Gluten Free Raspberry or Strawberry Cheesecake

This is my recipe for gluten free yet indulgent creamy cheesecake.  It takes no time at all to make, the difficult part is waiting for it to set so you can eat!!  This makes a huge cheesecake that serves 8 people comfortably – if that is too much, simply use half the ingredients.

Biscuit Base

8oz / 225g Gluten Free Digestive Biscuits

2oz / 55g Gluten Free Ginger Biscuits

1½oz / 45g Sugar

4oz / 115g Butter

Cheese Topping

1½lb / 300g Soft Cheese

5½oz / 150g Icing Sugar

6oz / 170g Strawberries / Raspberries

10floz Double Cream

A Few Dashes of Lemon Juice

To Decorate

6 Strawberries cut into halves or

12 Raspberries

  1. Line a round 10″ tin with foil, a loose bottomed tin if you have one;
  2. Crush the biscuits in a bowl with a rolling pin until there are no pieces bigger than around ⅜” / 1cm;
  3. Mix in the sugar, then melt the margarine and mix into the biscuits;
  4. Press the biscuits into the prepared tin and put into the fridge to cool;
  5. Crush the strawberries or raspberries with a fork depending on which you choose;
  6. Beat together the soft cheese, crushed fruit, icing sugar, cream and lemon juice vigorously so the mixture is smooth;
  7. Pour onto the biscuit base and decorate with strawberries or raspberries, put into the fridge to set for an hour;
  8. When set, pull out of the tin using the edge of the foil (or if a loose bottomed tin simply remove the tin!).
  9. Serve and enjoy!

 

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