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THE ULTIMATE GLUTEN FREE CREAM CHEESECAKE

Every birthday I make cakes and my favourite cake to make (and to eat!) is this delicious creamy MonChou cheesecake with blackberries on top. I usually just use the ready to go cherry pie filling, but this time I used freshly picked blueberries and it didn't really go as planned...

This was the first time I made my own pie filling to go on top, but it became all droopy and kind of drowned the whole cake. That's when I realized my mistake. When cooking the berries don't add regular sugar, but use gelatine sugar, this will make sure the berries stick together and reduce the moist! I edited the recipe for you guys and I hope you like it. 

This cheesecake will guaranteed make your guest wanting more and asking for the recipe, so enjoy making and eating it and don't forget to taste during the process. 😉

Edit: Instead of making the pie filling yourself, use 1 can of ready made cherry made pie filling.

 

WHAT'S IN IT?

Ingredients:

Crust
- 150 gr glutenfree spiced biscuits 
- 100 gr plant based margarine

Cream cheese filling
- 2 packs of Mon Chou cheese 100 gr
- 250 gr whipped cream
- 75 - 100 gr white baster sugar or crystalsugar

Pie filling
- 450 gr blueberries
- 250 gr jelly sugar

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STEP BY STEP GUIDE

To making my favourite cheesecake of all time

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1

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Start by gathering your ingredients

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Start by gathering your ingredients. Multiply amounts when you want to make more.

Edit: You can also use regular butter, but margarine makes the crust less fatty and you can also easily make this recipe lactose free by changing the whipped cream with lactose free cooking cream.

2

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Crush the biscuits using a rolling pin or bottle of wine

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Find a clean kitchen cloth and crumble the biscuits over it. Fold the cloth to make sure the biscuits won't fall out and crush the biscuits using a rolling pin or bottle of wine.

Edit: The biscuits don't have to be crumbled completely, a few bigger chunks give your cake that extra crunch.

3

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Mix the crumbled biscuits with the margarine

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Melt the margarine in a saucepan and take of the stove. Add the crumbled biscuits to the pan and mix the them with the margarine using a wooden spoon. Grab your cake tin and place a piece of greaseproof paper over the bottom. This is not necessary, but will protect your cake tin and will keep the cake from sticking to the bottom.

Edit: Don't use metal spoons in your saucepan, they will make scratches in the surface of the pan and ruin it.

4

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Add the crumbled biscuit mixture to your cake tin and even out

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Add the crumbled biscuit mixture to your cake tin and even out. Press the mixture to the bottom and sides using a metal tablespoon. Put the cake tin in the fridge while you start making the rest of the cake.

Edit: Don't use metal spoons in your saucepan, they will make scratches in the surface of the pan and ruin it.

5

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Add the whipped cream to your creamcheese mixture

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In one bowl mix the 200 gr of MonChou with the sugar until it's smooth. In a separate bowl mix the whipped cream until it's sturdy then add the whipped cream to your creamcheese mixture and whip for about 1 - 2 minutes on the lowest setting until the mixture is airy and evenly spread.

Edit: Don't whip the whipped cream for too long, you don't want it to shift and turn into butter.

6

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Pour the cream cheese mixture onto the crust

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Take the cake tin out of the fridge and pour the cream cheese mixture onto the crust using a silicone spatula. 

Edit: These silicone spatula's are great for getting every las bit out of your bowls, the only negative is that you have less cream left in the bowl to lick clean. 😉

7

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Place the cake in the fridge to cool for at least one hour

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Even out the creamcheese mixture over the crust using a metal tablespoon and place the cake in the fridge to cool for at least one hour.

Edit: When you use the ready made pie filling you can cool the cake for at least two hours before it's ready to be served and then add the pie filling on top right before you serve.

8

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Stir the mixture with a plastic or wooden spoon until it boils

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Wash your blackberries. Then add the gelatine sugar to the blackberries in a saucepan and constantly stir the mixture with a plastic or wooden spoon until it boils.

Edit: I don't find this necessary, but when you don't want any kernels or bigger lumps in your pie filling, you can mash the blackberries and then sift out the kernels. Also you can add a little bit of lemon juice for freshness.

9

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Leave it boiling on low fire for about 2 minutes

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When the blackberry mixture is boiling, leave it boiling on low fire for about 2 minutes while you constantly stir.

Edit: Make sure the fire is not too high as this will burn your mixture.

10

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Take the cheesecake out of the fridge and pour the pie filling on top of it

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Wait for the blackberry mixture to have mostly cooled down, yet still being liquid, then take the cheesecake out of the fridge and pour the pie filling on top of it. Place back into the fridge and let it cool for at least another hour. Your cheesecake has now been in the fridge for at least two hours before serving. Enjoy your selfmade delicious cheesecake!

Edit: I usually leave my cheesecake in the fridge for one night before serving. This enhances the flavours and will make sure that it's fully stiffened.

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12 Comments on "THE ULTIMATE GLUTEN FREE CREAM CHEESECAKE"

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Tsukiakari
Guest

Hi! Great post and I love your photos! This cake looks so yummy!
Can you follow me? I follow you. 😉

Have a lovely day!
Tsukiakari from murasakiiroanu.blogspot.com

LENA
Guest

I have to try this! It looks so so good! Nice blog, btw!

-L.
LenaRevealed.com

Isabelle
Guest

This looks incredible I love the way you share food on your blog! (like the style of it)
Isabelle x
Instagram: isabelle.izzy_
Twitter @izzy_elli
Blog: http://www.isabelleelli.blogspot.com

Jessica
Guest

This looks delish! My gluten intolerant friends would definitely love this. Will share this to them dear. Thanks for sharing this recipe. XO

Jessica | notjessfashion.com

Laura Mitbrodt
Guest

Yummy this cake looks so good
xo
http://www.laurajaneatelier.com

Irish
Guest

Looks so yummy 🙂 I MUST TRY THIS TOOOOO….

Irish
http://www.beausian.com

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