Perfect Gluten-free Baked Cheesecake
Use any biscuits you like for the biscuit base. I used Gullon Plain cookies. If not gluten-free I use digestives or tennis biscuits.
Perfect Gluten-free Baked Cheesecake
A perfect bake cheese cake
Ingredients
- 150 g biscuit crumbs gluten-free
- 100 g butter melted
- 3x 250g medium fat cream cheese
- 175 g sugar
- 25 ml corn flour
- Pinch of salt
- Grated rind of 1 lemon and one orange or 5ml vanilla
- 3 eggs
Instructions
- Preheat the oven to 220°C.
- Mix together the biscuit crumbs and melted butter. Press this into the base of a 15cm springform tin.
- Place in the fridge to set.
- In a large jug or bowl mix the cream cheese, sugar, corn flour, salt and zest. Add the eggs and Mix with an immersion blender until smooth.
- Pour into the biscuit base. Place in the hot oven and immediately turn the temperature down to 100°C. Bake for about 1 hour. The filling should be set, but should still have a wobble to it. Overcooking will lead to cracking. Turn off the oven and leave to cool in the oven.
- Place in the fridge to chill before serving.