Gillian from Crumbs of Comfort is back today with her monthly gluten free baking instalment.
She has been working so hard on creating the perfect Cheesecake that tastes just amazing and is also perfect for those who are intolerant to gluten. I know you are going to go crazy for this one so here is her great recipe.
Gluten Free Cheesecake Recipe
125g melted butter
40g Gluten free SR flour
40g gluten free plain flour
40 g almond meal
100g brown sugar
85g desiccated coconut
3 teaspoon gelatine
250g cream cheese
1 tablespoon lemon juice
Zest of one lemon
300ml thickened cream
100g Cherries pitted
Preheat oven at 160*c fan forced
Sift flours and cocoa together. Mix through almond meal, sugar an coconut. Add butter; mix until combined. Press biscuit mixture evenly over base of a 20cm springform tin lined with baking paper. place in oven bake for 20 minutes. The base will look soft but will set as it cools. Leave to cool completely before adding cheese mixture.
Meanwhile, sprinkle gelatine over the water in a small heatproof jug; stand jug in small saucepan of simmering water. Stir until gelatine dissolves; cool 5 minutes. Alternatively you can dissolve it in the microwave in 30sec spurts
Beat cream cheese, sugar, zest and juice in a small bowl with an electric mixer until smooth; transfer to a large bowl.
Whip cream until soft peaks form, fold into cheese mixture; fold in gelatine mixture. Add cherries.
Pour cheese mixture onto crust and chill overnight or until set.
Remove cheesecake from fridge before serving to allow crust to relax.
Cherries can be fresh or tinned
Gillian Brown is the owner of Crumbs of Comfort Cake Design in Brisbane, Australia. Gillian has spent many years working hard developing allergen aware baked goods after she was diagnosed with celiac disease and her daughter was diagnosed with anaphylaxis to peanuts. Please visit Gillian’s facebook page to learn more about her wonderful business.