Lactose-Free and Gluten-Free Peach Cheesecake
This decadent lactose-free and gluten-free peach cheesecake is a perfect dessert for those who are sensitive to dairy or gluten but still crave something indulgent. With a crunchy biscuit base, a smooth creamy filling, and a fresh fruit topping, itβs a treat that everyone will love. Whether you’re preparing for a special occasion or simply looking for a delicious dessert, this peach cheesecake will surely impress.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Gluten-free digestive biscuits | 200g |
| Soy butter (or any dairy-free butter) | 75g |
| Lactose-free cream cheese | 525g |
| Lactose-free fresh cream | 250g |
| Fructose | 160g |
| Gelatin sheets | 10g |
| Nectarines (or peaches) | 200g |
| Strawberries | 60g |
| Red currants | 30g |
| Fresh mint leaves | as needed |
Instructions:
Step 1: Preparing the Biscuit Base
Start by preparing the base for your cheesecake. Grease a 22 cm springform pan with a small amount of soy butter to prevent sticking. Transfer the gluten-free biscuits into a large mixing bowl and crumble them into fine crumbs using a food processor or a rolling pin. Melt the soy butter in a small saucepan or microwave, then pour it over the biscuit crumbs. Mix the crumbs and melted butter thoroughly with a spoon or spatula until the mixture has a sandy texture that can hold together.
Next, press the crumb mixture evenly into the base of the prepared springform pan. Use the back of a spoon to compact the crumbs down firmly. Place the pan in the refrigerator to set and firm up the crust for about 30 minutes.
Step 2: Making the Cheesecake Filling
While the base is chilling, prepare the cheesecake filling. Begin by soaking the gelatin sheets in a bowl of cold water for around 10 minutes, allowing them to soften.
In the meantime, pour 200g of lactose-free cream into a mixing bowl and beat it with an electric mixer or stand mixer until it forms soft peaks. Set aside.
In another bowl, add the lactose-free cream cheese and fructose. Use the mixer to beat the cream cheese and fructose together until smooth and creamy. You want the mixture to be completely smooth with no lumps.
Once the gelatin has softened, heat the remaining 50g of lactose-free cream in a small saucepan over low heat. Remove it from the heat when itβs warm, and squeeze out any excess water from the soaked gelatin. Stir the gelatin into the warm cream until itβs fully dissolved. Allow the cream-gelatin mixture to cool slightly before slowly adding it into the cream cheese mixture, mixing constantly to ensure it’s fully incorporated.
Once combined, gently fold in the whipped cream that you set aside earlier, mixing carefully to maintain the fluffy texture. This will give your cheesecake filling a light and creamy consistency.
Step 3: Assembling the Cheesecake
Once the biscuit base has set in the refrigerator, carefully pour the cheesecake filling over the crust. Use a spatula to smooth the top, ensuring it is even and level.
Cover the pan with plastic wrap and return it to the refrigerator to chill for at least 4 hours, or ideally overnight. This will allow the cheesecake to set completely and develop its rich flavors.
Step 4: Preparing the Peach and Fruit Topping
While the cheesecake is chilling, prepare the fruit topping. Wash the nectarines (or peaches) thoroughly. Slice them into thin rounds without peeling them. If you prefer a tangy kick, squeeze a little lemon juice over the slices to help preserve their color and add brightness.
Once the cheesecake has set and is ready for decoration, carefully remove the springform pan and the parchment paper from around the sides of the cheesecake. Gently lift the cheesecake out of the pan using a spatula and transfer it onto a cake stand or serving plate.
Step 5: Decorating the Cheesecake
Begin decorating the cheesecake by arranging the thin peach slices in a circle, starting from the outer edge and working your way toward the center. Create a full circle around the edges, then continue layering until you reach the center.
Next, slice the strawberries into thin rounds and scatter them in the center of the cheesecake. Wash and dry the red currants, and place them in the center as well, adding a burst of color and freshness.
Finally, garnish with fresh mint leaves for a beautiful and aromatic touch.
Step 6: Serving
Once decorated, slice the cheesecake into 8 generous portions. Serve it chilled to allow the flavors to shine and the texture to remain perfectly creamy. This cheesecake is a wonderful dessert to serve at any gathering or celebration, and itβs sure to impress anyone who enjoys a refreshing and indulgent treat.
Tips:
- For an extra burst of flavor, you can lightly caramelize the peach slices in a hot pan for a few seconds before decorating the cheesecake.
- If you can’t find red currants, you can substitute them with any berry of your choice, such as raspberries or blueberries.
- This cheesecake can be made ahead of time, making it perfect for busy hosts who need to prepare desserts in advance.
Enjoy your lactose-free and gluten-free peach cheesecake, and share it with loved ones for a truly delightful dessert experience!
