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RECIPES > DESSERTS

LEMON CHEESECAKE

Made with Scotch Finger biscuits and with a creamy, zesty lemon filling, our gluten-free cheesecake recipe is a classic.

Gluten-free desserts: lemon cheesecake
This zesty lemon cheesecake is the ultimate make-ahead dessert

SERVES 8

Ingredients

  • Gluten-free Scotch Finger biscuits

    300g

  • Unsalted butter, melted

    125g

  • Cream cheese

    250g

  • Caster sugar

    1 cup

  • Lemon jelly crystals

    80g

  • Hot water

    ⅔ cup

  • Lemon, juiced

    1

  • Evaporated milk

    1 cup

  • Vanilla essence

Method

STEP 1

Preheat oven to 120°C.

STEP 2

Blend the biscuits in a food processor until finely crushed. Transfer to a large bowl, add the melted butter and mix well to combine.

STEP 3

Firmly press the biscuit base into a 20cm spring form tin. Ensure the biscuit is evenly spread around the base and up the sides of the pan.

STEP 4

Bake the biscuit base for 15 minutes in preheated oven, or until lightly toasted.

STEP 5

Beat the cream cheese with an electric mixer and slowly add the sugar, then add a dash of vanilla essence and set aside.

STEP 6

Melt lemon jelly crystals in hot water then add lemon juice to the jelly water and set aside.

STEP 7

Whip milk with hand beater until it is light and fluffy, and set aside. This should have doubled in size.

STEP 8

Add the lemon jelly to the cream cheese and stir to combine.

STEP 9

Gently fold the whipped milk into the mixture with a metal spoon, ensuring not to over fold the mixture.

STEP 10

Pour the mixture over the cooked biscuit base.

STEP 11

Refrigerate until set (about 8+ hours).

NUTRIENT ANALYSIS

Based on 8 serves, per serve: Energy: 2,255kJ; Protein: 8g; Fat: 32g; Saturated fat: 20.3g; Carbohydrate: 55g (4 exchanges); Sodium: 399mg

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