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Gluten free raspberry cheesecake

With a crunchy gluten free base of crushed digestives a creamy middle with a zingy raspberry sauce

Gluten Free

8 Servings

30 mins preparation


Raspberry cheesecake

  1. Place digestives in a bag and crush by rolling a rolling pin back and forth over the bag until you are left with crumbs

  2. In a small saucepan, melt the butter, remove from heat and stir in digestive crumbs

  3. Divide crumb mixture between the jars and press down lightly with the end of a wooden spoon or teaspoon

  4. Whip double cream until stiff peaks form

  5. In a separate bowl whisk cream cheese, icing sugar, lemon juice and vanilla extract until smooth

  6. Fold whipped cream into cream cheese mix

  7. Fill biscuit based jars with cream cheese mixture

  8. Place in fridge

  9. Blend raspberries in a blender until you have a puree

  10. Place raspberries, water and sugar in a pan and heat on medium heat until sugar has dissolved

  11. Remove from heat and add gelatine leaf, stir until dissolved

  12. Place in cup or small bowl and leave to cool

  13. Spoon raspberries mix on to individual cheesecakes

  14. Leave in fridge until ready to serve


Raspberry cheesecake

  • 8 gluten free digestive biscuits

  • 100g butter (unsalted)

  • 400g cream cheese

  • 600ml double cream

  • 6 tbsp icing sugar (sieved)

  • 0.5 lemons (juiced)

  • 1 tbsp vanilla (extract)

  • 200g raspberries

  • 2 tbsp caster sugar

  • 1 tbsp water

  • 1 gelatine leaf (soaked in water)

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