Gluten-Free Baked Cheesecake
This recipe is a gluten-free alternative to traditional cheesecake. It is light tasty and great for everyone, not only for people with wheat allergies.
Gluten-Free Baked Cheesecake
Ingredients
Base
- 120g rice cookies crumbed or lightly crushed gluten free cornflakes
- 40g desiccated coconut
- 60g butter
- 1 tablespoon honey
Filling
- 750g firm cream cheese
- 2 teaspoons of vanilla essence
- 1 tablespoon of sour cream
- 1 tablespoon of xanthum gum or egg-like
- 2 tablespoons of water
- 200g of castor sugar
- Sprinkle of nutmeg
- 250ml of whipped cream
- Fresh/tinned/ or frozen fruit
Method
- Preheat oven to 150 degrees C
Base
- Melt the butter and honey over a low heat and mix with the crumbs.
- Mix together and press into a loose-bottomed cake pan.
Filling
- Place the sour cream, cream cheese, water and Xanthum gum into a food processor and mix until creamy.
- Add the vanilla to the mixture.
- Pour mixture onto the crumb base and then sprinkle with nutmeg.
- Place in the centre of the oven for one hour.
- Turn off the heat and leave in the oven for an additional half an hour to set.
- When cold top with whipped cream and fruit.
