Recipe
Gluten-free Lemon-raspberry Cheesecake Recipe
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Jo_jo_ba / All my dishes 2 years, 2 months ago
A Digestive and flaked almond base, topped with a creamy lemon and raspberry cheesecake mix. Great finished off with fresh raspberries! The recipe is dairy, egg, wheat and gluten free. Prep time includes necessary chilling time.
Prep:135m Cook:65m Servings:8
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 Jo_jo_ba |
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Ingredients
- 4oz Trufree Digestive cookies
- 2oz Flaked almonds, chopped in a food processor
- 2oz orange juice
- 8oz low-fat silken tofu, drained
- 2 lemons, grated zest of both and juice of 1
- 3 oz sugar
- 2 oz ground almonds
- 1 oz cornstarch
- 6 oz soy creamer
- 6 oz raspberries
- 1 oz icing sugar
- 2 tbsp lemon juice
- ½ tsp arrowroot mixed with 2 tsp cold water
Directions
- Preheat oven to 350F.
- Crush cookies. Combine with the chopped almond flakes and orange juice.
- Press crumb mixture evenly to cover a greased 9” based spring-form pan base.
- Cook for 15 minutes until the almonds are just beginning to toast. Allow to cool for 15 minutes.
- Place tofu, lemon juice and zest, sugar, almonds, cornstarch and soy creamer in a food processor and whiz to a smooth paste.
- Place half the raspberries in a jug with the lemon juice and sugar.
- Cover and microwave briefly (1-2 minutes) until the raspberries are just soft.
- Pass through a sieve to give a smooth puree.
- Place back in the jug with the whole raspberries and arrowroot mixed to a paste with the water. Microwave for a further 30 seconds - 1 minute until the mixture just begins to thicken.
- Pour ½ the raspberry mixture into the crust.
- Pour cheesecake mix onto the biscuit base, swirl in remaining raspberry puree.
- Cook for 40 minutes, until the filling has just set.
- Once cool, chill for 2 hours.
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eggchef 2 years, 2 months ago said:
Omg so in love with it
jo_jo_ba 1 year, 11 months ago said:
Amount Per Serving
Calories: 174.6
Total Fat: 8.3 g
Cholesterol: 0.0 mg
Sodium: 40.1 mg
Total Carbs: 20.0 g
Dietary Fiber: 4.9 g
Protein: 8.4 g