Gluten free lemon zest cheesecake


Ingredients

  • 150g gluten free lemon zest cookies
  • 50g butter
  • 140ml double cream
  • 300g full fat cream cheese
  • 75g icing sugar
  • 1 lemon rind & juice
  • 1 slice of lemon

Method

1. Crush the cookies into fine crumbs.

2. Melt the butter and mix with the biscuit crumb.

3. Press the mixture into a 7”/8cm round dish and chill.

4. Put the cheese and sugar into a bowl.

5. Add the lemon rind, juice, and sugar and beat well.

6. In another bowl beat the cream until thick.

7. Beat in the cheese and lemon mixture.

8. Tip the mixture into onto the crumb base.

9. Chill for at least an hour.

10. Decorate the top with a slice of lemon cut into segments.

Temperature & cooking time:
Chill for at least two hours.

Dietary status:
Without Egg, Without Gluten , Without Nuts, Without Soya, Without Wheat.

Please note: Dietary status is a guideline only. If you have a food allergy, please check the suitability of your ingredients.

Recipe kindly provided by Doves Farm www.dovesfarm.co.uk


Other recipes you might like »

Toffee apple cookies

Toffee and apple is a combination that was meant to be.

Read more

Raymond Blanc’s Chocolate mousse ‘Maman Blanc’

This is the lightest, most delicious chocolate mousse I have ever tasted – melt in the mouth, instantly gratifying and inexpensive to make. Simplicity is the essence. Such is... read more

Gino D'Acampo

Gino D’Acampo’s polenta cake with oranges and Cointreau

This is such a beautiful cake to enjoy in the afternoon with a cup of coffee or tea. Alternatively, serve it with a dollop of mascarpone on the side... read more





© Cake Break | MS Society Multiple Sclerosis Society. Registered charity nos 1139257 / SC041990. Registered as a limited company in England and Wales 07451571