An easy cheesecake recipe. Easily made gluten-free by using gluten-free biscuits (cookies) in the base and a gluten-free cornflour (White Wings brand in Australia is gluten-free). You can substitute any type of berries in this recipe or why not try another fruit- like cherry, peach or mango? Works just as well with frozen berries as fresh. This recipe uses a 500 gram packet of frozen berries or equivelant fresh berries. You could use Equal in place of the sugar if you wish
- 180 g biscuits (I used Freedom Foods Coconut biscuits) or 180 g plain gluten-free biscuits (I used Freedom Foods Coconut biscuits)
- 100 g butter, melted (you may not need this full quantity)
Cream Cheese Layer
- 60 ml boiling water (1/4 cup)
- 3 1⁄2 teaspoons gelatin, powder
- 2 (250 g) packets cream cheese or 2 (250 g) light cream cheese, at room temperature
- 125 g caster sugar (1/2 cup)
- 600 ml thickened cream or 600 ml light thickened cream
- 1 tablespoon fresh lemon juice
- 200 g fresh blueberries or 200 g frozen blueberries
- 1⁄4 cup caster sugar (superfine sugar)
- 1 tablespoon lemon juice
- 300 g blueberries (if using frozen-use defrosted berries)
- 5 teaspoons cornflour (gf if needed) or 5 teaspoons cornstarch
- 1⁄2 cup water
- Spray and line a 20 cm springform round pan.
- Process biscuits in a food processor until finely crushed. Add 3/4 of the melted butter and mix to combine, If the biscuit mixture is not moist enough -- continue to add in more butter.
- Press the biscuit crumb in to the base of the prepared pan. Place in the fridge.
- Place the boiling water in a bowl and then sprinkle over the gelatine. Stir to dissolve the gelatine and set aside to cool.
- Using an electric mixer, beat the softened cream cheese with the caster sugar in a bowl until smooth. Add the cream and beat until well combined.
- Add the gelatine mixture and the lemon juice. Beat.
- Fold in the 200 grams of berries.
- Pour the mixture in the prepared pan and smooth over the surface. Return to the fridge.
- Process the remaining berries in a food processor until smooth. Pass through a fine sieve into a small saucepan. Stir in the lemon juice and caster sugar.
- Combine the cornflour and cold water in a cup or small bowl. Add to the pan and stir over a medium heat for 2 to 3 minutes or until the mixture boils and thickens. Set aside to cool to room temperature.
- Spread the berry topping over the cooled cheesecake. Spread evenly.
- Return the cheesecake to the fridge to set.
- Cheesecakes generally require at least 4 hours to set fully or leave overnight.