Gluten-free Orange-parsnip Cheesecake Recipe

Directions:

1. Heat oven to 350F
2. Combine cookie crumbs, butter and orange juice, press into the bottom of a 10-inch springform pan.
3. Bake 15 minutes, until firm. Cool completely.
4. Blend parsnips, egg yolks and orange juice in a blender or food processor until smooth.
5. Add cream cheese and process (or beat with electric beaters) until very thoroughly blended.
6. Beat in condensed milk, ginger, salt, vanilla and Grand Marnier until smooth.
7. Stir in almond meal and orange rind.
8. Beat egg whites until stiff, fold into parsnip mixture.
9. Pour over crust in pan. Bake one hour.
10. Blend marmalade and water, add to saucepan and bring to a boil.
11. Mix orange juice and cornstarch, stir into the boiling marmalade and cook 1 minute, stirring. Let cool slightly.
12. Remove cheesecake from oven and cool to lukewarm.
13. Top with warm glaze, covering it completely.
14. Cool completely to room temperature before chilling minimum 24 hours before serving.