Gluten Free Cheesecake
Citrusy gluten free cheesecake topped with strawberry compote.
Prep Time30 minutes mins
Active Time52 minutes mins
Total Time1 hour hr 22 minutes mins
Course: Dessert
Cuisine: American
Keyword: gluten free cheesecake, gluten free strawberry cheesecake
Yield: 8 People
Calories: 836kcal
Cheesecake Crust
Preheat the oven to 180°C (356°F)
In a food processor, add the gluten-free biscuits and process them until you have fine biscuit crumbs. Transfer the gluten-free crushed biscuits to a bowl, and add the melted unsalted butter, golden syrup, and ground cinnamon. Mix the crust mixture using a spoon until combined.
Transfer the crust mixture to a greased 25 cm (10 inches) cheesecake tin. Spread the crust mixture across the tin and pack it firmly across the bottom of the pan using the back of a spoon or measuring cup.
Pre-bake the crust for 8 minutes and allow it to cool down while preparing the filling.
Cheesecake Filling
Preheat the oven to 165°C (329°F)
In a bowl, add the cream cheese, granulated white sugar, yogurt, vanilla extract, corn starch, lemon zest, lemon juice, and eggs. Using a standalone or handheld mixer, beat the ingredients at medium speed until combined (3-4 minutes)
Add the filling to the crust and spread it evenly using a spatula. Bake the cheesecake for 50-55 minutes or until the center is set. Then turn the oven off and open the door slightly. Let the gluten free cheesecake cool in the oven for an hour. This will prevent cracks from forming.
Strawberry Compote:
In a medium-sized saucepan over low-medium heat, add the strawberries, lemon juice, sugar, and corn starch and combine with a whisk. Cook the strawberry compote for 10-15 minutes or until it thickens, stirring occasionally. Let the strawberry compote cool down to room temperature before adding it to the gluten free cheesecake.
- Baking Tips: To know if your cheesecake is baked, slightly shake it to see if the center is set. If the center slightly wobbles, then the cheesecake is baked.
- Storage: The gluten free cheesecake can be stored in the fridge for up to three days. The cheesecake is best served cold.
Serving: 1Serving | Calories: 836kcal | Carbohydrates: 77g | Protein: 11g | Fat: 55g | Saturated Fat: 32g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 229mg | Sodium: 475mg | Potassium: 336mg | Fiber: 3g | Sugar: 62g | Vitamin A: 1888IU | Vitamin C: 42mg | Calcium: 171mg | Iron: 1mg