Lisa Faulkner’s Gluten-free Cheesecake
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We know gluten-free dessert recipes are in hot demand, so here’s Lisa’s gloriously gluten-free cheesecake recipe. It’s the perfect way to use up leftover ingredients including cream cheese, fruit and biscuits. It looks impressive and it’s purse-friendly too.
Ingredients
Get the ingredients here.
- 200g gluten-free ginger biscuits
- 80g butter, melted
- 250g soft cream cheese
- 120ml double cream
- 80g icing sugar
- Zest of 1 lemon, juice of half
- 1 capful vanilla extract
- 80g Ocado blueberries
- A few handfuls of fruit – strawberries, raspberries and blackberries look and taste great, but prioritise what needs eating up
Instructions
You will need a 2lb loaf tin, oiled and lined with clingfilm.
- Whiz the ginger biscuits in a food processor or bash in a bag until they turn to crumbs.
- Combine with the melted butter, then press the mixture down into the base of the loaf tin. Set aside in the fridge while you make the topping.
- Whip the double cream to stiff peaks and set aside.
- Whip the cream cheese, icing sugar, vanilla, lemon zest and juice together until soft and creamy. Fold in the double cream and then fold through the blueberries.
- Smooth on to the top of your biscuit base and leave to set in the fridge for at least 6 hours or overnight.
- When ready to serve, lift the clingfilm out of the loaf tin and peel away from the cheesecake. Top with the fresh fruit and serve.
Lisa’s tip:
Use Ocado’s mixed berry pack for the perfect combination of summer fruits
