Oh, cheesecake!! This is always my go-to dessert recipe whenever I'm having guests. Everyone loves it. And the best part is- the recipe is inherently gluten-free. No substitutions. In fact, this is the same flourless cake I've been making befores. It never contained flour which makes it gluten-free. Isn't it brilliant? The only thing I've tweaked was putting more blueberries in the between of crust and cheese cake this round.
Spread some blueberries jams over the top of the cheese cake, sprinkle over a few blueberries, if you wish, then dust with icing sugar. Cut into slices to serve. This cheesecake is best eaten when it is at room temperature. Oh, yum!
Spread some blueberries jams over the top of the cheese cake, sprinkle over a few blueberries, if you wish, then dust with icing sugar. Cut into slices to serve. This cheesecake is best eaten when it is at room temperature. Oh, yum!
Blueberries topping seducing as always
A little bit of dense, a bit fluffier like Hokkaido cake with cheese taste, sexy blueberries deliciousness on a plate. This is such an easy recipe, especially if you use a food processor to do the work. Enjoy!
This wonderfully rich cheesecake is equally delicious made with other fruit (as I made it by using my frozen blueberries). Use whatever is in season, or whatever you happen to have in the freezer.
I'm submitting this post to my hosted Aspiring Bakers #21: Gluten-Free Bakes (July 2012)
Ingredients (Serves 6)
- 90g Arnotts arrowroot biscuits
- 45g butter, melted
- 95g blueberries, plus extra for decorating
- 225g cream cheese
- 75g caster sugar
- 1/4 tsp vanilla extract
- 2 eggs, lightly beaten
- Icing sugar, to dust
- A little bit of blueberries jam for decor
- Preheat the oven to 180°C. Butter 3 round diameter spring-form/loose-bottomed tin with diameters around 10cm.
- Place the biscuits in a food processor and whiz until quite fine. Alternatively, place them in a plastic bag and bash with a rolling pin. Mix the crushed biscuits with the melted butter and press down into the base of the tin so that it is nice and even. Spread the blueberries over the base and allow to chill in the fridge while you make the topping.
- Beat the cream cheese, sugar, vanilla extract and the eggs together in a large bowl until smooth and creamy. Pour over the top of the blueberries and then bake in the oven in water bath for 30 minutes or until it is pale golden and should only wobble very slightly when you gently shake the tin.
- Allow to cool in the tin for about 10 minutes, then run a knife around the edge to loosen it and carefully remove the cheesecake from the tin. Transfer to a serving plate.
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