Wow, wow, wow! What a brilliant recipe made by my friend. And totally gluten free of course!
Strawberry cheesecake anyone? This recipe is just perfect for any occasion. It just fits. I’ve always liked a thick biscuit base so for me a chunky base is non-negotiable.
It tastes amazing with or without cream, coulis, ice cream etc. I love it plain with no extras so you get the full flavour and the crunch of the base, some may disagree but oh well! If you’re anything like my dad where you drown everything you eat in cream be my guest!
Step-by-step instructions are below and as always a print button at the top if you prefer the good old fashioned paper way!
Shopping List
So for your shopping list for this recipe, you will need:
- 425g cream cheese
- 75g strawberry puree (75g strawberries, 1 tsp caster sugar, 1 tsp lemon juice)
- 75g caster sugar
- 75ml double cream
- 1 tsp vanilla paste – you can substitute for extract but the flavour isn’t as powerful
- 3.5 gelatin leaves
- 215g gluten free digestive biscuits
- 100g butter
As I’ve said before in other recipes, vanilla paste is my go to winner! It has such a delicious flavour of the vanilla. It’s a little pricier but worth it in my opinion.
As for the strawberry purée, you can get it canned but if you can’t find it you can easily make it with my recipe below in the recipe.
Full fat cream cheese and double cream work best as well 🙂
Can I make this recipe dairy free?
You can of course make this recipe dairy free! Here’s the products I used to substitute the ingredients.
- Dairy free cream cheese such as Voilife
- Elmlea double cream to substitute the dairy double cream
- Stork hard block of margarine instead of butter
- Make sure your digestives are dairy free. If you can’t find any, substitute with dairy and gluten free Shortbread.
So here it is! A delicious recipe you won’t regret making…
Gluten free Strawberry Cheesecake
Equipment
- 1 20cm cake tin
Ingredients
FOR THE BASE
- 215 grams digestive biscuits gluten free if necessary
- 100 grams block butter
FOR THE CHEESECAKE
- 425 grams cream cheese
- 75 grams strawberry purée sieved
- 75 grams caster sugar
- 75 ml double cream
- 1 tsp vanilla paste can substitute with extract
- 3.5 leaves gelatin
FOR THE STRAWBERRY PUREE
- 75 g strawberries
- 1 tsp caster sugar
- 1 tsp lemon juice
Instructions
FOR THE STRAWBERRY PUREE
- To make the strawberry puree, wash the strawberries and remove the leaves and hulls.
- Cut them into half and put into a bowl with the caster sugar and lemon juice.
- Blitz together using a hand blender until it is smooth and sieve so the lumps are out. Set aside.
FOR THE CHEESECAKE
- Grease a 20cm round tin with a loose bottom with a small amount of butter.
- Crush the digestives in a sandwich bag and bash with a rolling pin. Make sure you don't over crush them until they go into a fine dust.
- Melt your butter either on the hob on a low heat or in a microwave in 10 second bursts and mix into the crushed digestives.
- Press the mixture firmly into the tin and refrigerate for atleast 30 minutes.
- Meanwhile, make the filling. Soak the gelatin leaves in cold water.
- Whisk the sugar, cream cheese and vanilla until light and fluffy.
- In a seperate bowl, whisk the double cream until light stiff peaks form.
- GENTLY heat the strawberry purée on the hob, you don't want this too hot.
- Dissolve the gelatin in the purée and whisk into the cream cheese using a hand whisk or spoon.
- Fold the whipped cream into the cream cheese mixture.
- Take out the cheesecake base and spoon the filling mixture on top and smooth. Place any decoration of your choice on top and place back in the fridge for 6 atleast hours.
- Serve chilled by itself or with a dollop of cream or ice cream on! Enjoy!
So thank you for reading this post! Feel free to rate and share my recipe it means a lot. And of course, I’d love to see your comments and any pictures!
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