This recipe is a gluten-free alternative to traditional cheesecake. It is light tasty and great for everyone, not only for people with wheat allergies.
Ingredients
Base
- 120g rice cookies crumbed or lightly crushed gluten free cornflakes
- 40g desiccated coconut
- 60g butter
- 1 tablespoon honey
Filling
- 750g firm cream cheese
- 2 teaspoons of vanilla essence
- 1 tablespoon of sour cream
- 1 tablespoon of xanthum gum or egg-like
- 2 tablespoons of water
- 200g of castor sugar
- Sprinkle of nutmeg
- 250ml of whipped cream
- Fresh/tinned/ or frozen fruit
Method
Preheat oven to 150 degrees C
Base
Melt the butter and honey over a low heat and mix with the crumbs.
Mix together and press into a loose-bottomed cake pan.
Filling
Place the sour cream, cream cheese, water and Xanthum gum into a food processor and mix until creamy.
Add the vanilla to the mixture.
Pour mixture onto the crumb base and then sprinkle with nutmeg.
Place in the centre of the oven for one hour.
Turn off the heat and leave in the oven for an additional half an hour to set.
When cold top with whipped cream and fruit.