Topped with strawberry, this gluten-free cheesecake slice is deliciously smooth and creamy. It’s ideal for those avoiding or allergic to gluten.
Serves1616
Cook time15 mins15 minutes
Prep time45 mins45 minutes, + 25 mins standing & 6 1/2 hours chilling time
+ 25 mins standing & 6 1/2 hours chilling time
Ingredients
1 tbs gelatine powder
1kg cream cheese, chopped, at room temperature
395g can sweetened condensed milk
1 cup (220g) caster sugar
3/4 cup (90g) almond meal
3/4 cup (120g) dry-roasted almonds
60g unsalted butter, melted
500g strawberries, thinly sliced
1 tbs lemon juice
Chopped pistachios, to sprinkle
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
In a small saucepan, whisk the gelatine and 1/2 cup (125ml) warm water. Set aside for 5 mins to soften.
Step 2
In a food processor, process the cream cheese until smooth, stopping occasionally to scrape down side and base. Add condensed milk, 1/4 cup (55g) sugar and a pinch of salt. Process until well combined. Place gelatine mixture over medium heat and stir for 1 min or until gelatine dissolves. With the motor running, gradually add gelatine mixture to the cream cheese mixture in a thin, steady stream. Process until very well combined. Pour into a shallow container. Cover and chill for 6 hours or until set.
Step 3
Meanwhile, preheat oven to 175°C (155°C fan-forced). Lightly spray a 2cm-deep, 22cm x 33cm baking tray with canola oil spray. In a clean food processor, process almond meal and whole almonds until fine crumbs form. Add butter and 1/2 cup (110g) remaining sugar. Pulse until combined. Press evenly over the base and sides of the prepared tray. Bake for 10-12 mins or until the crust is a shade darker. Set aside to cool.
Step 4
Use an electric mixer to whisk the cheesecake mixture in a bowl for 3 mins or until stiff peaks form. Spoon mixture into crust. Chill for 30 mins or until set.
Step 5
Combine the strawberries in a bowl with the lemon juice and remaining 1/4 cup (55g) sugar. Set aside, tossing occasionally, for 20 mins or until juices form. Top slice with strawberry mixture. Sprinkle with the pistachios.
Prep time45 mins45 minutes, + 25 mins standing & 6 1/2 hours chilling time
+ 25 mins standing & 6 1/2 hours chilling time
Ingredients
1 tbs gelatine powder
1kg cream cheese, chopped, at room temperature
395g can sweetened condensed milk
1 cup (220g) caster sugar
3/4 cup (90g) almond meal
3/4 cup (120g) dry-roasted almonds
60g unsalted butter, melted
500g strawberries, thinly sliced
1 tbs lemon juice
Chopped pistachios, to sprinkle
Description
Topped with strawberry, this gluten-free cheesecake slice is deliciously smooth and creamy. It’s ideal for those avoiding or allergic to gluten.
Method
Step 1
In a small saucepan, whisk the gelatine and 1/2 cup (125ml) warm water. Set aside for 5 mins to soften.
Step 2
In a food processor, process the cream cheese until smooth, stopping occasionally to scrape down side and base. Add condensed milk, 1/4 cup (55g) sugar and a pinch of salt. Process until well combined. Place gelatine mixture over medium heat and stir for 1 min or until gelatine dissolves. With the motor running, gradually add gelatine mixture to the cream cheese mixture in a thin, steady stream. Process until very well combined. Pour into a shallow container. Cover and chill for 6 hours or until set.
Step 3
Meanwhile, preheat oven to 175°C (155°C fan-forced). Lightly spray a 2cm-deep, 22cm x 33cm baking tray with canola oil spray. In a clean food processor, process almond meal and whole almonds until fine crumbs form. Add butter and 1/2 cup (110g) remaining sugar. Pulse until combined. Press evenly over the base and sides of the prepared tray. Bake for 10-12 mins or until the crust is a shade darker. Set aside to cool.
Step 4
Use an electric mixer to whisk the cheesecake mixture in a bowl for 3 mins or until stiff peaks form. Spoon mixture into crust. Chill for 30 mins or until set.
Step 5
Combine the strawberries in a bowl with the lemon juice and remaining 1/4 cup (55g) sugar. Set aside, tossing occasionally, for 20 mins or until juices form. Top slice with strawberry mixture. Sprinkle with the pistachios.
