Monday, September 12, 2011

Lemon cheesecake – Gluten-free, wheat-free, sugar-free and egg-free




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Due to her allergies, a very good friend of mine cannot have sugar or wheat and as it was her birthday, I decided to try make a gluten-free, wheat-free, sugar-free and egg-free cheesecake.
I didn’t know this at the time, but lemon cheesecakes are one of her favourites, so I was in luck – as lemon was a key ingredient.
I was quite nervous at first about how it may taste and I based my recipe on another one I found online, with some adjustments.
Thankfully, it was very well received!
:-) And it's pretty easy to make.

Here is the recipe:
Crust:
1 pkt (about 200grms) of wheat-free, gluten free ginger biscuits (available at Spar)
60grms of butter, melted
Cake:
1 tub low fat cream cheese (240g)
1 regular size tin evaporated milk
2 large lemons
1 lime
6 Tbs of fructose
1 sachet gelatine (80grms)
6 Tbs room temperature water
2 Tbs boiling water
1 tsp vanilla essence

I use a springform cake tin, but any dish will really do.
Step 1: Make the crust – crush biscuits in a food processor (or place them in a tea towel and smash them with a rolling pin), pour butter over and press into the bottom of a greased cake tin. Pop the cake tin into the freezer while you make the cake mixture.
Step 2: Squeeze the lemons and limes and set the juice aside.
Step 3: Place gelatine powder in mixing bowl, add room temp water and let it absorb.
Step 4: In a separate bowl, whip up the whole tin of evaporated milk until it’s almost double in quantity.
Step 5: Pour 2 tbs boiling water over the now ‘jelly like’ gelatine to loosen it up and then add the lemon and lime juice. Add in the Fructose and stir dissolving it in the liquid.
Step 6: In a separate bowl mix the cream cheese and vanilla essence together. Spoon this into the lemon and gelatine mixture and mix well until all bound together (no lumpy bits remaining).
Step 7: Fold the evaporated milk into the lemon and cream cheese mixture, keeping it light and fluffy.
Step 8: Take the tin out of the freezer and gently layer the mixture on top of the ginger crust. Refrigerate over night.
Step 9: The next day take the cake out and add some fresh fruit for decoration. I added sliced up kiwi and granadilla. Serve it with love :-)

2 comments:

w@n said...

I am the friend in question :) It was such a lovely surprise and more importantly, it tasted delicious!! You have to like lemon (which I do very much) because it is very lemony and the lemon and ginger flavours work so nicely together. It's also very light and fluffy. Yum, yum! :)

Amy Hopkins said...

Thanks W@N :-)
It's definitely for lovers of lemon and it is lemon season! Now that i have fructose, i have to make other healthy options to use it up!