This cheesecake recipe is basically a ‘normal’ cheesecake with a gluten free base, but it’s delicious!
You can basically use whatever gluten free biscuits for the base but here’s what I use:
For the base:
roughly 200g gluten free biscuits – I use Tesco digestives for a plain base, or Tesco tripple chocolate chip cookies for a chocolate base
75g butter
1 tablespoon of golden syrup
For the topping:
300g (1 large tub) of Philadelphia
300g of double cream
2 tablespoons of icing sugar
small amount of zest from 1 lemon (this makes the cake taste very fresh)
one vanilla pod, or some vanilla essence
1 tablespoon of golden syrup
Sometimes I add the zest of a whole lemon to make it a lovely lemon cheesecake and add raspberries on top, or if I’m making a chocolate based cake, I will sieve chocolate powder over the top.
Melt the butter in a bowl over simmering water with the golden syrup, whilst this is melting, crush the biscuits in a bag with a rolling pin until crumbs. Add the crushed biscuits to the butter mixture when melted and press into a 9 inch (roughly) loose bottomed or spring form cake tin. Put this in the fridge to get cool.
Put the Philadelphia in a large bowl, add the golden syrup, icing sugar, vanilla and lemon zest and stir to loosen the cream cheese. In another bowl whisk the double cream until about the same consistency as the cream cheese (not whipped totally). Add the cream to the Philadelphia and very briefly whisk to combine. Put this mixture in the cake tin over the biscuit base, cover with clingfilm and leave in the fridge for about 3 – 4 hours to set. Alternatively you can put the cake in the freezer for a short period of time (about 30 minutes) although the cake may still be a bit too wobbly when cut into.
Once removed, add raspberries/chocolate sprinkles/hundreds and thousands/glitter/or what ever else you can possibly think of that you might want to put on top!
Enjoy! 🙂
hatty's gluten-free box of treats 