Gluten free baked Raspberry Cheesecake
So this is a gluten free recipe but what I love, is that you wouldn’t even notice while eating it. This is a gluten free baked raspberry cheesecake. It’s not all that challenging making a cheesecake gluten free because the base is the only thing that needs to be changed. To be honest, I think the it’s is better than just the original biscuit base.
What I have learned from this recipe, is that (in my humble opinion) it is best to lightly bake the cheesecake rather than bake it on a high heat. I find that the cheesecake comes out smoother, and I don’t know if it’s just my imagination, but it seems to me that baking on high heat causes the cheesecake to dry out a bit.
I decided to change up the dimension of the classic berry compote with cheesecake by adding the berries inside the cake and then using a raspberry coulis to drizzle on top.
This cake, although simple to make, does take some time but I promise you that it is worth it. If you guys like this recipe and don’t want to miss out on anymore posts, feel free to subscribe and/or follow my social media.
Gluten free baked raspberry cheesecake
- 250 g gluten free cookies
- 40 g walnuts
- 30 g desiccated coconut
- 125 g unsalted butter melted
- Butter or cooking oil for greasing
- 720 g cream cheese softened
- 250 g caster sugar
- 4 eggs
- 2 teaspoons of vanilla extract
- 175 g sour cream
- 150 g of raspberries
- 125 g raspberries
- 5 tablespoons of caster sugar
- Half a lemon zested and juiced
- Pre-heat your oven to 125 degrees Celsius.
- Grease a removable cake tin and line with grease proof paper.
- Crush the cookies, walnuts and coconut in a food processor, a pestle mortor or by wrapping those ingredients in a tea-towel and bashing it to a fine crumb. Add the melted butter and stir through.
- Put the base mixture in the greased, lined cake tin and press down so you have a even and solid base. Place in the fridge to set.
- Whisk the cream cheese and sugar together until light. Add the eggs one at a time beating through well on each occasion. Mix through your vanilla extract and sour cream until you have a smooth mixture. Finally, mix the Raspberries through, slightly crushing some of them in the process and then stir through one last time (you may want to use an electric mixer if you have one for this step, as this was a workout for me).
- Take your cake tin out of the fridge and pour the cheesecake mixture over the biscuit base. Bake in the oven for 2 hours. Take the cheesecake out of the oven and then place in the fridge while still in the cake tin to finalize the setting process. Once the cake is completely cooled down it should be perfectly set.
- Get your raspberries in a pot with a tiny splash of water and stew for a few minutes. Add your caster sugar, lemon juice and lemon zest then stir through. Blend the mixture to a fine puree then set aside.