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
Gluten Free Red Berry Cheesecake
Course Desserts
Prep Time 30 minutes
Cook Time 10 minutes
Passive Time 12 hours
Servings
people
Ingredients
Cheesecake
Coulis
Course Desserts
Prep Time 30 minutes
Cook Time 10 minutes
Passive Time 12 hours
Servings
people
Ingredients
Cheesecake
Coulis
Gluten Free Red Berry Cheesecake
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)
    Cheesecake in mixer
  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.

 

 

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