Gluten Free Strawberry Cheesecake

Prewetts, are a British food company who do some Fairtrade goods and a range of gluten free biscuits, of which I happened to buy the chocolate digestives in a fit of sugar lust earlier this week. I also happened upon  some lovely, fat Kent strawberries and having an Aristotle sized epiphany, I thought I'd try a cheesecake.

Now being the reckless soul that I am, instead of checking a recipe, I just picked up some Mascarpone and double cream and didn't bother to think about quantities, so it was a little thinner than it should be, but still a masterpiece. Especially as I had to replace my electric whisk with an Alex-powered one and had consumed quite a lot of cider before deciding to embark on this venture.

Here is the proper recipe below for anyone wishing to make the whole, complete cheesecake.

Strawberry Cheesecake
Serves 4-6 (depending on fatty-boom-batty status)

  • 250g digestive biscuits
  • 100g butter , melted
  • 1 tsp vanilla essence
  • 600g soft cheese
  • 100g icing sugar
  • 284ml pot double cream
  • 400g strawberries, halved

  1.  Butter and line a 23cm loose-bottomed tin with baking parchment. Put the biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly.
  2. Place the soft cheese, icing sugar and vanilla in a bowl, then beat with an electric mixer (or an Alex brandishing a manual whisk), until smooth. Tip in the cream and continue beating until the mixture is completely combined. Now spoon the cream mixture onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula.
  3. Add the strawberries and make it look as pretty as a four year old's first pottery artwork.
  4. Eat a massive wodge, and then remember to take a picture.


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