Get your laughing gear around this!

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!

Mondays little Gluten Free sweetie.

I think we all need a little sweetening up today being Monday and I have just the thing to do it for you. As my beloved Chucky (Jason) is gluten intolerant, he misses out on a lot of the stuff we used to chow down on when in the need for a snack. Now, we have to put a bit more of a thought into what goes down the hatch as the side effects of Coeliac disease are not pretty when any gluten is taken into his system. I found one of his most favorite of all slice recipes and decided to tinker with it a bit and the end result was fantastic. You wouldn’t know it was now gluten free and I’ve fooled many of my workmates with this one.

Gluten Free Caramel Nut Slice

Ingredients.

BASE DOUGH

200gm unsalted butter

140gm caster sugar

1/2 vanilla pod,seeds only

300gm Gluten free Plain flour (I use Orgran brand)

1/2  teaspoon Gluten free baking powder

CARAMEL FILLING

130gm unsalted butter

400gm tin condensed milk

4 tablespoons of Golden Syrup

TOPPING

200gm raw, chopped macadamia nuts and grated base dough set aside, (see my method)

Preheat oven to 160 degrees Celsius

Line a 20cm x 30cm x 4cm slice tin with baking paper.

For the base dough, cream together the softened butter, sugar and vanilla seeds until light and fluffy, about 3-5 minutes in an electric mixer.

Sift in dry ingredients and mix until combined.

Take out one fifth of the dough and chill in the fridge in a rough cylinder shape.

Evenly press the remaining dough into the base of your slice tin, making sure it reaches into the corners. Put into oven and bake till firm to touch and slightly golden, not too cooked.

Make the caramel while the base is baking.

Put a metal bowl over a pot of boiling water and add all the caramel ingredients into it, stirring till all melted together.Set aside.

Remove base from oven and pour the caramel over the top, spreading evenly.

Grate (on a big sized grater) the remaing saved dough into the chopped macadamias and mix together gently. Sprinkle this over the top of the caramel.

Pop this back into the oven and bake for 30 minutes or until the outside of the caramel starts to darken. Remove from oven and allow to cool in the tin. Pop in the fridge for an hour to chill before cutting into slices.

Is this slice not calling from the shadows, beckoning you to eat it?

We cannot resist it’s gluten free charms at all.

My gluten free sweetie who’s charms I can’t resist either. Love him xoxoxo.

Bon appetite!