Add the almond extract and ¼ cup of the Amaretto and beat just long enough to combine. Gently stir the flour mixture into the batter, mixing just long enough to incorporate.

A lovely light gluten-free cheesecake with a creamy lemon filling, an amaretti biscuit base and a hefty dose of amaretto liqueur ... Grease a 24cm/9½in springform cake tin with a little butter ...