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March 03, 2016
Gluten Free Baked Cheesecake
Cheesecakes are my Father-in Laws Jim’s favorite dessert so I decided to make one for him for my first blog. It is simple, easy to do and tastes great if you like cheesecakes that is. It also has the added bonus of being gluten free. Watch my blog for the full demo but here is the recipe as well.
• 250g of gluten free digestive biscuits • 125mL melted butter • 750g of room temperature philly cheese • 4 eggs beaten • 250mL buttermilk • 2 tablespoons of cornflour • ½ juice of lemon • Fruit of choice
1. Line a 25cm spring form baking tin with grease-proof paper and preheat your oven to 160 degrees Celsius or gas mark 2-3. 2. Place the digestive biscuits in a sandwich bag and pour the butter in as well. Zip the bag up and bash into fine crumbs using a rolling pin. Once the biscuits resemble wet sand, stop and tip into the lined baking tin. Use your hands or the back of a spoon to squish the base down into the base until level and firm. Place in the fridge to slightly set while you prepare the rest. 3. Using a mix master, or by hand, place the philly cheese into the bowl and beat gently until very smooth. DO NOT beat to fast as you don’t want the cheese to become aerated. While that is mixing combine the buttermilk and corn flour in a separate bowl. 4. When the philly is smooth add one egg at a time while the beaters are still going, when the first egg is incorporated add the rest and mix until smooth. 5. Pour in the buttermilk mixture and combine. When the mixture has no lumps or bumps take the biscuit base out of the fridge and pour the cheese mixture over the top, spread evenly and then place in the oven for 1 hour and 20 minutes. 6. When cooked it should be lightly brown on top and be quiet firm. Take it out of the oven and place on the side until completely cooled. Do not put it straight in the fridge or it will crack. 7. Set in the fridge for minimum of 8 hours, over night is usually better and serve with fresh fruit and double cream.
Hope you enjoy this recipe
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