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Gluten free baked raspberry cheesecake

Thi recipe isn't just for gluten-free people, but for everyone. The cake is cooked slowly to achieve a lovely smooth texture. 

Course Dessert
Cuisine American Inspiration
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 12 people
Calories 580 kcal
Author Nicolas

Ingredients

Base

  • 250 g gluten free cookies
  • 40 g walnuts
  • 30 g desiccated coconut
  • 125 g unsalted butter melted
  • Butter or cooking oil for greasing

Cake mixture

  • 720 g cream cheese softened
  • 250 g caster sugar
  • 4 eggs
  • 2 teaspoons of vanilla extract
  • 175 g sour cream
  • 150 g of raspberries

Raspberry coulis

  • 125 g raspberries
  • 5 tablespoons of caster sugar
  • Half a lemon zested and juiced

Instructions

  1. Pre-heat your oven to 125 degrees Celsius.
  2. Grease a removable cake tin and line with grease proof paper.
  3. 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.
  4. 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.
  5. 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).
  6. 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.
  7. 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.
Nutrition Facts
Gluten free baked raspberry cheesecake
Amount Per Serving
Calories 580 Calories from Fat 375
% Daily Value*
Fat 41.7g64%
Saturated Fat 24.2g151%
Cholesterol 156mg52%
Sodium 264mg11%
Potassium 182mg5%
Carbohydrates 46.1g15%
Fiber 2.5g10%
Sugar 35.7g40%
Protein 9.2g18%
Calcium 70mg7%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.