Lemon zest
• Lime zest
• lime juice
• sweetened condensed milk
• home made raspberry jam

 Method:
 Crush rice cookies in a plastic bag and mix in a bowl with butter till it holds together.  Push this mixture into the base of a baking tray/dish/springform pan.

Next take add all the filling ingredients except the jam into a bowl and mix together.  If you want the filling to be smooth then the cottage cheese needs to be passed through a sieve.  Once evenly combine and it tastes right pour the mixture into the baking tray of choice.  Then drip some jam ontop (we had a very runny jam/sauce that worked really well).

Put dish in oven and bake until it sets, about 30 min @ 180 deg C I think.  If you are worried about it burning then start with the dish covered with tin foil and remove it after 10-15 min.  Don't forget to let it cool before you eat it :)