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.
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.
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