Gluten free Strawberry Cheesecake
Wow, wow, wow! What a brilliant recipe made by my friend. And totally gluten free of course!
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!