Last weekend I made a gluten-free New York baked strawberry cheesecake, an indulgent creation which is perfect for all coeliacs and gluten-free-ers out there (but not so good for your waistline, peut etre).
I never feel guilty about eating something home made from high quality ingredients, no matter how decadent it is. It’s not difficult to make, per se, but it is a long process so I’m in no danger of making it too frequently anyway.
Genevieve’s GF baked strawberry cheesecake
Crust: 1.25 cups crushed gluten free biscuits, 4 tbs melted butter, 2 tbs sugar, ¼ tsp Chinese 5 Spice
Cheesecake Filling: 750g softened cream cheese, 150g mascarpone, 1 cup sugar, 4 large eggs, 1 cup sour cream, 2 tbsp rice flour, 1 tsp vanilla extract
Sour Cream Topping: 1 cup sour cream, ¼ cup sugar, 1 tsp vanilla
Fruit topping: 1.5 cups frozen strawberries, blended to a gelato-like consistency (um, hello weeknight dessert)
1. Pre-heat oven to 163 degrees C
2. Crush biscuits in a plastic ziplock bag. Pour biscuits into a mixing bowl and add sugar and spice and mix. Add melted butter and stir.
3. Line a springform pan with baking paper and press crumb mixture onto the base of the pan. Refrigerate.
4. Place cream cheese & sugar in a large mixing bowl. Beat with an electric beater on high until creamy
5. Add eggs, one at a time. Add rice flour, sour cream and vanilla. Beat on high until smooth.
6. Remove crust from refrigerator and pour mixture into pan. Bake for 45 minutes.
7. To make sour cream topping, mix the sour cream, sugar and vanilla in a bowl and whisk until smooth.
8. Remove cheesecake from oven, smooth sour cream topping over the cake and cook in the oven for a further 15 minutes.
9. Turn off oven and leave cheesecake in there for one hour.
10. Cool completely before refrigerating for four hours.
11. Blend strawberries and spread over cake just before serving.