My daughter's gluten free baked fruit cheesecake
My daughter's gluten free baked fruit cheesecake
About this recipe: Over 30 years ago I was diagnosed with coeliac disease and I thought then as a child bye bye cakes, biscuits and everything else that people without coeliac disease can have. Then 20 odd years ago I went through some of my late grandmother's recipes and thought to myself I'm going to make these gluten free so that others with coeliac disease and wheat intolerance can still enjoy the things they always did before diagnosis. However this recipe is not one of my grandmother's it's my beautiful daughter's and she's asked me to post it.
Ingredients
Makes: 1 cheesecake
- For the base
- 100g gluten free self raising flour
- 50g desiccated coconut
- 50g ground almonds
- 50g caster sugar
- 1 teaspoon gluten free baking powder
- 100g cold unsalted butter
- For the filling
- 50g fruit of choice
- 220g cream cheese
- 110g caster sugar
- 2 medium eggs
- 15g cornflour
- a few drops vanilla extract
Method
Prep:30min ›
Cook:40min ›
Ready in:1hr10min
- Preheat the oven to 180 C / Gas 4. Grease a 20cm (8 in) springform cake tin or flan ring.
- For the base, stir together the gluten free flour, desiccated coconut, ground almonds, caster sugar and gluten free baking powder. Rub in the butter until it resembles breadcrumbs, then mix to a dough. Press into the bottom of the greased tin.
- Place on a baking tray and bake for 15 to 20 minutes, till golden brown. Remove from oven and let cool slightly.
- Arrange your fruit of choice over the base. Set aside.
- For the filling, beat the cream cheese to soften. Add the remaining ingredients and beat till smooth. Pour over the fruit in the tin.
- Bake in the oven for 25 minutes, till firm. Leave to cool to room temperature, then place in the fridge till required. (You can also freeze the cake at this point.)
- To serve, run a sharp knife around the edge to loosen the ring and remove from tin. Slice using a knife dipped in hot water for easy cutting.
For a vegan version...
Substitute 100g soya spread for the butter; 220g dairy free cream cheese for the cream cheese; and 2 teaspoons gluten free natural egg replacer mix and 4 tablespoons water for the eggs.
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Reviews in English (1)
My daughter one day was experimenting in her kitchen she came up with this and she asked her dad to be her guinea pig and try it for her as she knows I do not like cheesecakes I positively hate them and she also knows I am allergic to coconut but her dad my husband thoroughly loved it - 03 Sep 2016
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