Search Inspiration

No idea what to search for? Start browsing till you find something.

Home Recipes

Gluten-Free Lemon-Raspberry Cheesecake Recipe

Ingredients

How to make it

  • 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.

Reviews & Comments 2

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • jo_jo_ba 16 years ago
    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
    Was this review helpful? Yes Flag
  • eggchef 16 years ago
    omg so in love with it
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.
Holding 0 recipes