Cheesecakes for Everyone
Even for Gluten Free Guests
If there is one cake available that is accessible for everyone than it would be cheesecake. The traditional American cake is versatile in its toppings, flavouring and texture. These we all know, but did you also know you can make it gluten free, egg free and nut free? When it comes down to it you can basically create a cheesecake for anyone. Here are two cheesecakes that are ideal for those on a gluten free diet.
Gluten Free Cheesecake with Meringue
Baking gluten free cheesecake is easy with this fabulous recipe. All you need is raspberries, eggs, sugar, butter, organic cream cheese, vanilla extract and vanilla sugar.
150gr raspberries (can be from frozen)
Butter (for greasing the tin)
75gr soft unsalted butter
185gr of sugar
1 small bag of vanilla sugar
1 kilo of low fat cream cheese
1 small bag of vanilla custard powder
15gr of custard
A pinch of salt
Additional raspberries or icing sugar for decoration
Separate two eggs and leave the egg white in the fridge for a few minutes. Mix the butter, the 110gr of sugar and vanilla sugar to a creamy substance. Then add the eggs and the egg yolks. After that you can stir in the cream cheese, the custard and custard powder. Place half of mixture in the baking tray and add the raspberries. Add another layer of the cream mixture on top and place it in the oven. Whilst you wait for the cake to get ready you can start baking the meringue. Mix the left over sugar with the egg whites and mix until it's completely stiff. Take the cake out of the oven and layer it with the meringue. Place the cake in the oven again and bake it for 15 minutes at the same temperature. After baking the baking the cake you should leave it in the fridge to cool down for 4 hours in the baking tray.
Et voila, your very own gourmet meringue cheesecake.
In the mix
Gluten Free Cheesecake A La Carina
This is the ultimate traditional recipe with a crunchy bottom layer. I have chosen for sour cherries as a topping but you can easily use chocolate, raspberries or whipped cream instead.
200gr of whole grain gluten free biscuits
150gr of butter
2 small packets of cream cheese
125ml of whipped cream
100gr of white caster sugar
1 small bag of vanilla sugar
One large tin of sour cherries
Round cake tin
Crush the biscuits and slowly melt the butter. Mix the whipped cream with the vanilla sugar. Mix the cream cheese with the sugar in a separate bowl. Take a round baking tray and poor the butter over the crushed biscuits. Make sure you press the biscuits to a tight biscuit base with your fingers. Place it in the refrigerator to cool down for a few minutes. Meanwhile mix the whipped cream with the cheese and add it to the cookie base. Top it off with fresh fruit or chunks of chocolate.
Et voila, your very own a La Carina gourmet cheesecake.