Gluten-free strawberry cheesecake slice
Topped with strawberry, this gluten-free cheesecake slice is deliciously smooth and creamy. It’s ideal for those avoiding or allergic to gluten.
Note: + 25 mins standing & 6 1/2 hours chilling time
- 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
In a small saucepan, whisk the gelatine and 1/2 cup (125ml) warm water. Set aside for 5 mins to soften.
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.
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.
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.
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.