Thursday, February 7, 2013

Lemon Lime Cheesecake

Low fructose / Gluten Free

Inspired by Sue Shepherds Two Irresistable for the Irritable, this delicious cheesecake is so easy to make we just had to share it....

serves 10


250g packet of sweet gluten free biscuits, finely crushed (Leda Arrowroot Biscuits are perfect, available from Woolworths)
3 tbsp butter, melted


1/2 cup boiling water
3 tsp gelatin
500g cream cheese, soft
1/2 cup caster sugar
2 tbsp lemon juice
1 tbsp lime juice
2 tbspn lemon rind, finely grated
1 tbspn lime rind, finely grated
300ml cream

Mix crushed biscuits and melted butter in a bowl and press into a 20cm round spring form pan
Put in the fridge to chill while making the filling
Combine boiling water and gelatine in a heat proof bowl and stir until gelatine is dissolved
Beat cream cheese (easier if at room temp/soft), dissolved gelatine, sugar, lemon & lime juice and rind in a bowl with electric beaters until smooth and creamy (about 3-4 minutes)
Beat cream with electric beaters until thick, spoon the cream in the cream chesse mixture and fold through, making sure it is thoroughly combined
Pour mixture over base, cover and put in fridge for atleast 2 hours (over night is ideal)


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