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Gluten-free Cheesecake

Updated: Mar 21, 2019

I woke up this morning and in my head there was just one thing: a soft, creamy breakfast with a fruity and crunchy touch. The solution? Running to the shop to get all the ingredients for my easy gluten-free cheesecake!

The kind of biscuits you could use to make a gluten-free cheesecake depends pretty much on your taste: from gluten-free digestive biscuits till oat biscuits, everything crunchy enough to make a stable base!

I personally went for my favourite biscuits: Nairn's gluten-free biscuit breaks with oats and fruit.

But, key ingredient to my cheesecake is Philadelphia Light cheese!


- 60 grams of melted butter

- 160 grams of gluten-free biscuits

- 280 grams of Philadelphia Light

- 150 ml of lemon juice

- 400 grams of condensed milk

For the topping:

- 250 grams of raspberry and blueberries

- 4 tea spoons of strawberry preserve

The making

First of all, crumble the biscuits in a bowl and add melted butter to create a stable base. Put the crumbled biscuits in a tray and store it in the fridge for half an hour.

Secondly, mix together philadelphia and condensed milk, adding the lemon juice. You should stir the ingredients till the cream becomes homegenous.

Finally, put the cream on top of the biscuit base and keep the cake in the fridge for at least 2 hours (the longer it stays in the fridge, the better it will be for the cream to densify).


There are no specific rules in terms of toppings: I chose raspberries and blueberries, adding some strawberry preserve by Bonne Maman.

Truth is, you can be really creative at this stage and add whatever you fancy: fruit, chocolate, jam...

What I suggest is to match the biscuit base with the topping, in order to create harmony within the ingredients!


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