How to make gluten-free cheesecake


Being gluten intolerant does not prevent you from enjoying delicious delicacies. If you're celiac and, in addition, you love cakes, or you have guests who are allergic to gluten, pay attention to the following recipe that we approach you This time we explain how to make gluten-free cheesecake in a simple and fast way. Gather the following gluten-free ingredients and prepare in a few minutes an exquisite dessert that will make you enjoy and delight all those who cannot eat gluten-free foods. You will love it!

4 people 45 minutes Low difficulty Ingredients:
  • 210 g of cookies (gluten free)
  • 95 g butter (gluten free)
  • 430 g cream cheese
  • 200 ml of whipped cream
  • 1 sachet of gelatin powder (gluten free)
  • Raspberry Jam (or similar)
  • 50 g of sugar
  • 250 ml of water
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To prepare this rich cheesecake you will need all those ingredients that may contain flour or wheat to be gluten free. You can find them in your usual supermarket or in specialized stores.


First, prepare the base of your cheesecake. To do this, crush the gluten-free cookies. We advise you to do it with a crushed, this way you will go much faster. In case you don't have an electric one, you can do it with a mortar. Remember: cookies should be completely crumbled, as if they were powder.


Then, melt the 95 grams of butter on the fire and mix it with the crushed cookies. With both ingredients, a compact paste will be formed. Of course, make sure that the mixture is not stuck to your spoon when you remove it, it must be somewhat looser, be manageable.


In a removable mold pour the gluten-free biscuit and butter mixture. Using a spoon, fork or spatula, squeeze the base well to further compact the mixture. Remember that the thickness of the base of the cake should not exceed one centimeter. When you have the base ready, place it inside the refrigerator, let it rest while you continue with the rest of the steps.


Place a container with about a liter of water to boil. Once it has reached the boiling temperature, add the jelly envelope. It can be neutral or flavor jelly, according to your taste. You can also use gelatin in sheets, although you must let it hydrate for more minutes.


When the gelatin is diluted completely add the cream cheese, 50 grams of sugar and whipped cream. Stir all ingredients well to form a uniform dough. It is important that while you are making the mixture, it does not boil, so you should do it over low heat. Once it starts to reach the boiling temperature, remove the saucepan from the heat and let it cool to room temperature.


Once the mixture has cooled, remove the mold from the cake of the refrigerator - then the base of cookies and butter will have hardened - and pour it on the base. Then put the mold back in the refrigerator for 7 to 8 hours, time needed for the cheesecake to set.


After this time, you will have your cheese cake ready to savor. However, we recommend you make it something more tasty and original. Dilute in the raspberry jam - or the taste you have chosen. Meanwhile, make a little more jelly, well in envelope well in sheets, and add the jam, to make a rich mixture.


Finally spread the jam on the surface of the cheesecake to give it the final touch and put it back in the fridge for a few more hours. And ready! You already have a rich gluten-free cheesecake ready to enjoy. You'll love it!

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