Perfect Gluten-free Baked Cheesecake

Perfect Gluten-free Baked Cheesecake

Use any biscuits you like for the biscuit base. I used Gullon Plain cookies. If not gluten-free I use digestives or tennis biscuits.

Perfect Gluten-free Baked Cheesecake

Julie Donald
A perfect bake cheese cake
Prep Time 15 minutes
Cook Time 1 hour
Chilling 3 hours
Total Time 4 hours 15 minutes
Course Baking
Cuisine American
Servings 10

Ingredients
  

  • 150 g biscuit crumbs gluten-free
  • 100 g butter melted
  • 3 250g medium fat cream cheese
  • 175 g sugar
  • 25 ml corn flour
  • Pinch of salt
  • Grated rind of 1 lemon and one orange or 5ml vanilla
  • 3 eggs

Instructions
 

  • Preheat the oven to 220°C.
  • Mix together the biscuit crumbs and melted butter. Press this into the base of a 15cm springform tin.
  • Place in the fridge to set.
  • In a large jug or bowl mix the cream cheese, sugar, corn flour, salt and zest. Add the eggs and Mix with an immersion blender until smooth.
  • Pour into the biscuit base. Place in the hot oven and immediately turn the temperature down to 100°C. Bake for about 1 hour. The filling should be set, but should still have a wobble to it. Overcooking will lead to cracking. Turn off the oven and leave to cool in the oven.
  • Place in the fridge to chill before serving.
Keyword cheesecake, gluten-free