Guest Recipe Gluten Free Pink Lemonade Cheesecake

July 01, 2021 3 min read

"Yet again, top blogger Cheery Little Thing has created clever mouthfuls of gluten free magic using Delicious Alchemy products. This time she has used our Oaty Cookie Mix to whip up a beautiful looking cheesecake. Yes – a cheesecake from a cookie mix!

Gluten Free Pink Lemonade Cheesecake Recipe by Cheery Little Thing

  Ingredients: Base Cheesecake filling
  • 200g soft cheese
  • 100ml extra thick double cream
  • 4tsps homemade lemon curd
  • 8tsps homemade raspberry syrup
Homemade raspberry syrup
  • 1 cup of caster sugar
  • 3/4 cup raspberries (frozen preferable but not essential)
  • 2/3 cup of water
Homemade lemon curd
  • Grated zest of 1 unwaxed lemon
  • Juice of 4 large lemons
  • 100g butter
  • 300g golden caster sugar
  • 3 eggs & 1 extra egg yolk
Decoratation
  • 12 raspberries
  • 12 small pieces of white chocolate
  • 4tsps homemade raspberry syrup
  You will need:
  • 1 baking tray
  • A couple of bowls (including 1 that's heatproof)
  • A couple of pans
  • 4 ramekins
  • Cling film
  • A number of teaspoons
  Let's get baking!
  1. Make your raspberry syrup
Heat 1 cup of caster sugar with 3/4 cup raspberries (I used frozen) and 2/3 cup of water. Bring it to the boil and then simmer for about 10-15 minutes. Allow the mixture to cool at room temperature before placing in the fridge for at least half an hour
  1. Follow the instructions to make the oaty cookies and leave to cool
  2. Whilst the cookies are cooling make your homemade lemon curd -
Grate the zest of 1 unwaxed lemon and juice 4 large lemons. Pop the lemon juice and zest in a heatproof bowl over a pan with simmering water, add in 100g butter and 300g golden caster sugar. When the butter has melted add in 3 eggs and 1 egg yolk. Whisk until all of the ingredients are combined - this is important so you don't get scrambled egg in your curd! Leave to thicken for approx. 15 minutes, stirring occasionally. Remove the bowl from the heat and sieve the mixture. Transfer into sterilised jars when it's cooled
  1. Line your ramekins with cling film (this will make it easier to lift out your cheesecakes if you want to serve them on plates)
  1. Create the cheesecake base -
Put 6 cookies into a food bag (it might be best to use two so you don't end up with cookie pieces flying everywhere!) and bash with a rolling pin until the cookies are smashed into pieces. Melt the 50g of butter in a bowl and then add in the cookie pieces. Stir the cookie pieces until they're all covered in butter and then put 1 heaped tablespoon of cookie pieces into each ramekin. Divide any leftover pieces into the ramekins and use the back of the spoon to smooth out the cookie pieces so they cover the bottom of the ramekin in an even layer. Pop into the fridge for 5-10 minutes
  1. Create the cheesecake filling -
Put the lemon curd and raspberry syrup in a bowl, combine and taste test - if the lemon curd is overpowering the raspberry, add in another couple of teaspoons of the raspberry syrup. Add in the soft cheese and double cream and stir - if you would like to create a marble effect, don't overstir the mixture
  1. Remove the cheesecake bases from the fridge and top up the ramekins with the cheesecake filling
  1. Top the cheesecakes with 3 fresh raspberries each and pop into the fridge for at least 3 hours to set
  1. Remove cheesecakes from the fridge and then remove from the ramekins - if you gently pull on the cling film from two ends of the ramekin it should let you lift them out. Place on a plate/serving dish
  1. Decorate with white chocolate and drizzle with raspberry syrup (you could even drizzle the syrup on the plate)
  1. Tuck in!
 
 

Fantastically creative recipes

Cheery Little Thing exists to showcase the little things that can make you smile. Whether it’s a successful baked creation, a fashion find, a great read, a review of a thrilling theatre piece or anything in between. This incredibly creative baker often blogs about the innovative ways she uses our products - you may have seen a previous recipe we shared for her Gluten & Dairy Free Cherry Bakewell (Rice Flake) Flapjack. To more recipes for yourself, go to > cheerylittlething.com

This recipe is altered slightly from the one initially published on cheerylittlething.com after further testing.

  We hope you enjoy this recipe and we’re sure you'll agree with us that this looks like a delicious summer treat! If you’ve been getting creative with any of our products, please keep us posted at either hello@deliciousalchemy.com or drop us a tweet – we’d love to hear from you. Happy baking!"


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