One of my best friends (and my best man at my wedding) is a real meat-lover. Now, don’t get me wrong, he will eat vegetarian, but he’s never met a rib or a steak he didn’t like. Which can make it difficult, sometimes, for us to bond over food.
Luckily for me, he is also an avid baker, and loves a good cheesecake, with a proper biscuit base*. This gluten-free cheesecake was a winner for us both.
Disclaimer: the biscuits used in this recipe were kindly given to me by Morrisons, along with other items in their relaunched free-from range
Using ready-made gluten-free digestives is a bit of a gluten-free baking hack. Often dishes like this, that call for something like bread or biscuits as an ingredient, end up being a two-step recipe for gluten-free bakers – one to make the digestives from scratch, then to go ahead and make the cheesecake.
But the availability, quality and price of basic gluten-free items (like digestives) has vastly improved, even in the last couple of years. I’ve been kept up-to-date with the progression of Morrison’s free-from range over the last few months, and have been really impressed with the amount of different things they stock – some stores now carry over 400 free-from lines, and their flagship in Guiseley (just down the road for anyone in Leeds) even has a fresh pizza counter accredited by coeliac UK.
In stocking their free-from shelves, Morrison’s have put a focus on carrying everyday items at everyday prices – don’t get me wrong, a love a fancy gluten-free treat every now and again, but sometimes plain digestives are all you need.
Making gluten-free cheesecake another day? Pin it so you don’t forget!
The No-Fuss Gluten-Free Cheesecake Recipe:
- 160 g Free From Digestive Biscuits (I use Morrison's)
- 80 g Butter
- 450 g Cream Cheese (full-fat works best)
- 90 g Caster Sugar
- 1 tsp. Vanilla Extract
- 1 tsp. Lemon Zest
- 2 Eggs
- Extra Butter to grease
Pre-heat the oven to 150°C and line the base of 6-inch springform baking tin with baking parchment.
Melt the butter in a heatproof bowl, in the microwave, in 30-second bursts.
Break the biscuits into a blender and whiz until they're crumbs, then tip into the bowl and mix with the melted butter.
Firmly press the buttery biscuit crumbs into the base of the tin and refrigerate for 30 minutes to set.
Meanwhile, when the 30 minutes is almost up, mix up your cheesecake topping. Simply add the cream cheese, sugar, vanilla and lemon to a mixing bowl and whisk with an electric whisk for a minute or so. Add the eggs, one at a time, whipping for another minute or so in between. This makes for an extra fluffy cheesecake topping.
Take the base from the fridge and thoroughly grease the sides of the baking tin. If you don't add enough butter, the sides of the cake will stick and it will be really difficult to remove from the tin neatly, so do go to town on the greasing!
Pour the topping into the tin, making sure to scrape down the sides of the bowl with a silicone spatula.
Put the cheesecake in the oven and bake for around 35 minutes, until the edges have come unstuck from the tin and are beginning to brown.
Remove the cake from the oven and allow it to cool completely before removing from the tin and serving up to your friends.
*So, I’mma just drop this video in here for anyone else who can’t think about biscuit-based cheesecake without humming along: