Another guest blog post from my lovely wife Abby. Moving away from Mexican food and onto dessert, Abby brings you the recipe for her amazing baked lemon curd cheesecake. Over to Abby:
I’ve heard some of you are interested in my lemon curd cheesecake recipe. I’ve been making it for years, and have now adapted it to be gluten free. It’s also not too unhealthy, for a cheesecake. It’s quick, easy and delicious.
- 125 g gluten free biscuit crumbs – rich tea and digestive both work. Smash them up in a bowl to get crumbs, or use a stick blitzer
- 40 g granulated sugar
- 85 g butter, melted (Flora light works too, melt in a microwave)
- Mix biscuit crumbs, sugar and melted butter until well blended. Press into an 8 or 9 inch pie plate or spring form tin.
- Bake at 190 degrees C (375 F) for 7 minutes.
- 500 g extra-light Philadelphia cream cheese, at room temperature
- 150 g caster sugar
- 1.5 tbsp gluten free plain flour (I use Dove’s Farm)
- 1/8 tsp salt
- 1 tsp vanilla extract
- 4 large egg whites, at room temperature
- 125 ml lemon curd, at room temperature
- Pre-heat oven temperature to 220C (we have a fan assisted oven).
- Beat the Philadelphia until fluffy. Mix in the flour and add the sugar. Then add in the salt and vanilla. Slowly beat in the egg whites.
- Pour the filling into the pie plate/spring form tin containing the crust. Spoon over mounds of lemon curd and swirl through with a knife.
- Bake in oven for 20 minutes (turn cheesecake after ten minutes), then reduce the temperature to 80C for 15-20 minutes or until the centre is just wobbly.
- Turn off oven and leave the cheesecake to cool inside for an hour.
- Remove tin from oven and leave on a wire rack until cool. Refrigerate overnight (if you can wait that long!).
Abby, Guest Blogger for Gluten Free by the Sea