February 24, 2010

No-Bake Cheesecake: Gluten Free Perfection Reached?

Gluten Free Scallywag_Gluten Free No Bake
Lemon Cheesecake

Of late I've been having a bit of fun testing no bake cheesecake recipes and I think this is 'the one' (just to confirm, I'm talking cheesecake here, not men). I mean I've had my fair share of no bake cheesecakes Growing up these light (not in fat), zingy, sweet desserts with their crunchy crusts were always requested for my brother's birthday, that's quite a few now!


I took this particular cheesecake on a couple of trips before returning with an empty spring-form pan.

Firstly, to a girlfriends place for dessert and received rave reviews covered in fresh raspberry coulis after a fabulous mexican mains...this is what happens when you don't coordinate the menu!

The remainder was shipped into work the next day and was loved there as well. I believe there was one who wasn't a huge fan, and he, needless to say will not be receiving any more baked goods from me in the near future. Oh, ok I'm only kidding! (maybe)

Although, I prefer no bake cheesecake, or any cheesecake for that matter, as vanilla my taste buds are growing to appreciate citrus (very slowly I might add unlike my citrus fiend of a boyfriend!) and so this recipe is a zesty lemon one. It is oh so creamy and light with a fabulous crunchy crust thanks to some home made gluten free graham crackers!

I hope you enjoy it as much as we did.

Gluten Free Scallywag No Bake Lemon Cheesecake
Serves 10

Not a lemon fan? Switch the lemon juice and rind for 2tsp vanilla essence.


250g Gluten Free Graham Crackers (recipe here) or a gluten free equivalent of Milk Arrowroot biscuits
75g butter, chopped into 2cm pieces
450g Philadelphia Cream Cheese (I used half full fat and half light cream cheese) at room temperature
100g castor sugar
250ml whipping cream
1Tblspn lemon juice
1Tblspn lemon rind

Break the gluten free crackers into a food processor and pulse until fine crumbs are formed. Add butter and pulse a few times until butter is dispersed.

Line the bottom of a 20cm spring-form pan with baking paper. Pour crumbs into pan and press into base and up sides with fingers. Cover and refridgerate.

In a stand or hand mixer whip cream until thick (as you'd serve with cake.) Add cream cheese and sugar and beat until combined. Add lemon rind and juice and beat for a minute or two.

Pour cream cheese into base, cover and refrigerate overnight, or for at least 6hours.

Cut into wedges and serve immediately with raspberry coulis (and a smile).

27 comments:

  1. Good work! I tried a g free cheesecake a few months back and le'ts just say it wasn't as successful as yours! I need to try the graham crackers recipe first maybe?

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  2. Thanks! Yes the gluten free graham crackers can be found here: http://www.glutenfreescallywag.com/2010/02/gluten-free-graham-crackers-daring.html

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  3. Lovely lady,
    I have made your cheesecake about 5 times now for friends and colleagues, I am very popular now thanks to your recipe - my boss is a coeliac so we always try and make Friday morning tea at work gluten - free: she is one happy camper!

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  4. YAY - so happy for you and your boss! I love to hear that the recipes I post are making a little sweet difference to peoples lives! It always feels great when friends and coworkers accept your allergies or diseases and help out by working around them and baking something they too can eat!

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  5. Thank you for this recipe, I hope to try it sometime within the next week! :)

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  6. Excited to give this recipe a go. I'm in charge of the Christmas dessert for the in-laws, and my Mother in law is coeliac, and the sister in law is going through testing at the moment - but looks like she is. This will score me some brownie points if I can provide a yummy dessert for all! :)
    Thanks!

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  7. Thankyou so much for this recipe I am writing down the ingredients as soon as I finish typing! I have been searching for a cheesecake recipe for a while now.
    Thankyou!

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  8. Unfortunately this didn't turn out as I'd hoped...the base was too crumbly and did not stay intact with the filling when cut into wedges. Also, the filling developed icicles from being set in the freezer, which ruined the texture, even though we left it out to 'defrost' for quite some time before eating.

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    1. Hi There, this cheesecake sets in the fridge not the freezer, so yes, it would have formed icicles and had a funny texture as it's not meant to be frozen, which most likely had an affect on the base too. I've not had any issues with the bese crumbling before, however adding a little extra butter will help hold it together, but only a smidgen! Good luck.

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  9. I will definitely try making this for my husbands birthday. He loves lemon cheese cake. :)

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  10. If you can't find graham crackers, gluten free shortbread biscuits work really well but you don't need to add any butter xx

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  11. ohhhh thank you thank you thank you.I thought I'd never be able to eat Cheese cake ever again..and judging by the feed back , this is a winner..happy happy happy :)

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  12. Thank you! Going to make this for my 10 year old coeliac son. He's not keen on lemon though - any suggestions? If I leave it out will it taste ok or should I maybe add vanilla essence? Thanks!!

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    1. Hello, I'd add 1 to 2 teaspoons of vanilla essence. Simply taste a little of the cheesecake filling before refrigerating it to make sure it's how you want it.

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    2. Thank you :-) x

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  13. You could also try melting toblerone chocolate and folding it through for the sweet tooth lovers.

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  14. Thanks for this, my mum has coeliacs, so finding this amazing.With xmas coming she misses out on most puddings,so I will surprise her with this.

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  15. One of our supermarket chains carries a great range of g-f goodies. I've used gingernut biscuits in other cheesecake recipes. Will definitely make yours!

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  16. Hi, I need to make a gluten free dessert about a week in advance. Would this last in the fridge that long? (given that no-one will be home to 'sample' it!)

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    1. Hi, no it will not last for a week in the fridge as the base will absorb the moisture and go soft. Also I wouldn't want to eat cheesecake part a week later, as I doubt it would still be ok to eat?!

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  17. I made this recipe this afternoon and it has been in the fridge for a little more than 6 hours but not set yet, is that normal? By the way it is delicious anyway, couldn't help myself but to taste some!! :)

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    1. Hello. As there's no gelatine in this recipe it will never completely 'set' as much as a cheesecake with gelatine in, however it shouldn't be runny either! I'll test is again (what a pity) to double check, but so far I've never had problems. Also, your fridge may be warmer than mine which could cause it's setting time to take a little longer.

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  18. Well I have just made this, in the fridge for the time required, fingers crossed, ill keep you updated, fingers crossed xx

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  19. Wow brilliant, came out perfect, will be doing this one again, thank you

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  20. Hello :)
    Ive chosen to make this for my year 12 home ec assignment.
    Just wondering how long it takes to prepare?
    Looks great!
    Thanks

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  21. Hi, would this stay fresh for two days in fridge...need to make in advance

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