Recipes
Gluten-free lemon cheesecake
This gluten-free baked lemon cheesecake recipe is simple to make and perfect for a creamy, zesty dessert.
This gluten-free baked lemon cheesecake recipe is simple to make and perfect for a creamy, zesty dessert.
(97 votes)
Cook: 2 Hours 30 Mins
Serves: 16
Price: 35p per serving
Nutritional Information
Each 67g serving contains
Energy
1097kj
262kcal
1097kj
262kcal
13%
Fat
20g
20g
High
29%
29%
Saturates
13g
13g
Med
63%
63%
Sugars
13g
13g
High
14%
14%
Salt
0.27g
0.27g
Low
5%
5%
of your reference intake.
Typical energy values per 100g:
1637kj/391kcal
Typical energy values per 100g:
1637kj/391kcal
Ingredients
150g pack Asda Gluten-Free Sicilian Lemon Shortbread Biscuits
50g butter, melted
250g Asda Mascarpone
250g Asda Soft Cheese
100g crème fraîche
150g caster sugar
1 unwaxed lemon, zest of
3 tbsp lemon juice
1⁄4 tsp vanilla extract
1 level tsp cornflour
2 medium free-range eggs
Method
1
Pre-heat the oven to 160C/140C Fan/Gas 3. Grease a 20cm cake tin and line the base with baking paper. Crush the biscuits to make crumbs put them in a plastic bag, seal and bash with a rolling pin. Mix with the butter and spread evenly over the base of the tin. Press down with the back of a spoon. Chill.
2
Put the remaining ingredients in a blender or processor and blend until smooth. If you don’t have a processor, mix them in a bowl until evenly blended. Pour the mixture onto the base and bake for 40 minutes.
3
Turn off the oven but leave the cheesecake inside for 30 minutes as it cools. Remove, then leave to cool completely.