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
How to make this delicious gluten free dessert
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
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.
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.
My other Gluten Free Recipes on HubPages
Baking Parchment from Amazon
This type of non-stick baking parchment is invaluable in preventing the cheesecake base from sticking to the tin and makes it much easier to slide the finished dessert onto a pretty serving plate. I always use this type of non-stick paper and it is easy to cut to size by drawing a pencil circle around the base of your loose-base cake tin to use as a cutting guide. Use a little butter to on the base of the tin to secure your paper to it before beginning to make the cheesecake.
Other Gluten Free Recipes on HubPages you will enjoy
Cheesecake Recipe Variations
For an even simpler cheesecake base, use approximately 150 grams of gluten-free digestive biscuits made into crumbs by placing them inside a plastic bag and crushing them with a rolling pin. Melt 50 grams of butter in a saucepan and mix in the biscuit crumbs. Press this mixture into your tin and chill, covered, in the fridge for a couple of hours before adding the cheesecake filling.
Tip: Here in the UK, Morrisons sell 150 g packs of g-free digestives for only £1 per pack!
For a delicious alternative to Raspberries in the cheesecake, replace them with 300g blueberries or strawberries.
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.
For a Festive, Holiday Cheesecake (for adults only), use some rum soaked raisins and sultanas as the fruit in your dessert!
© 2010 Alison Graham