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When I decided to start a blog of my gluten free recipes I always knew that this would have to be the first recipe that was on the blog. I think all my family and friends look forward to me making this for many special occasions.  I first remember making this when we lived in Canterbury about 30 years ago and we had our French friend Laurent Dupont visiting us with his family.  I don’t even know where the recipe came from

Ingredients:

For the base
85g unsalted butter + 1 teaspoon melted
170g gluten free digestive biscuits, (I use a food processor for fine crumbs or crush by hand for a more crunch texture)
35g caster sugar

For the filling
680g full fat cream cheese
85g caster sugar
3 eggs separated
grated rind of 1 lemon
1 tablespoon cornflour mixed with 2 tablespoons of lemon juice
55g currants
55g glace cherries washed and chopped
150ml sour cream
2 teaspoons caster sugar
1/2 teaspoon vanilla extract

Instructions:

Preheat the oven to 180C

With the teaspoon of melted butter grease a 24cm loose bottomed springform cake tin

In a medium size mixing bowl combine the crushed digestive biscuits, sugar and remaining melted butter. Spoon the mixture into the base of the cake tin and press down hard and evenly with the back of a metal spoon. Put in a fridge to chill while you make the filling.

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In a large mixing bowl mix the cream cheese and sugar. Add the egg yolks and beat until smooth. Stir in the lemon rind, cornflour mixture, currants and glace cherries.

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In another large bowl whisk the egg whites with a handheld electric whisk until they form stiff peaks. Fold the egg whites into the cheese mixture.

Carefully spoon the mixture into cake tin without disturbing the biscuit base. Bake in the center of the oven for 20 – 30 minutes until the center is firm when pressed with a finger.

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Meanwhile mix together in a small bowl the sour cream, caster sugar and vanilla extract.

Remove the cooked cheesecake from the oven and spread the sour cream mixture over the top of the cake with a palette knife. Return to the oven for a further 5 minutes.

Take the cheesecake from the oven and leave to cool slowly and then refrigerate.  When cold remove from the tin

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Cuts into 12 – 16 portions.  Use a clean knife for each cut for a perfect slice

Freezes well and we often cut into individual portions and freeze in clingfilm.

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Enjoy one of my favorite desserts

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