Cheesecake!

Why has it taken me so long to realise that you can make gluten free cheesecake simply by omitting the biscuit base? Apparently it is a classic Basque recipe. Well, I got there eventually. Here’s how to make my version…

Ingredients:
750g soft cheese
210g golden caster sugar
2tbsp gluten free plain flour
175g soured cream
4 large eggs
2tsp vanilla
Pinch of sea salt

Method:
- Pre heat oven to 220 degrees centigrade and line a 20cm cake tin with baking parchment.
- In a large mixing bowl / stand mixer combine the soft cheese with the golden caster sugar and beat for a couple of minutes until the sugar is dissolved.
- Add the remaining ingredients and mix until smooth.
- Place in the prepared tin and bake for approximately 30 mins.
- The cheesecake should appear browned on top, but still retain a slight wobble once ready.
- Leave to cool in the tin for 15 mins or so, then chill in the fridge for approximately 1 hour before serving.

I promise you this tastes better chilled. As you can see from the picture below, I served mine with apple crumble compote that I had made and frozen back in the autumn, but it would be equally lovely with fresh berries or simple on its own.