6 Tempting Gluten-Free Cheesecake Recipes

Get ready to experience a heavenly treat with a gluten-free cheesecake full of flavor and richness.

Ingredients for gluten-free cheesecake:

• 200 g gluten-free biscuits

• 75 g melted butter

• 600 g cream cheese

• 150 g icing sugar

• 3 large eggs

• Peel and juice of 2 lemons

• 150 ml pastry cream

  

How to make gluten-free cheesecake:

Start by crushing the biscuits, then add the pre-melted butter and gently press them into the bottom of a 20cm baking tin.

In a deep bowl, whisk the eggs and sugar, whisk in the cream cheese, lemon zest and juice until smooth, then fold in the cream.

Pour the mixture over the biscuit base and bake in a preheated oven at 160°C for 45-50 minutes or until ready to bake.

After removing, allow to cool and only then remove from the tin. Serve with raspberry sorbet.

Raspberry gluten-free cheesecake

Ingredients for raspberry gluten-free cheesecake:

• 200 g gluten-free biscuits
• 75 g melted butter
• 600 g cream cheese
• 150 g icing sugar
• 3 large eggs
• 200 g fresh raspberries
• 150 ml cooking cream

How to prepare raspberry gluten-free cheesecake:

Mix the crushed biscuits with the melted butter and press them into the bottom of a 20cm baking tin.

Beat the cream cheese, sugar and eggs until smooth. In a separate bowl, beat the cream and add to the remaining ingredients. Add the raspberries and mix gently.

Bake in a preheated oven at 160°C until ready to bake. Serve the dessert cold.

Chocolate gluten-free cheesecake with swirl

Ingredients:

• 200 g gluten-free biscuits
• 75 g melted butter
• 600 g cream cheese
• 150 g icing sugar
• 3 large eggs
• 100 g dark chocolate, melted
• 1 tbsp cocoa powder
• 150 ml liquid cream

Preparation:

Crush the biscuits and mix with the melted butter. Beat the cream cheese and sugar until smooth, then add the eggs one at a time, beating well.

Add the cocoa powder and whisk in the heavy cream until smooth. Pour half of the mixture over the biscuit base, then pour half of the melted chocolate over the mixture and swirl with a knife.

Repeat with the remaining mixture and chocolate. Bake in a preheated oven at 160°C for about 45-50 minutes or until done.

Allow to cool before removing from the tin. Can be topped with ice cream or sorbet.

Chocolate flourless gluten-free cheesecake

Ingredients:

• 200 g dark chocolate, chopped

• 200 g diced salt-free butter

• 150 g icing sugar

• 4 large eggs

• 100 g ground almonds

• 2 tablespoons cocoa powder

• 1 tsp vanilla extract

• Whipped cream or ice cream, for serving

  

Directions:

Grease a 20 cm round cake tin and line the bottom with baking paper.

Melt the chocolate and butter together in a heatproof bowl set over a saucepan of simmering water, stirring until smooth.

Stir in the sugar and remove from the heat.Add the eggs one at a time, beating well after each, then add the ground almonds, cocoa powder and vanilla extract.

Pour the mixture into the prepared tin and smooth the top. Bake in a preheated oven at 160°C. for 30-35 minutes or until done.

Leave to cool in the tin for about 10 minutes before transferring to a wire rack to cool completely. Serve with whipped cream or ice cream.

Classic New York Gluten-Free Cheesecake

Ingredients for gluten-free cheesecake:

For the marshmallows:

• 150 g gluten-free biscuits
• 75 g unsalted butter

For the filling:

• 800 g cream cheese at room temperature
• 200 g icing sugar
• 4 large eggs
• 1 tsp vanilla extract
• 250 ml sour cream

Preparation:

Grease a 20cm tin and line the bottom with baking paper. Mix the crushed biscuits and melted butter, then press them into the bottom of the tin. Beat the cream cheese and sugar until smooth, then add the eggs one at a time without stopping to stir, then add the vanilla extract and sour cream.

Pour the mixture into the prepared tin and smooth the top.

Bake in a preheated oven at no more than 160°C for 45-50 minutes, or until the cheesecake is firm but still slightly wobbly in the centre. Turn off the oven and leave the cheesecake inside for another 30 minutes.

Then remove from the oven and leave to cool in the tin for 30 minutes, transfer to the fridge to chill for at least 4 hours, overnight is best.

Serve with sorbet.

Deconstructed gluten-free salted caramel cheesecake

Ingredients:

For the marshmallows:

• 200 g gluten-free biscuits
• 75 g unsalted butter

For the filling:

• 500 g cream cheese, at room temperature

• 150 g icing sugar

• 3 large eggs

• 1 tsp vanilla extract

• 150 g salted caramel sauce, plus extra for drizzling

  

Method for gluten-free cheesecake:

Grease a 20 cm square baking tin and line with baking paper. Mix the crushed biscuits and melted butter, then press them into the bottom of the tin.

Beat the cream cheese and sugar until smooth, then add the eggs one at a time. Fold in the vanilla extract and salted caramel sauce and mix gently. Pour the mixture over the biscuit base and smooth the top.

Bake in a preheated oven at 180°C for about 25-30 minutes or until the cheesecake is set. Leave to cool in the tin for 30 minutes before moving to the fridge.

Serve cut into bars and drizzled with extra caramel sauce.