Gluten-Free Cheesecake

    5 hours 30 min

    This is an incredibly rich, yet light cheesecake that doesn't have a biscuit base. Butter is beaten with cream cheese, sugar, eggs, cream, cornflour and vanilla, then baked to perfection. Enjoy with fresh berries, if desired.

    101 people made this

    Serves: 12 

    • 225g unsalted butter, room temperature
    • 900g cream cheese, softened
    • 300g caster sugar
    • 5 eggs, room temperature
    • 475ml double cream
    • 1 1/2 tablespoons cornflour
    • 1 teaspoon vanilla extract

    Prep:30min  ›  Cook:1hr  ›  Extra time:4hr chilling  ›  Ready in:5hr30min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour a 23cm springform tin.
    2. Using an electric mixer, beat the butter, cream cheese and sugar until light and fluffy. Beat in the eggs, one at a time, until blended. Stir in the double cream, cornflour and vanilla.
    3. Wrap the bottom of the springform tin with foil. Line a roasting tin with a damp tea towel. Place cheesecake tin on towel, inside roasting tin and place roasting tin on oven rack.
    4. Fill roasting tin with boiling water to reach halfway up the sides of the cheesecake tin. Bake for 60 minutes or until centre of the cheesecake is just firm. Cool at room temperature for 1 hour. Refrigerate until set before removing from tin.

    Cheesecake tips

    For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.

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