Intolerances can get be a pain – literally – when it comes to your favourite desserts.
But cheesecake no longer has to be off the cards. This New York cheesecake recipe isn’t just mouth-watering good, it’s also gluten and lactose-free.
This recipe has gone through many tasty trials (sorry waistline) and we can confirm, it’s just as creamy as it’s original counterpart and a breeze to make.
You will need:
- Freestanding mixer or large bowl and whisk
- Food processor or a willing child with a plastic bag and a rolling pin
- 20cm (8 inch) spring release cake tin
- Greaseproof paper
- Large roasting tin or baking dish
- Tin foil
- Oven preheated to 140 degrees
- 150 grams gluten-free digestive biscuits. If it is imperative that your recipe is lactose-free, please check the ingredients carefully.
- 75 grams softened lactose-free butter. We use the brand Lacto Free as the results are great but there are other brands that work just as well. If softening in the microwave, check it every few seconds as if the temperature gets too high, the butter will split and be too oily.
- 600 grams lactose-free cream cheese. Again we love Lacto Free but there are a number of alternatives.
- 150 grams caster sugar
- 3 large eggs
- 3 large egg yolks
- 1½ tablespoons vanilla extract
- 1½ tablespoons lemon juice
- Process the biscuits until they are crumbs using either use a food processor or by sealing the biscuits in a ziplock plastic bag and pounding it with a rolling pin – great for de-stressing after work.
- Add the butter to the biscuit crumbs and mix well.
- Line the bottom of a 20cm / 8 inch springform tin with a circle of greaseproof paper and press the biscuit mixture firmly into the tin, using your hands or the back of a spoon.
- Pop the tin in the fridge for half an hour or so to firm up.
- Beat the cream cheese gently for around a minute until smooth.
- Add the sugar.
- Beat in the whole eggs and then the egg yolks.
- Finally, add the vanilla and lemon juice – You are looking to achieve a loose, slightly wobbly mixture.
- Take the base out of the fridge and cover the outside of the tin in at least two layers of strong tin foil. Ensure that the base and sides are covered with no gaps or tears otherwise a soggy bottom is guaranteed.
- Place your tin in the roasting dish.
- Pour the filling onto the biscuit base, and then pour boiling water into the roasting tin around the cheesecake until the water reaches approximately halfway up the sides of the tin.
- Carefully transfer the roasting tin containing your cheesecake tin to the oven.
- Bake at 150 degrees centigrade for around 50 to 60 minutes. Your cheesecake should not be fully set at this point but have a slight wobble. If you want the perfect cheesecake, with no cracks in the top, switch off the oven at this point and leave the cheesecake in the oven until the oven has cooled completely. In some ovens, this can take up to three hours. If you can, resist the temptation to take it out of the oven – hard I know – but it will taste much better.
- This delicious cheesecake can be kept in the fridge, just remove it about half an hour before you want to serve it.
- To get a nice clean slice, use a knife dipped in boiling water to cut the cheesecake. We love ours drizzled with maple syrup (or a fresh fruit compote, if you’re feeling healthy).
“If you are catering for a party, this recipe is a great one to make in advance as it tastes even better the day after you make it!”