Saturday, 30 April 2016


The following recipe is one that I have used for many years.  It's a family favourite and dare I say it.. almost a pantry staple in our house 😆

It's a KRAFT recipe which has been adapted slightly to a cater for us gluten free folk.  I have made it thousands of times and every time it is a triumph & warmly received. 

1 + 1/4 Cups Gluten Free sweet biscuit crumbs
80g butter, melted

2 x 250g block Philadelphia Cream Cheese, softened
3/4 Cup Caster sugar
1/4 Cup lemon juice
3 teaspoons GF gelatine, dissolved in 1/4 cup boiling water
1 Cup cream, lightly whipped

Combine biscuits crumbs and melted butter and press into your tin. Refrigerate whilst you prepare the filling.

Using a mixer, beat Phily and sugar until smooth
Add lemon juice & gelatine mixture and beat well until combined.
Fold through cream.
Pour mix into prepared base and chill for 3 hours.

You can incorporate some passionfruit pulp, lime zest, raspberries, or other creative additional extras  into the mix before setting for that extra special something. I would avoid using fruits such as Pineapple or Kiwi Fruit in the mix as they may inhibit the gelatine working it's magic and setting the cheesecake.  Save these for toppings. 

Generally, any plain gluten free sweet biscuit works well. My favourite used to be Naturally Good Coconut Bakehouse Cookies but unfortunately not as readily available (locally) to me anymore. If you can find them, they make for an excellent cheesecake base. I have used Schar Maria plain biscuits and Eskal Tea Biscuits successfully.  

You could also incorporate some desiccated coconut into the biscuit base for that something special.  Toppings can be simple or elaborate. From strawberries & a dusting of icing sugar, to a medley of fruits, chocolate, meringue or even spun sugar.  You are only limited by your imagination.

This recipe makes 1 standard sized cheesecake (9-inch springform pan) or a dozen individual servings using disposable foil baking cups (8 x 3.8cm)

This is not a sponsored post