Gluten-free blueberry cheesecake
Ingredients
Biscuit base:
- 100g white gluten-free flour
- ⅓ teaspoon bicarbonate of soda
- 100g ground almonds
- 60g dark muscovado sugar
- 135g cold salted butter
Cream cheese filling:
- 200ml double cream
- 250g full-fat cream cheese
- 100g full-fat Greek yoghurt
- 1 teaspoon vanilla extract
- 50g icing sugar
Blueberry topping:
- 200g fresh blueberries
- 40g caster sugar
- 1 heaped teaspoon corn flour, blended with 2 teaspoons water
Equipment:
- 20cm springform cake tin
Instructions
- Preheat the oven to 180°C. Line cake tin and baking tray with parchment.
- For the base, sift flour and bicarbonate of soda into a bowl, add ground almonds and sugar and mix with a balloon whisk. Rub in 65g of the butter with tips of your fingers. Sprinkle on a little water and turn the mixture with your fingers.
- Incorporate enough water to give slightly damp crumbs (don’t knead to a dough). Spread out on baking tray and bake in oven for 20 minutes. Leave to cool. Melt remaining butter in a saucepan and take off the heat. Break crumble into crumbs with hands or a wooden spoon, add to the pan and mix together well. Press into cake tin and chill for at least half an hour.
- Meanwhile, make topping. Put blueberries, sugar and 1 tbsp water into a small pan. Heat gently until juices start to run and sugar has dissolved. Pour in the cornflour mixture and stir constantly as mixture comes to the boil and thickens, remove from heat and set aside to cool.
- For the filling, put the cream, cream cheese, yoghurt and vanilla into a bowl. Sift in icing sugar. Whisk for 2–3 minutes until firm and airy. Spread cream cheese filling over chilled biscuit base. Stir the cooled berry mixture and spoon over cream cheese filling. Chill for at least another hour.
Recipe from House of Wellness. Photo by BNP Design Studio.