Gluten-Free Strawberry Cheesecake Recipe
Category: Desserts
Servings: 8
Ingredients
| Ingredient | Amount |
|---|---|
| Gluten-Free Oat Biscuits | 260g |
| Butter | 140g |
| Gluten-Free Cream Cheese | 250g |
| Robiola Cheese | 400g |
| Fresh Liquid Cream | 100g |
| Sugar | 100g |
| Gluten-Free Gelatin Sheets | 9g |
| Fresh Strawberries | 500g |
| Sugar (for strawberries) | 100g |
| Gluten-Free Gelatin Sheets | 7g |
| Lemon Zest | 1 |
| Lemon Juice | 35g |
| Mint (for garnish) | To taste |
Instructions
Step 1: Prepare the Base
To begin preparing the gluten-free strawberry cheesecake, first, melt the butter over low heat and let it cool slightly. Place the gluten-free oat biscuits in a food processor and pulse until finely ground. Transfer the biscuit crumbs into a bowl and pour in the melted butter. Mix well to combine.
Next, press the mixture into the bottom and sides of a 23 cm springform pan, greased lightly. Use the back of a spoon to compact the base, ensuring it is even and smooth. Place the pan in the freezer for at least 30 minutes to allow the base to set and become firm.
Step 2: Prepare the Creamy Filling
While the base is cooling, begin making the creamy filling. Soak 9g of gelatin sheets in cold water for approximately 10 minutes.
In a saucepan, gently heat the fresh cream. Add the sugar and stir to dissolve completely. Once the sugar has dissolved, add the soaked gelatin sheets (after squeezing out any excess water) to the cream mixture, stirring until fully dissolved. Remove from the heat and let it cool slightly.
In a separate bowl, combine both types of cheese (cream cheese and Robiola) and whisk them together until smooth and creamy. Gradually add the cooled cream mixture with gelatin into the cheese mixture, whisking continuously until you have a smooth, lump-free cream.
Step 3: Assemble the Cheesecake
Take the chilled base out of the freezer and pour the creamy filling over it. Smooth the top using a spatula, ensuring an even surface. Refrigerate the cheesecake for about 4 hours, allowing the filling to set.
Step 4: Prepare the Strawberry Topping
After about 3 hours, wash and slice the strawberries into thin rounds, about 2-3mm thick. Place them in a bowl and sprinkle with the 100g of sugar and lemon zest. Gently toss to combine, and let the mixture macerate for about 30 minutes at room temperature.
Meanwhile, soak the remaining 7g of gelatin sheets in cold water for 10 minutes. After the strawberries have macerated, pour them and their juices into a saucepan and cook over medium-high heat for about 5 minutes.
Once cooked, remove from heat, and take 3-4 tablespoons of the warm strawberry juice. In a separate bowl, dissolve the soaked gelatin sheets in the warm strawberry juice, stirring until fully dissolved.
Step 5: Complete the Topping
Pour the dissolved gelatin and strawberry juice mixture back into the pan with the remaining strawberries. Let the strawberry mixture cool to room temperature.
Once the strawberry coulis has cooled, pour it over the set cheesecake layer. Smooth the topping with a spatula to ensure an even coat.
Step 6: Final Refrigeration
Return the cheesecake to the fridge and allow it to chill for another hour or until fully set.
Step 7: Garnish and Serve
Before serving, garnish with fresh mint leaves for an added touch of freshness. Slice and enjoy the rich, creamy texture of this gluten-free strawberry cheesecake.
This gluten-free strawberry cheesecake offers a delightful combination of smooth, creamy filling and a fresh, fruity topping, making it a perfect dessert for any occasion. The tartness of the strawberries, balanced with the richness of the cheese filling, creates a beautiful contrast in flavors. Whether you’re gluten intolerant or simply looking for a lighter dessert option, this recipe will surely impress.
