• In a large bowl put the two cups of amaranth and sugar. Once you have this, melt the butter in the microwave. Then, pour the melted butter into the sweetened amaranth using a spoon to mix until everything is incorporated.
• Grease your springform, including the ring walls, and pour your crust mixture onto the base of your springform. Use your fingers to press and spread the mixture evenly.
• Make sure to line the springform pan with aluminum foil. Since we are using a water bath and we don't want it to leak. Then, once is ready, set it aside.

Step-by-Step instructions for the cheesecake filling

• Preheat the oven to 150 degrees Celsius.
• Meanwhile, get your electric mixer bowl and put your cream cheese and sugar. Then, mix until light and smooth. Next, pour the sour cream, heavy cream, vanilla extract, and lemon juice, and mix until well combined.
• After that, you will add the eggs to the mixture. This has to be one at a time and at low speed.
• In a deep tray, pour some water to build your bain-marie. The aluminum foil will ensure that no water leaks into your cheesecake.
• Pour your cream cheese mixture onto your crust, put it in the bain-marie, and bake for 1 hour and 45 minutes.
• Once the time has passed, turn off the oven, open the door slightly, and let your cheesecake cool inside for about 30 minutes to an hour. Then, remove the cheesecake from the oven and let it cool completely at room temperature.
• Once completely cool, put it in the fridge for at least 4 hours. My suggestion is that you make it the day before so you can leave it overnight in the fridge until it sits. Doing it overnight will give it an ultimate perfect texture.
• You can now unmold it and decorate it with some jam and fresh fruit or one of your favorite toppings.
• Use a sharp knife to slice your cheesecake, but make sure you soak your knife in water every time you slice it. This way you will have a clean and beautiful cheesecake slice.