Gluten-free Raspberry swirled cheesecake. No more missing out… this tasty bite are coeliac friendly and so easy to make!
SERVES 12 PREP + COOK 1 HOUR + COOLING + REFRIGERATION
Ingriedients:
155g pkt gluten-free ginger nut biscuits
50g butter, melted
60g raspberries, plus extra to serve (optional)
1 tbsp gluten-free icing sugar
4 eggs
3/4 cup caster sugar
500g cream cheese, softened
1 tsp vanilla bean paste
How to make a gluten-free Raspberry swirled cheesecake
- Process biscuits to fine crumbs, add butter and process until combined. Spoon mixture
evenly over base of a greased 20cm springform pan, press down firmly with a straight-sided
glass or bottle. Place pan on an oven tray, refrigerate until required.
2. Preheat the oven to 160°C.
3. Blend or process raspberries and icing sugar until smooth. Push puree through a
fine sieve over a small bowl to remove seeds, discard seeds.
4. Beat eggs and sugar in a small bowl with an electric mixer until thick and creamy. Beat cream cheese and vanilla
paste in a medium bowl with an electric mixer until smooth. Add egg mixture to cream
cheese mixture, beat until combined. Pour over the base in the pan.
5. Using a teaspoon, spoon dots of raspberry puree on top of filling mixture, then use a skewer to swirl raspberry.
6. Bakecheesecake 40 mins or until still slightly wobbly in the centre. Turn off the oven, cool
completely in the oven with the door ajar. Refrigerate cheesecake for 3 hours or overnight.
7. Serve cheesecake topped with fresh raspberries, if you like.
TIP You could swap the raspberries for blueberries, if you like
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