Gluten Free Red Berry Cheesecake
Servings Prep Time
8people 30minutes
Cook Time Passive Time
10minutes 12hours
Servings Prep Time
8people 30minutes
Cook Time Passive Time
10minutes 12hours
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.
  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.