There is nothing more refreshing as a dessert on a hot summer evening, than a cool and tangy lemon cheesecake!
This is a very easy no bake recipe which has to be made ahead of serving as it has to set in the fridge, preferably overnight.
To make this Gluten Free, as a base I used the Hoops biscuits of Dr Schar, which you can easily find in supermarkets everywhere. To make it a bit more interesting, I added some powdered ginger to the base too.
Ingredients for the base (Makes 4 mini cheesecakes)
80 g Hoops
80 g butter, melted
1/2 tsp ginger
Method
Put the biscuits in a food processor and blitz into crumbs and add the ginger powder and mix well. Tip into a bowl and add the melted butter and mix. Oil 4 oiled ring moulds and place on a baking sheet lined with baking paper. Divide the crumb mixture and press firmly. Chill whilst making the filling.
Ingredients for the Filling
200 g Cream Cheese
150 ml cream
75 g caster sugar
1 lemons, juiced
Zest of lemon
Method
Mix cream cheese and cream until stiff peaks form. Add sugar and lemon juice & zest and beat until smooth. Place on the biscuit crumb bases in the moulds and leave to set in the fridge overnight.
Ingredients for the Fresh Raspberry Sauce
300 g raspberries, fresh or frozen
2 tbsp caster sugar or to taste
1 tbsp lemon juice or to taste
Put the raspberries, sugar and lemon in a liquidizer and blend to a puree. Sieve over a bowl, pressing down, so you remove the pips. Add more sugar if required.
To serve, gently push out the mini cheesecakes from the mould onto a plate. My moulds came with a special tool for this. See below.
Drizzle with the raspberry coulis, garnish with extra raspberries and a mint sprig on top.
I myself forgot the raspberries! I realised after taking the picture ! It was still enjoyed! Plates were wiped clean! That is a good sign, no?
So more-ish !
Senza G – Living without Gluten