These and other delicious gluten-free recipes are available in our book Gluten Free Baking.
Ingredients
Method
1.Process biscuits to fine crumbs; add butter, process until combined. Spoon mixture evenly over base of a greased 20cm (8in) round springform pan; press firmly with a straight-sided glass or bottle. Place pan on an oven tray; refrigerate until required.
2.Preheat oven to 160°C/325°F.
3.Beat eggs and sugar in a small bowl with an electric mixer until thick and creamy. Beat cream cheese and vanilla in a medium bowl with an electric mixer until smooth. Add egg mixture to cream cheese mixture; beat until combined. Pour over base in pan.
4.Bake cheesecake for 40 minutes or until still slightly wobbly in the centre. Turn off oven; cool in oven with the door ajar. Refrigerate for 3 hours or overnight.
5.Serve cheesecake topped with fresh raspberries.
You can serve the cheesecake unadorned if you like. Or use it as a vehicle for whatever fruit is in season. Try a mix of figs and blueberries in late summer or a mixture of red berries and cherries.
You could swap raspberries for blueberries, if you like.
Cheesecake will keep refrigerated for up to 2 days.
Note
