It’s all about the cheese …
I’ve been asked by several people on several occasions now to share some of my recipes. In our house, everything is made from scratch, partly from a health point of view, partly because I love to cook and partly because we have little choice, because I have Coeliacs Disease. I’ve finally decided to make good on my promise to share some of them, and am starting right now, with the recipe for the lovlieness currently in my fridge.
Gluten Free Cheesecake
100g gluten free digestive biscuits
50g butter (melted)
50g demerara sugar
500g full fat cream cheese (you can use mascarpone, Philadelphia or a supermarket own brand).
100g icing sugar
300ml double cream
Crush the digestives (I whizz them in the food mixer to make the crumbs really small), stir in the demerara sugar and then add the melted butter. Mix well until all the crumbs are thoroughly coated. Spoon into a greased and lined 20cm formspring cake tin, level out and press down with the back of a metal spoon. Chill in the fridge for about 30 minutes.
Mix together the cream cheese, icing sugar and cream until smooth and thoroughly mixed. Spoon on top of the chilled base, level out and return to the fridge for around 6 hours until well set.
I often add 1tsp of ground ginger to the bicsuit base, before adding the melted butter. This goes really well with the two filling variations below.
Split one vanilla pod and scrape out the seeds. Add them to the cream cheese mixture and stir well.
Add the grated zest and juice of up to 2 lemons to the basic filling mix. To do this, mix the cheese, sugar and cream as normal, add the zest (I reserve some to decorate the top) and then add the juice, a little at a time. I add half a lemon’s worth of juice at a time, and then mix in slowly and carefully. This makes sure that the mix doesn’t split, and it also allows you to test how lemony the mix is becoming and stop when it’s right for you.
As above, using limes. Key limes, used in the famous Key Lime pie, are smaller and more acidic than Persian limes. You can get them from some supermarkets.
White Chocolate & Raspberry Filling
Mix together 400g cream cheese, 150g caster sugar and 1tsp of grated lemon rind. Dissolve 2tsp of gelatine in 50ml boiling water, and add to the cheese mixture, along with 200g of melted white chocolate and mix until smooth. Fold in 200ml of lightly whipped cream and 150g of still-frozen raspberries (you can use fresh raspberries, but will need to double the amount of gelatine). Pour over the chilled base as usual and chill until set. Decorate with fresh raspberries. And don’t blame me when put on half a stone just thinking about making this one.