It has finally become the cold winter I’ve been longing for. All those red sky sunrises (red sky in the morning-shepherds warning) have come to fruition and given us cold wet days as well. I know they’re not as cold as Tasmania or other cold areas of the world but they are nice and chilly. I figure, what with all the shivering I’m doing, extra calories are being used up just to keep this bulk of mine in warmer pastures so what better for a calorie burning season than a rich and luscious Baked Lemon Cheesecake? It’s baked, thus it fits into winter with all the other baked goodies we eat 😀
Gluten Free Baked Lemon Cheesecake (with a twist)
Ingredients
Here’s my twist, I used a whole jar (1 cup, 250mls)of my homemade Lemon Curd. Use the juice and rind of one lemon instead if preferred.
1 1/4 cups of crushed biscuits. I used a gluten free mix of gingernuts and macadamia nut shorbread.
1 tablespoon of gluten free flour. I tend to choose Orgran brand but any would do.
2 x large eggs, lightly beaten
3/4 cup of caster sugar
70gm melted butter
750gms of Cream cheese, softened
Recipe
First assemble all your ingredients.
Then process and combine the biscuit crumbs with the melted butter and press into base of prepared tin.
Beat the cream cheese and sugar using an electric mixer until smooth. Add Eggs one at a time and beat till smooth. Fold in gently the lemon curd and tablespoon of gluten free flour.
Poor mixture onto prepared base and bake at 150 degrees celcius for 45 minutes or until slightly wobbly in the centre. Allow to cool in oven with door ajar, then chill.
I serve this with a dollop of thick cream and it is divine!
Don’t be concerned if the top cracks on cooling. It wont affect the flavour at all and you can cover any cracks with a good dollop of cream anyway 😀
Just the thing for a cold winters day.
Enjoy!
cathyandchucky 
I do like the coziness of winter.
Looks yum! I’m super excited because now when a recipe says “process ingredients” I can. Got a food processor from Harvey Norman on special. Comes with a blender jug, which I also needed, mini processor, juicer, citrus press, mini herb mill and weighing plate. Phwew, now to learn how to use it all!! Will practise with your recipe perhaps eh…
Oh you’ll have lots of good times Kym. I use mine for lots of things from blending soups and other liquids to making cakes or crushing biscuits up. We love Harvey Norman. They have our pictures on their walls! Hahahahahaha!
Looks delicious Cathy. And using a jar of your home made lemon curd would add something special.
It really worked Jean. Jason liked it very much and there is not a lot of it left! We’re down to sharing a slice between us to make it last longer 😀
YUM!!! Now THIS is what baking is all about :). That cheesecake would pass mums inspection with an A+ Pinky :). I don’t use my poor food processor much since I tried to make coconut butter in it with dessicated coconut and after 15 minutes it started to make an alarming smell…I stick with my blender as it pretty much does anything really but unlike the food processor, it tends to clog up and need me to manually scrimmage around the bottom of it at regular intervals with a spatula and it also overprocesses too quickly. I turned what was SUPPOSED to be ground almonds into nut butter the other day. I ended up with very dense friand but they tasted yummo :). I guess that’s what it’s all about, messing about and turning out something tailored to our own tastes that makes us happy :). Just looking at that cheesecake makes ME happy! 🙂
It tastes lurvely Fronkii 😀 Trying to pace ourselves and not eat it all in one sitting. Have managed to stretch it out for a few days now 😀
Kudos on that Pinky, it would have been down my throat on the day I made it 😉