Delicious Gluten Free Desserts Raspberry Cheesecake Recipe

Gluten Free Diet?

If you need to follow a gluten free diet because you are celiac (coeliac) or have a wheat gluten intolerance, or simply prefer to limit the amount of wheat in your diet, you can enjoy this delicious gluten free raspberry cheesecake recipe that taste so good, no-one would ever know it was gluten free!

This deliciously indulgent gluten free cheesecake dessert is smart enough for a dinner party or as a special occasion treat for a family mealtime! I make it with raspberries from my own garden and this year I have had so much soft fruit that I also made it with loganberries which produced a slightly sharper flavour but which I found even more delicious!

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Gluten Free Raspberry Cheesecake

Delicious gluten free desserts, spoil yourself with gluten free raspberry cheesecake or, try the blueberry or fudge variation!
Delicious gluten free desserts, spoil yourself with gluten free raspberry cheesecake or, try the blueberry or fudge variation!

How to make this delicious gluten free dessert

Ingredients

For the base

2 egg whites

60g or ¾ cup of desiccated coconut

60g or ¾ cup of shredded coconut

75g or 1/3 cup of caster sugar

For the cheesecake

3 teaspoons gelatin (if you are vegetarian, use the same quantity of Agar Agar powder or, 3 tablespoons of Agar Agar flakes)

60ml or ¼ cup of water

500g softened cream cheese

110g or ½ cup caster sugar

300 ml cream (I use double cream)

1 tsp Vanilla extract

300g Raspberries

Preparation

Grease a 19 cm square baking tin and line the base and sides with baking parchment, extending the baking parchment approx 5 cm above the edges of the tin.

Preheat oven to 180°C or 160°C for a fan oven

Make the Base

Beat the egg whites in a bowl, stir in the desiccated and the shredded coconut and add the sugar. Press the mixture into the base of the tin firmly and bake in the oven for about 15 minutes or until lightly browned. Allow to cool.

Make the Cheesecake

Heat the water in a small pan, remove from heat and sprinkle on the gelatine, stir gently until dissolved and leave to cool for five minutes (if you are using Agar Agar or another vegetarian gelatine substitute, make up according to the directions on the pack).

Beat the cream cheese and sugar in a good sized bowl, using an electric mixer. When the mixture is smooth, beat in the cream and the Vanilla extract.

Lastly, stir in the cooled gelatine mixture, making sure it is well distributed in the mixture.

Assemble the Cheesecake

Put about half the raspberries into the tin, on top of the cooled coconut base.

Spoon in the cheesecake mixture and spread smooth with a spatula.

Put the remaining raspberries into a food processor or blender and whiz till smooth, strain through a nylon mesh sieve and drizzle over the top of the cheesecake mixture.

You can achieve a very pretty marbled effect by using a skewer or the point of a knife pulled backwards and forwards over the surface of the cheesecake.

To Serve.

Refrigerate for at least four hours and preferably overnight before removing from tin and cutting into 12 slices. Individual slices can be topped with curls of grated white or milk chocolate, additional raspberries or sprigs of fresh garden mint for decoration.

Variations.

For delicious Gluten Free Blueberry Cheesecake, Replace the Raspberries 300g blueberries or strawberries For gluten free Strawberry Cheesecake. For a really scrummy cheesecake with a difference, chop 150 g of fudge into small cubes (about 0.5 cm) and stir this through the cheesecake mixture before you put it on top of the cheesecake base and then add an additional 50g of chopped fudge which you sprinkle on top.

 

My other Gluten Free Recipes on HubPages

How to make delicious gluten free scones

How to make delicious gluten free cookies

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Comments 13 comments

icmn91 profile image

icmn91 4 years ago from Australia

This looks real yum! I'll have to try some for myself, particularly since I recently dropped out of Uni due to my food issues being unaddressed by my residential dorm (which is why I joined hubpages in the first place).

I'll come back and let you know how it turns out!


Alison Graham profile image

Alison Graham 6 years ago from UK Author

Karen, I hope you will really enjoy your cheesecake - I made my last one with loganberries that I had picked from the garden and frozen (well drained before use)- it was delicious and more 'tangy' than the raspberry version.


Karen Somers profile image

Karen Somers 6 years ago from Omaha,NE

I'm going to try the recipe for the gluten free raspberry cheesecake this weekend! Thanks for the post


Alison Graham profile image

Alison Graham 6 years ago from UK Author

Thank you kasiapl, tastes delicious too!


kasiapl profile image

kasiapl 6 years ago from New Jersey , USA

Looks Delicious :)


Alison Graham profile image

Alison Graham 6 years ago from UK Author

Hi Gypsy Willow, yes it is something a bit different!


Gypsy Willow profile image

Gypsy Willow 6 years ago from Lake Tahoe Nevada USA , Wales UK and Taupo New Zealand

Tasty recipe, like the variation on the usual graham cracker base.


Alison Graham profile image

Alison Graham 6 years ago from UK Author

World-Traveler, thanks so much for your comment. It is funny how a taste or smell or even the anticipation of a taste can bring back memories of time and place like that. Sounds like Denny's restaurant cheesecake is really something pretty special!


World-Traveler profile image

World-Traveler 6 years ago from USA

The first time I ate cheesecake was when I was in Santa Cruz, California. It happened at Denny's restaurant. It tasted so good I ordered two more helpings. I am glad that I do not have a problem with being overweight. I could, if there was enough of it, eat cheesecake like there was no tomorrow.


Alison Graham profile image

Alison Graham 6 years ago from UK Author

Hi Infonolan - yum! yes! The basic recipe, I adapted from a non gluten-free version and the variations are my own.


infonolan profile image

infonolan 6 years ago from Australia

mmmmm!!! YUM!!! I'll have to try it sometime. Is this your own recipe?


Alison Graham profile image

Alison Graham 6 years ago from UK Author

Caster sugar has finer grains than regular sugar as it was originally intended to be sprinkled onto food from a sugar caster which is basically a large size version of a salt pot - although many of them are very beautiful crystal with silver lids. If you do not have caster sugar, but have a fine sieve, there are often enough small grains in ordinary sugar if you put it through the sieve to get some sugar the consistency of caster sugar (especially as caster is more expensive than ordinary).


angldevil2004 profile image

angldevil2004 6 years ago

what's the difference between regular sugar and caster sugar??

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