Caramel Cheesecake

Caramel Cheesecake

A deliciously decadent cheesecake – packed full of caramel richness. This gluten free version uses a gluten free biscuit base which is topped with a mix of cream cheese and dulce de leche.

Crunchy caramel shards add great contrast of texture and make for an impressive dessert. Whilst a thin topping of sour cream stops the cheesecake from becoming too sweet.

Caramel Cheesecake

Ingredients:

For the Base: 300g Gluten Free Digestive Biscuits, 85g Unsalted Butter

For the Cheesecake Mixture: 750g Cream Cheese (Full Fat), 3 Large Eggs, 1tsp Vanilla Extract, 1 Tin Dulce De Leche, 2tbsp Corn Flour, 100g Caster Sugar

For the Sour Cream Topping: 600ml Sour Cream, 25g Caster Sugar, 1tsp Vanilla Extract

For the Shards: 220g Golden Caster Sugar, 80ml Water

Method:

1) Preheat the oven to 200c. Place the digestives in a food processor, whilst blitzing slowly pour in the butter until well combined. Transfer to a medium lined cake tin (preferably spring form). Bake the base in the oven for 10 minutes, remove, set aside and turn down the oven temperature to 160c.

2) Meanwhile make the cheesecake mixture; place the cream cheese, cornflour, eggs, caster sugar and vanilla extract in a mixer and mix until well combined. Add the dulce de leche and continue to mix until well combined. Pour over the biscuit base and bake in the oven for 45 minutes the remove.

3) Meanwhile, combine the sour cream, 25g of caster sugar and vanilla extract in a large bowl and mix well with a whisk. When the cheesecake has been removed from the oven, pour the sour cream mixture over the cheesecake and bake for a further 15 minutes before turning the oven off and leaving the cheesecake to cool in the oven for 30 minutes. Remove and transfer to the fridge to chill for at least 4 hours.

4) Make the shards by combining the caster sugar and water in a medium saucepan. Place over a high heat and cook to a medium-dark caramel. Transfer to a baking matt and spread to form a thin sheet. Allow to cool then break into shards before serving with the cheesecake.

Enjoy!

Blueberry New York Cheesecake

Blueberry New York Cheesecake

A delicious version of the classic New York baked cheesecake – a soft vanilla centre is topped with a vibrant, fresh blueberry jelly.

This recipe is made with a gluten free base (the topping is naturally gluten free) which can be substituted for an ordinary biscuit base if desired.

Blueberry New York Cheesecake

Ingredients:

180g Digestive Biscuits (Gluten Free)
85g Unsalted Butter (Melted)
750g Cream Cheese (Softened)
1 Can Condensed Milk
2tsp Vanilla Bean Paste
2 Large Eggs (Beaten)
1 Lemon (Juice and Zest)
150 Fresh Blueberries
1tbsp Cast Sugar
2 Gelatine Leaves

Method:

1) Preheat the oven to 150C. Place the digestives in a food processor, whilst blitzing slowly pour in the butter until well combined. Transfer to a medium lined cake tin (preferably spring form). Bake the base in the oven for 10 minutes, remove and set aside.

2) Beat the cream cheese in a large mixing bowl until fluffy. Gradually beat in the condensed milk until fully combined. Add the vanilla and eggs – mixing well to combine. Pour onto the biscuit base.

3) Transfer to the oven and bake for around 40 minutes – until the cheesecake has the slightest wobble in the centre. Turn off the oven and allow the cheesecake to cool in the oven for 30 minutes before removing. Transfer to the fridge to cool for a few hours.

4) Make the blueberry jelly: bloom the gelatine in a little cold water. Combine the blueberries and caster sugar in a pan with 4 tablespoons of water. Simmer for 5 minutes until the blueberries begin to break down. Add the gelatine leaves and stir to dissolve. Remove from the heat and set aside to cool.

5) Pour the jelly on top of the cheesecake and level. Transfer to the fridge to fully set – around 2 hours.

Enjoy!

Coconut Cheesecake (Gluten Free)

Coconut Cheesecake

This is my mum’s delicious recipe for baked coconut cheesecake – packed full of tropical, aromatic flavour with a little Malibu to brighten up those gloomy days!

This recipe is made with a gluten free base (the topping is naturally gluten free) which can be substituted for an ordinary biscuit base if desired.

Coconut Cheesecake (Gluten Free)
Serves 6

Ingredients:
170g Gluten Free Digestive Biscuits
85g Unsalted Butter (Melted)
40g Desiccated Coconut
500g Cream Cheese
1 tin Condensed Milk
3 Limes (Juice and Zest)
2 Large Eggs
2-3 tbsp Malibu

Method:
1) Pre heat oven to 160C. Combine the digestives and coconut in a food processor, whilst blitzing slowly pour in the butter until well combined. Transfer to a small lined cake tin (preferably spring form).

2) Bake the base in the oven for 10 minutes. Transfer to the fridge to cool.

3) Meanwhile make the topping – whisk the cream cheese until soft. Slowly add the condensed milk and the eggs, whisking until combined.

4) Add the lime juice and zest to one half of the topping mixture. Add the Malibu to the other half of the mixture. Stir both to combine.

5) Pour the lime topping onto the base. Pour the Malibu topping on top of the lime topping, levelling with a spatula.

6) Bake in the oven for around 45 minutes or until just set.

Enjoy!

Nutella Cheesecake (Gluten Free)

Nutella Cheesecake (Gluten Free)
 
This truly is the simplest of recipes and makes a delicious dessert – I loved Nutella as a child and was forever caught digging my spoon into a big jar of the stuff! A little dark chocolate stops everything becoming a little too sweet.

This recipe is made with a gluten free base (the topping is naturally gluten free) which can be substituted for an ordinary biscuit base if desired.

Nutella Cheesecake (Gluten Free)
Serves 6

Ingredients:
170g Gluten Free Digestive Biscuits
80g Unsalted Butter (Melted)
25g Flaked Almonds (Toasted)
2 tsp Cocoa Powder
400g Cream Cheese
270g Nutella
70g Dark Chocolate

Method:

1) Pre heat oven to 160C. Combine the digestives, almonds and cocoa powder in a food processor, whilst blitzing slowly pour in the butter until well combined. Transfer to a small lined cake tin (preferably spring form).

2) Bake the base in the oven for 10 minutes. Transfer to the fridge to cool.

3) Melt the chocolate and Nutella in a bain-marie, stirring frequently to combine. Allow the Nutella mixture to cool slightly. In a large bowl, whisk the cream cheese to loosen. Add the Nutella mixture and whisk to combine.

4) Spoon the mixture on to the biscuit base and level. Place in the fridge to chill for at least 4 hours but preferably overnight.

Enjoy!