NYE - Raspberry Gluten Free Cheesecake (almost raw)
This week the temperature in Brisbane sky rocketed to a massive 37 degrees Celsius yesterday - the hottest day of 2013. And the high temperatures are set to continue for the remainder of the week.
So aside from lazing about in the pool, there are other more sweeter ways to cool off and with New Years' Eve just around the corner, I have the perfect summer recipe for your NYE party!
Raspberry Gluten Free Cheesecake (almost raw)
Here's what you'll need...
- 180g gluten free biscuits (I use Ledo biscuits)
- 100g melted butter (you may not need this full quantity - I didn't)
Cream Cheese Layer
- 60ml boiling water
- 3 1/2 tsps gelatin powder (if you are living in a hot humid climate like me; otherwise 2 tsps)
- 2 x 250g containers of light cream cheese, at room temperature
- 125g caster sugar
- 600ml light thickened cream
- 1 Tbsp fresh lemon juice
- 200g fresh/frozen raspberries
- 1/4 cup caster sugar
- 1 Tbsp lemon juice
- 300g raspberries (if using frozen - use defrosted berries)
- 5 tsps gluten free cornflour
- 1/2 cup water
And here's how to make it ...
Spray and line a 20 cm springform round pan.
Process biscuits in a food processor until finely crushed. Add 3/4 of the melted butter and mix to combine, If the biscuit mixture is not moist enough -- continue to add in more butter.
Press the biscuit crumb in to the base of the prepared pan. Place in the fridge.
Place the boiling water in a bowl and then sprinkle over the gelatine. Stir to dissolve the gelatine and set aside to cool.
Using an electric mixer, beat the softened cream cheese with the caster sugar in a bowl until smooth. Add the cream and beat until well combined.
Add the gelatine mixture and the lemon juice. Beat.
Fold in the 200 grams of berries.
Pour the mixture in the prepared pan and smooth over the surface. Return to the fridge.
Process the remaining berries in a food processor until smooth. Pass through a fine sieve into a small saucepan. Stir in the lemon juice and caster sugar.
Combine the cornflour and cold water in a cup or small bowl. Add to the pan and stir over a medium heat for 2 to 3 minutes or until the mixture boils and thickens. Set aside to cool to room temperature.
Spread the berry topping over the cooled cheesecake. Spread evenly.
Return the cheesecake to the fridge to set.
Cheesecakes generally require at least 4 hours to set fully or leave overnight.
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