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Gluten-free cheesecake with fresh fruit
Creamy gluten-free cheesecake on a biscuit crumb base

Gluten-Free Cheesecake

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
The essence of cheesecake is the emulsion of cream cheese and cream, which is set here not by baking (with eggs) but by chilling (with gelatine). This 'cold method' results in a fresher, more yoghurt-like taste and is gentler on the ingredients. The gluten-free biscuit base ensures the crunchy contrast under the silky cream.
🕒 Prep Time 25 mins
⌛ Total Time 25 mins
🍽️ Servings 8 servings
🔥 Calories 450 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Food processor
  • Cake tin
  • Hand whisk

Allergen Information

⚠️ Milk

Instructions

1 ✓

Make biscuit base: crumbs + butter, press into bottom of tin, chill.

Tip: Compacting is important so it doesn't fall apart when cutting.
2 ✓

Soak gelatine in cold water.

Tip: The leaves need to soften.
3 ✓

Mix cheeses with sugar and vanilla.

Tip: Easier to mix smooth at room temperature.
4 ✓

Warm 50 ml cream, dissolve gelatine in it. Mix into cheese with temperature equalisation.

Tip: Do not boil the cream, just have it warm enough to melt the gelatine.
5 ✓

Whip remaining cream, gently fold into the mixture.

Tip: The foam lightens the dense cheese cream.
6 ✓

Pour into tin, chill for 6 hours.

Tip: Time is needed for setting.

Recipe FAQ

Why is the cream rubbery?
You used too much gelatine. The amount of gelatine is critical: just enough to hold the shape, but melt in the mouth.

Ingredients

  • 200 g Gluten-free biscuits
  • 100 g Butter (melted)
  • 250 g Mascarpone
  • 250 g Plain cream cheese (Philadelphia style)
  • 100 g Icing sugar
  • 200 ml Double cream
  • 1 tsp Vanilla extract
  • 4 sheets Leaf gelatine
  • 200 g Fresh fruit