Gluten Free Lemon Zest Cheesecake

Name: Gluten Free Lemon Zest Cheesecake
Cook time: PTM
Yield: 1 cheesecake
Ingredients: 150g FREEE Lemon Zest Cookies 50g butter 400g full fat cream cheese 75g icing sugar 2 tsp lemon rind, grated 3 tbsp lemon juice lemon, for decorate butter, for dish

5.0

8 Ratings

1 cheesecake Wheat,Gluten,Nuts,Peanuts Vegetarian

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About this recipe:

This fresh and lemony cheesecake is very easy to make and requires no baking. The base is made from crushed Lemon Zest Cookies although you could swap these for Ginger Cookies.

Equipment:

7”/18cm round dish or loose-bottomed tin and mixing bowl

Ingredients:

150g FREEE Lemon Zest Cookies
50g butter
400g full fat cream cheese
75g icing sugar
2 tsp lemon rind, grated
3 tbsp lemon juice
lemon, for decorate
butter, for dish

Method:

Rub some butter around the inside of a 7”/18cm round dish or loose bottom tin.
Put the cookies into a bag, crush them into fine crumbs and tip them into a mixing bowl.
Melt the butter and stir it into the crushed biscuit crumb.
Press the mixture into the prepared dish and leave to chill for an hour.
Tip the cream cheese into a mixing bowl, sieve in the sugar and mix them together
Finely grate the lemon rind into the bowl.
Squeeze the lemon juice, add this to the bowl and stir to incorporate.
Scoop the mixture onto the crumb base and smooth the top.
Chill the cheesecake until the top is set.
Decorate with very small pieces of sliced lemon.