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When I make this recipe a second time, I think I'll use a mixture of gluten-free flours. I find that many gluten-free baking flours taste slightly bitter in the final product, but blending several flours together, such as rice flour and tapioca flour, lessens that bitter flavor.
I will also use a flat springform pan next time. The springform pan I had on hand was circular with a hole in the middle. I think the hole caused the inner sides of the cake to sink slightly.
The cheesecake filling itself was great. I used a food processor to blend the ingredients, and the result was smooth and creamy. The cake does need to chill for several hours before serving. I chilled it overnight in the refrigerator. The cake holds up well when cold: you can cut a slice and it won't fall apart.
Happy Baking!
