No-bake Gluten-free lemon cheesecake
Background
I was suspicious of the recipe for this No-Bake Gluten-Free lemon cheesecake as it has no eggs nor gelatin to firm up the cake, but I thought I'd try it out anyway. I reduced the sugar content to just 35g but you can add more if you have a sweet tooth (just taste the cheese mixture and adjust it to your liking). Also, I used gluten-free ginger cookies instead of digestive biscuits which I was going to mix with some grated lemon zest. The cake turned out fine - creamy, fluffy and yummy - and it only takes about 20 minutes to make (although it’s best to make it a day ahead).
Ingredients
- 50g butter
- 150g gluten-free cookies
- 150ml double cream
- 250g full fat cream cheese
- 35g icing sugar
- Zest and juice of 1 lemon
- To garnish: lemon zest
Instructions
- Grease a loose-based baking tin with butter.
- Melt the butter in a small pan, let it cool. Meanwhile, put the cookies into a bowl and crush them with a pestle or rolling pin into fine crumbs. Add the butter and combine. Press the mixture into the tin and leave to chill for an hour or two.
- Beat the cream until thick using an electric mixer.
- In another bowl, mix the cream cheese, sugar (sieved), lemon rind (grated) and lemon juice together then fold into the cream. It should be light and fluffy.
- Spoon the mixture on top of the crumb base, spreading out and smoothing the top with a spatula.
- Cover the tin with foil or cling film and chill overnight.
- Garnish the top with some lemon zest just before serving.
Tips
You can make this cake with normal, wheat cookies or biscuits too if gluten is not an issue for you!Categories
- Meal Type: - Cakes - Dessert - Dinner - Quick & Easy - Snacks
- Cuisines: - USA
- Occasions: - Afternoon Tea - Anniversaries - Dinner Party - Easter - Mothers Day - Parties - Picnic - Sunday Lunch - Valentine's Day
- Ingredients: - Citrus - Dairy
- Health and Diet: - Combination - Egg Free - Gluten Free - Nut Free - Vegetarian
- Skill Levels: - Easy
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