Gluten Free Black Forest Cheesecake

    1 hour 40 minutes

    Oh My! This gluten free version is a delightful cheesecake - not too sweet, just the right mix of creamy cheese and cherries! A family favourite.

    4 people made this

    Serves: 6 

    • Base
    • 125g gluten free chocolate biscuits
    • 60g melted butter
    • Filling
    • 1 (425g) tin pitted black cherries
    • 1 tablesoon gelatine
    • 1/2 cup boiling water
    • 375g cream cheese
    • 1/2 cup caster sugar
    • 1/4 cup lemon juice
    • 300ml cream, whipped
    • Topping
    • 1 tablespoon gluten free cornflour
    • 1 tablespoon sugar
    • 1 tablespoon rum

    Preparation:40min  ›  Extra time:1hour chilling  ›  Ready in:1hour40min 

    1. Base Crush biscuits and mix in melted butter. Press into a springform cake tin. Set aside.
    2. Filling Drain cherries and reserve the juice for topping.
    3. Dissolve gelatine in the hot water then allow to cool. Meanwhile, beat the cream cheese, sugar and lemon juice until smooth. Add gelatine and beat well. Fold in whipped cream.
    4. Spoon 1/3 of the filling mixture onto the crust and arrange 1/2 of the cherries over the top. Spoon another 1/3 of the filling mixture and then top with the remaining cherries. Spoon on the remaining filling mixture and refrigerate until firm.
    5. Topping In a saucepan add cornflour and sugar. Gradually add the cherry juice and stir until boiling, then add the rum. Allow the mixture to cool slightly while stirring. Spread evenly over the cheesecake. Refrigerate until set.

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