GLUTEN-FREE RASPBERRY BASQUE CHEESECAKE

Serves 8, Prep Time 20 minutes, Cooking time 45 minutes.

 

Ingredients:

Cheese cake:

1kg Full fat cream cheese 

7 Eggs 

200g Caster Sugar

1 Tbsp Plain GF flour

200ml Double cream 

1 Lemon’s zest 

A pinch of sea salt 

 

Raspberry Coulis:

300g Fresh raspberries 

1/2 Lemon’s juice 

2 Tbsp icing sugar 

 

Method:

  1. Pre-heat your oven to 210 Degrees Celsius fan or gas mark 8.

  2. Line a large cake tin with baking paper making sure that it extends past the edges of the tin.

  3. In a large mixing bowl whisk together all of the cheesecake ingredients until they are light and smooth.

  4. Next make the raspberry coulis. To do this add all of the ingredients into a blender and blend until smooth. Pour the mixture through a sieve to remove the seeds.

  5. Pour the cheesecake mixture into the cake tin. Spoon a quarter of the coulis in circles over the top of cheesecake. Then use a chopstick to mix the coulis into the cheesecake creating a marbled effect.

  6. Bake the cheesecake in the oven for 40-50 minutes. The center of the cheesecake should still wiggle and the top should be burnt. If it needs some more colour on top, keep it under the grill for a few minutes.

  7. Remove from the oven, leave to cool and then place in the fridge overnight to set.

  8. Serve with raspberry coulis on top.