Gluten Free Cheesecake
How does one cope with being gluten-free? Making the change to a gluten-free lifestyle seems daunting but, after the initial panic attack, one begins to realize that the choice of foods is huge. Anyone who suspects they are wheat or gluten intolerant should consult their medical practitioner.
Make your own gluten-free bread, cakes, and biscuits
For some of us the hardest thing is giving up is bread, cakes, and biscuits. There are plenty of ready-made GF bread and biscuits and there also great alternatives to flour, barley, oats, and rye, that make cooking your own a good option.
You don’t have to be Jewish to enjoy Jewish food
One option is to look at recipes used by the Jewish community during the festival of Passover. Plenty of suitable recipes can be found online or on the shelves in your local library. Ignore any recipes that use matzo meal, you can’t have that! Instead, look for the recipes that use ground nuts and/or potato flour. One of our family favorites is this cheesecake which can be made either plain or with almost any choice of fresh, dried or semi-dried fruits. If using dried fruit soak it in boiling water for approximately 15 minutes until soft.
Ingredients for the biscuit base
- 2 eggs
- 1/2 tsp salt
- a few drops vanilla essence
- 8 oz caster sugar
- 13 0z g ground nuts (walnuts, almonds, etc., you can combine different types)
Pre-heat oven to 190º C/375º F/gas mark 4.
Beat the eggs, adding the salt and vanilla.
Stir in the sugar and nuts.
Press the mixture into the bottom of a greased loose-bottomed 8 x 11 x 1-inch baking tin.
Bake for about 12 minutes, or until just cooked, leave to cool.
Ingredients for the cheesecake filling
- 16 oz cream cheese
- 2 medium eggs, beaten
- 2 tsp vanilla extract
- 7 oz caster sugar
- 3 oz any fruit, fresh, dried or semi-dried, cut into small pieces
In a large bowl whisk the cheese until very light and creamy – about 6/7 minutes.
Add the eggs, vanilla sugar and beat well.
Stir in the fruit and pour over the biscuit base.
Cook for about 15-20 minutes. Don’t overcook – the mixture should still be slightly loose and wobbly when it comes out of the oven.
Cool completely before removing from tin.
Dust well with icing sugar.
As well as being gluten-free, this recipe is also suitable for use during the Jewish festival of Passover.