Gluten-free Lemon Cheesecake is something I make when I have visitors. It's always popular and the recipe can be adapted to suit different tastes. There's a great flurry of articles appearing on the web, and elsewhere, entitled ″Fifty Shades of... something″, in the wake of the film ″Fifty Shades of Grey″. It's so tempting to try and give you fifty shades of cheesecake, but that would be just plain daft! But I have given you one of my favourite cheesecake recipes, with some variations.
Lemon Cheesecake - Mum's Favourite Recipe
This recipe is one my mother used to make. Mum would have used regular, ready-made ginger biscuits, and I wouldn't have eaten the cake. In the 1980s ready-made gluten-free biscuits were extremely hard to come by, and the only option was to make them yourself. These days such things are easy to find in most large supermarkets.
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Don't Tell Your Friends It's Gluten Free... Unless They Actually Need to Know
The reaction to those two little words – 'gluten free' – is often quite surprising. When I offer visitors a slice of gluten-free cake, some say: ″Thanks, but no thanks, I'll eat the regular cake″. Sometimes I don't tell my visitors the cake they are eating is gluten-free. They eat the cake, love it, and ask me for the recipe. It's then that I tell them!
Lemon Cheesecake - A Family Favourite
This family favourite is very simple to make. Preparation time is about fifteen minutes plus time to chill in the fridge - about one hour or over night if you have the discipline!
Ingredients - Serves Six:
- 125 g (4 oz) gluten-free ginger biscuits, roughly crushed. I like the extra flavour of the ginger biscuits but you can also use plain biscuits if you prefer.
- 50 g (2 oz) butter. Melt the butter gently
- 250 g (8 oz) mascarpone cheese
- Grated rind and juice of two lemons
- 150 ml (¼ pint) double cream
- 100 ml (3½ oz) icing sugar, sifted
Pinch of cinnamon or nutmeg - some people like to add cinnamon or nutmeg - personally I prefer the cheesecake without it, but it is an option.
- Lemon rind curls
Choose from any soft fruits such as:
Just Three Simple Steps to a Fabulous Lemon Cheesecake
Mix together the crushed biscuits and melted butter. Press the mixture firmly into the base and up the side of a 20 cm (8 inch) loose-bottomed tin. Chill in fridge until firm. If you have a fluted cake tin this gives you a nice ridged pattern round the outside of the cake.
Beat together mascarpone cheese, lemon juice and rind, double cream and icing sugar until thick. Spoon over the chilled biscuit base. Chill in fridge for about one hour until firm. I usually leave mine over night but this takes a hell of a lot of discipline!
Decorate your cake with fruit and lemon rind curls.