GLUTEN-FREE RASPBERRY CHEESECAKE
A fresh and wonderful cheesecake that is suitable for coeliacs and gluten intolerant. This recipe does not need gelatine so has a wonderful creamy texture and needs to be done the day before.
Provided by nicola.keeble
Time 1h
Yield Serves 12
Number Of Ingredients 18
Steps:
- Grease and line a 22/23cm loose-bottomed tin with baking parchment. Then in a small pan gently melt the butter.
- While the butter is melting, put the digestives biscuits into a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs into a bowl. (Tip: I used a standard sandwich bag. Just fit a handful of biscuits into the bag so there is room to seal and bash.)
- Pour the melted butter over the biscuit crumbs and mix thoroughly until all the crumbs are well coated in the butter. Then pour into your lined tin and press firmly down into the base to create an even layer. Place tin in fridge to chill.
- While your biscuit base is chilling, remove the seeds from the vanilla pod and place into a large mixing bowl. (To remove seeds, slice the vanilla pod length ways in half and gently scrap the tip of a knife down the inside. This will pick up tiny little black seeds. Do this several times until the vanilla pod looks bare).
- Add to the mixing bowl containing the vanilla seeds the cream cheese and icing sugar. Using an electric mixing or spoon mix together until smooth.
- Then add the double cream and juice from half a lemon. Mix until combined and smooth.
- The raspberries: (keep a handful bag to one side) Place your raspberries in a separate bowl and with the back of a fork mash roughly. Then combine your raspberries into your cheese mix and fold in until the mixture has a hint of pink.
- Remove your prepared tin from the fridge and spoon your cream cheese mixture on top of the biscuit base, working from the edges in wards and making sure there are no air bubbles.
- Smooth the top of the cheesecake down with the back of a spoon or spatula. Leave to set overnight in the fridge.
- For the decoration: Place some baking parchment on to a plate and then melt some dark chocolate. Once the chocolate is melted, half coat the raspberries you have left and gently place on the parchment paper. Place the plate in the fridge over night.
- Next day, before serving: Remove your cheesecake from the fridge and carefully remove from tin, placing onto a nice plate. Using the half coated chocolate raspberries, place around the edge and/or in centre to your liking.
GLUTEN-FREE RASPBERRY CHEESECAKE BARS
Turn gluten free yellow cake mix into fabulous raspberry bars for your special valentine.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
- In large bowl, place cake mix. Cut in butter with pastry blender or fork (or pulling 2 table knives through mixture in opposite directions) until mixture looks like coarse crumbs. Reserve 1 cup crumb mixture; press remaining crumbs in bottom of pan. Bake 10 minutes.
- Meanwhile, in large bowl, beat cream cheese, granulated sugar, vanilla and egg with electric mixer on medium speed until smooth.
- Spread cream cheese mixture evenly over partially baked crust. Spoon raspberry jam evenly over cream cheese mixture. Sprinkle reserved crumbs over top. Sprinkle with almonds.
- Bake 35 to 40 minutes longer or until light golden brown. Cool about 30 minutes. Refrigerate until cooled completely, about 2 hours.
- In small bowl, mix powdered sugar and enough water for desired drizzling consistency; drizzle over bars. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 230, Carbohydrate 30 g, Cholesterol 40 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 190 mg, Sugar 19 g, TransFat 0 g
CHOCOLATE RASPBERRY CHEESECAKE TRIFLE
My two favorite flavors are chocolate and raspberry...put them together with cheesecake and WOWWEE!!!!! This is awesome :) (Chill time not included)
Provided by Karen..
Categories Dessert
Time 30m
Yield 12-14 serving(s)
Number Of Ingredients 6
Steps:
- Cut cooled cake into 1 inch cubes.
- In a small bowl, beat cream cheese and sugar until smooth.
- Fold in the whipped topping.
- In a trifle bowl or other clear bowl, layer half of the cake pieces, 1 cup of raspberries, half of the cream cheese mixture and half of the chocolate.
- Repeat layers and top with remaining cup of raspberries.
- Refrigerate for 3 to 4 hours or overnight.
Nutrition Facts : Calories 385.6, Fat 21.3, SaturatedFat 12.1, Cholesterol 20.8, Sodium 353.2, Carbohydrate 47.9, Fiber 4, Sugar 32.1, Protein 5.2
RASPBERRY CHEESECAKE TRIFLE (GLUTEN FREE)
A decadent dessert that looks and tastes far more complicated than it really is. Use your favorite white cake recipe or use a mix. I recommend Kinnikinnick's White Cake Mix. Try to keep your layers distinctly separate and the results are beautiful! I wouldn't recommend using low fat cream cheese, it's just not the same! Make sure you use frozen berries, not fresh as you require the juice from the thawed berries.
Provided by zepharum
Categories Dessert
Time P1DT30m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- In a chilled bowl, whip the whipping cream until soft peaks form. Gradually add 1 cup of white sugar and set aside.
- In a medium bowl, beat cream cheese and remaining white sugar.
- Beat in roughly 4 tbsp of the juice from the thawed raspberries. You may adjust this according to your desired consistency and colour.
- Fold in 2 cups of the whipped cream from step #1. Set aside.
- Slice the white cake into thin strips.
- Assemble in a large clear bowl or trifle dish in the following manner: 1/2 the cake pieces, 1/2 the raspberries, 1/2 the raspberry cream cheese mixture, 1/2 the whipped cream. Repeat layers.
- Cover with plastic wrap and chill overnight.
Nutrition Facts : Calories 1326.5, Fat 77.8, SaturatedFat 43.5, Cholesterol 227.6, Sodium 576.9, Carbohydrate 150.9, Fiber 6.4, Sugar 116.8, Protein 13.6
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- Make the crust: Position a rack in the center of the oven and preheat to 350ºF. Line an 8 by 4-inch or 9 by 5-inch loaf pan with parchment paper that overhangs the sides for easy removal from the pan.
- In a food processor, combine the almond flour, sweet rice flour, cocoa powder, tapioca flour, sugar, and salt. Add the butter pieces and vanilla. Run the processor until the dough comes together in moist clumps, about 30 seconds, depending on the butter temperature. Pour the dough into the prepared pan and press to form an even crust. Bake until set and fragrant, 15 to 20 minutes (remove from the oven if it begins to smell like it’s burning). Immediately use the back of a spoon to press the crust down to help it hold together when sliced. Let cool.
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- Pour the sour cream topping over the top of the cheesecake. Using a teaspoon, dollop the jam over the sour cream, then use the tip of a chopstick or knife to swirl the topping. Return the cheesecake to the oven until the topping is fairly set when shaken, 10 to 15 minutes longer.
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