Baked Fruit Cheesecake - serves 8
- for the Biscuit Base
- 100g gluten free plain flour
- 50g desiccated coconut
- 50g ground almonds
- 50g caster sugar
- 1 tsp gluten free baking powder
- 100g cold unsalted butter
- for the Cheesecake Filling
- 220g cream cheese
- 112g caster sugar
- 2 medium eggs
- 15g cornflour
- a few drops vanilla extract
- 50g fruit of choice
Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard
Grease a shallow 8in / 20cm round flan ring.
Preheat the oven to 180°c / 350°f / gas mark 4.
for the Biscuit Base
Stir together the gluten free flour, desiccated coconut, ground almonds, caster sugar and gluten free baking powder. Rub the butter into the flour mixture until it resembles breadcrumbs. Mix to a dough.
Press into a greased 8 inch round spring form cake tin or a flan ring on a flat baking tray and bake for 15 – 20 minutes until golden brown.
You can use this for the base or for a richer base – melt 50g unsalted butter, stir in the cooked biscuit and press back into the cake tin and place into the fridge to set.
Prepare your fruit and place on the bottom of the cooked tart base.
for the Cheesecake Filling
Beat the cream cheese to soften.
Add the rest of the ingredients and beat until smooth.
Pour over the fruit and bake in the oven for 25 minutes until firm.
Leave to cool then store in the fridge until required. This will also freeze very well.
To serve, run a sharp knife aroud the edge to loosen the ring and take off. Slide the Cheesecake onto your serving plate.
Dust the top of the cheesecake with icing sugar and serve with a fruit coulis.
how to make this recipe dairy free...
This recipe will work with soya ‘cream cheese’.
For lactose intolerant – try using lactose free cream cheese.
Gem's hints and tips
The cheesecake base recipe can be made into biscuits.
Roll out the dough 1 ½ cm thick on a work surface dusted with gluten free flour. Cut out biscuits, place on a baking tray lined with greased grease proof paper and bake for 12 to 15 minutes.
This dessert is great with a fruit coulis – here are some of my favourites:
Place a punnet of raspberries into a food processor and blitz until smooth.
Sweeten to taste with icing sugar and strain through a sieve. Store in the fridge for up to three days.
Hull the strawberries and proceed as for raspberries.
Cut around the stone of two mangoes. Cut away the peel. Heat in a saucepan until soft and blitz in a food processor.
Store in the fridge for up to three days.