Cheesecake is one of those deliciously indulgent desserts which feels like a real treat. It can be difficult, missing out on such a luxury dessert if you’re eating a gluten-free diet. Luckily, with some small adjustments and swaps cheesecake can easily be made gluten-free. Check out this recipe which will see you whipping up a stunning, gluten-free cheesecake in less than one hour. For an added touch of luxury, scatter fresh berries over the cheesecake just before serving.
Ingredients (to serve 12):
For the filling:
- 3 cups of cream cheese
- 1/2 cup of double cream
- 3 tablespoons of plain gluten-free flour
- 1 vanilla pod
- 3 large eggs
- 1 cup of granulated sugar
- Juice of 1 lemon
For the base:
- 1 cup of gluten-free biscuits, crushed or ground into small pieces
- 1/3 cup of unsalted butter
- 1 tablespoon of caster sugar
Instructions:
- To make the base, melt the butter in a saucepan.
- Add the caster sugar and crushed biscuits, stir well until all the ingredients are combined.
- Remove from the pan and press into the bottom of a lined, greased cake tin.
Leave to cool. - To make the filing, start by whipping the cream cheese in a food processor.
- Gradually add the sugar and flour to the mix, ensuring that the ingredients are well combined.
- Whisk in the cream, lemon juice, vanilla extract and eggs until the mix becomes smooth and light.
- Pour the filling over the base and bake in an oven preheated to 380° F for 10 minutes.
- Allow the cake to cool before serving.
