Gluten-free cheesecake

Gluten-free cheesecake

You'd hardly guess this simple cheesecake is gluten-free – silky lemon with a crisp stem ginger base. It takes only 15 minutes to prep and doesn’t require cooking
  • Preparation:
  • Total:
  • Serves: 10 persons



  1. Step 1

    Line an 18cm springform cake tin with baking paper on the base. Blitz the biscuits in a food processor for 2-3 mins or until they resemble breadcrumbs. Combine with the melted butter then press evenly into the base of the tin with the back of a spoon. Cover and put in the fridge while you prepare the filling.
  2. Step 2

    Whip the double cream in a fresh bowl until it forms soft peaks. Sift in the icing sugar and add the cream cheese, lemon juice and zest (save 1 tbsp to garnish). Fold the mixture until thoroughly combined.
  3. Step 3

    Remove the cheesecake base from the fridge and spoon on the cream mixture, smoothing the top with the back of the spoon. Cover and return to the fridge for 2 hrs 30mins or until fully set. Gently remove the cheesecake from the tin and sprinkle over the remaining lemon zest to serve.