Cheesecake on a stand and plate with lemon zest on top

Gluten-free cheesecake

Name: Gluten-free cheesecake
Prep time: 25 min
Total time: 2 h 55 min
Yield: 10
Ingredients: 170g gluten-free stem ginger biscuits; 100g unsalted butter melted; 300ml double cream; 100g icing sugar; 250g cream cheese; 2 lemons zested and juiced

Tracey Raye

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Serves 8 - 10

Easy

Prep: 25 mins

2 hrs and 30 mins (chilling time)

A star rating of 4.7 out of 5.8 ratingsRate

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You'd hardly guess this simple cheesecake is gluten-free – silky lemon with a crisp stem ginger base. It takes only 15 minutes to prep and doesn’t require cooking

Gluten free

Low salt

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Make this gluten-free cheesecake, then check out our gluten-free biscuits, gluten-free bread, gluten-free cupcakes, gluten-free brownies and more gluten-free baking recipes.

Looking for some festive gluten-free ideas? Try our gluten-free Christmas cake, gluten-free mince pies, gluten-free Christmas pudding and gluten-free gingerbread.

Ingredients

Nutrition

170g gluten-free stem ginger biscuits
100g unsalted butter

melted
300ml double cream
100g icing sugar
250g cream cheese
2 lemons

zested and juiced

Nutrition: per serving

kcal408
fat34g
saturates20.8g
carbs22.7g
sugars18.2g
fibre0.5g
protein2.6g
salt0.3g

low

Method

step 1

Line an 18cm springform cake tin with baking paper on the base. Blitz the biscuits in a food processor for 2-3 mins or until they resemble breadcrumbs. Combine with the melted butter then press evenly into the base of the tin with the back of a spoon. Cover and put in the fridge while you prepare the filling.
step 2

Whip the double cream in a fresh bowl until it forms soft peaks. Sift in the icing sugar and add the cream cheese, lemon juice and zest (save 1 tbsp to garnish). Fold the mixture until thoroughly combined.
step 3

Remove the cheesecake base from the fridge and spoon on the cream mixture, smoothing the top with the back of the spoon. Cover and return to the fridge for 2 hrs 30mins or until fully set. Gently remove the cheesecake from the tin and sprinkle over the remaining lemon zest to serve.

Discover more gluten-free desserts

Authors

Tracey RayeRegistered Nutritionist

Tracey Raye is the Health Editor for Olive and BBC Good Food. She oversees all health, nutrition and fitness related content across the brands, including the bi-annual Healthy Diet Plan, monthly Health Edit newsletter and health column in the magazine.

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A star rating of 4.7 out of 5.8 ratings

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