I’ve quite recently embarked on a gluten free diet (due to an intolerance) and there have been some ups and downs! A definite down were some ginger biscuits, however I didn’t want to waste them so thought I would have a go at smashing them up and throwing them into a cheesecake! Here’s how it went…
In order to make this cheesecake you will need:
- 400g of biscuits (traditionally digestives are used but you can be creative and use any!)
- 110g of melted butter (roughly 7 tbsp)
- 2tbsp of golden syrup
- 1 tub of cream cheese (200g)
- 6 tbsp of icing sugar
- 1 tub of whipping cream (300g)
- 1 lemon
- Golden syrup for decoration
(You may note that there is vanilla extract in the picture – I forgot to add it in when I was making the cheesecake! If you wish you add it then just pop a teaspoon or two in whilst mixing together the topping)
- The first step is to smash up the biscuits. This can be done by placing the biscuits inside a sandwich bag and using a rolling pin to crush them
- Once the biscuits are crushed melt the butter and mix together with the golden syrup
3. Transfer the mixture into a tin and press down firmly until flat. Then pop the tin into the fridge to chill and begin to set.
4. Mix together the cream cheese and icing sugar until smooth.
5. Squeeze in the juice of 1 lemon using a sieve to catch the pips (you may need more than 1 lemon if you want to be able to taste the lemon!)
6. Mix in the tub of cream and keep whisking until it begins to thicken (save your wrists and use an electric whisk!)
7. Once you have whisked the cream and cream cheese until stiff spoon onto the base and decorate (I have used the rind of the lemon and a swirl of golden syrup).
8. Then pop the cheesecake back into the fridge to set. I believe it should take about 6 hours, however I was impatient and took it out after about 3! It was a little sloppy but tasted amazing 😍
I didn’t have high hopes for this cheesecake but it exceeded my expectations and not a crumb was left on the plate! The addition of the golden syrup to the base gave it a flapjack like texture. The only downside was that the topping wasn’t as lemony as I had expected it to be but I’m sure an extra lemon would change that!