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- Gluten-Free Cheesecake

Gluten-Free Cheesecake
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Ingredients
- 200g gluten-free ginger biscuits
- 80g butter, melted
- 250g soft cream cheese
- 120ml double cream
- 80g icing sugar
- 1 lemon, zested and half juiced
- 1 bottle capful vanilla extract
- 80g blueberries
- 3 handfuls fruit, such as strawberries, raspberries and blackberries
Method
Step 1
Oil and line a 2lb loaf tin. Whiz the ginger biscuits in a food processor or bash in a bag until they turn to crumbs. Then 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.
Step 2
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.
Step 3
Smooth on to the top of your biscuit base and leave to set in the fridge for at least six hours or overnight.
Step 4
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.
Shop the ingredients
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On OfferValue
Ocado Blueberries 150g
150g£2
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Other
Ocado British Unsalted Butter 250g
250g£1.69
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Philadelphia Original Soft Cheese 165g
165g£2.20
For over 10,000 products you know (and love), we now match the price of your like-for-like shop to tesco.com, including promotions and Clubcard prices. If we’re not already the same price or less, we’ll email you a voucher for the difference within 72 hours. -
Nairn's Gluten Free Stem Ginger Biscuit Break 160g
160g£2
For over 10,000 products you know (and love), we now match the price of your like-for-like shop to tesco.com, including promotions and Clubcard prices. If we’re not already the same price or less, we’ll email you a voucher for the difference within 72 hours.