It has finally become the cold winter I’ve been longing for. All those red sky sunrises (red sky in the morning-shepherds warning) have come to fruition and given us cold wet days as well. I know they’re not as cold as Tasmania or other cold areas of the world but they are nice and chilly. I figure, what with all the shivering I’m doing, extra calories are being used up just to keep this bulk of mine in warmer pastures so what better for a calorie burning season than a rich and luscious Baked Lemon Cheesecake? It’s baked, thus it fits into winter with all the other baked goodies we eat 😀
Gluten Free Baked Lemon Cheesecake (with a twist)
Here’s my twist, I used a whole jar (1 cup, 250mls)of my homemade Lemon Curd. Use the juice and rind of one lemon instead if preferred.
1 1/4 cups of crushed biscuits. I used a gluten free mix of gingernuts and macadamia nut shorbread.
1 tablespoon of gluten free flour. I tend to choose Orgran brand but any would do.
2 x large eggs, lightly beaten
3/4 cup of caster sugar
70gm melted butter
750gms of Cream cheese, softened
First assemble all your ingredients.
Then process and combine the biscuit crumbs with the melted butter and press into base of prepared tin.
Beat the cream cheese and sugar using an electric mixer until smooth. Add Eggs one at a time and beat till smooth. Fold in gently the lemon curd and tablespoon of gluten free flour.
Poor mixture onto prepared base and bake at 150 degrees celcius for 45 minutes or until slightly wobbly in the centre. Allow to cool in oven with door ajar, then chill.
I serve this with a dollop of thick cream and it is divine!
Don’t be concerned if the top cracks on cooling. It wont affect the flavour at all and you can cover any cracks with a good dollop of cream anyway 😀
Just the thing for a cold winters day.