No-bake Gluten-free lemon cheesecake
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
Method
- 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.