Gluten Free Red Berry Cheesecake

Gluten Free digestive biscuits are just as good as the real thing!

I made this Gluten Free Red Berry Cheesecake as a New Year’s treat. We probably could have done without an extra dessert after all of the rich Christmas food (and Gluten Free Christmas Pudding) but if you can’t enjoy yourself at New Year, when can you?

A Gluten Free Cheesecake is really simple to make, with a simple substitution of gluten free digestive biscuits for the regular variety. You’ll find a good selection in the gluten free section at your local supermarket. If you fancy something a bit different, you could even make the base with different varieties of biscuit, or even a mix; a hint of ginger nut in with your digestive makes for a crunchy, sharp cheesecake base.

Print Recipe

Gluten Free Red Berry Cheesecake

Course

Desserts

Prep Time

30 minutes

Cook Time

10 minutes

Passive Time

12 hours

Servings

people

Ingredients

Cheesecake

• 250 g Gluten Free Digestive Biscuits
• 100 g Butter
• 600 g Cream Cheese full fat works best
• 100 g Icing Sugar
• 1 Drop Vanilla Essence or a vanilla pod if you have one!
• 284 mL Double Cream

Coulis

• 75 g Strawberries
• 75 g Raspberries
• 50 g Caster Sugar
• 25 mL Cold Water

Course Desserts Prep Time 30 minutes Cook Time 10 minutes Passive Time 12 hours Servings people Ingredients Cheesecake 250 g Gluten Free Digestive Biscuits 100 g Butter 600 g Cream Cheese full fat works best 100 g Icing Sugar 1 Drop Vanilla Essence or a vanilla pod if you have one! 284 mL Double Cream Coulis 75 g Strawberries 75 g Raspberries 50 g Caster Sugar 25 mL Cold Water

Instructions

Cheesecake Base

1. Grease your cheesecake tin (mine is a 23cm loose-bottomed tin)
2. Melt 100g butter
3. Crush 250g of digestive biscuits (in a food bag with a rolling pin is my chosen method)
4. Mix the crushed biscuits with the melted butter
5. Once the crumbs are completely covered in the butter press into the bottom of the tin and leave in the fridge for around an hour.

Coulis

1. Add sugar and water to a saucepan and heat.
2. Add the strawberries and raspberries.
3. Cook over a medium heat, until the berries are soft.
4. Sweeten to taste if not sweet enough
5. Blend (with a hand blender if you have one), then chill until ready to serve.

Cheesecake Filling

1. Add 600g cream cheese, 100g icing sugar and the vanilla essence in a bowl, beat until smooth.
2. Add the 284ml pot double cream and continue mixing until the mixture is smooth.
3. Add some of the coulis to the mixture and fold in gently to create swirls. (retain the rest of the coulis for serving)

   
4. Spoon the filling over the cheesecake base
5. Chill in the fridge, preferably overnight.
6. Garnish with any additional fruit or decorations that you would like.

Recipe Notes

The longer you can give this in the fridge before you serve it the better! It will just about work after a few hours, but unless your fridge is really cold you won't get clean cut slices; if you can give it at least 24 hours then it will set well and you can slice it well for beautiful presentation.