Gluten-Free Strawberry Cheesecake Recipe
For those with celiac disease or gluten intolerance, finding indulgent desserts that cater to their dietary restrictions can be challenging. Traditional cheesecake recipes often rely on gluten-containing ingredients, limiting options for those who need to avoid gluten.
However, there’s no need to sacrifice flavor and enjoyment when it comes to dessert. Our Gluten-Free Strawberry Cheesecake recipe offers a delicious solution, allowing everyone to indulge in the creamy delight of a classic cheesecake without worrying about gluten.
By carefully selecting gluten-free ingredients and crafting a simple yet delectable recipe, we’ve created a dessert masterpiece that satisfies cravings and ensures inclusivity at the table. With our recipe, you can enjoy the sumptuous flavors of strawberries and cream cheese atop a crunchy biscuit base, all while adhering to your dietary needs.
Ingredients: For the base:
- Gluten-free biscuits
- Butter
For the strawberry compote:
- Fresh strawberries
- Sugar
- Cornstarch
- Lemon juice
For the cream cheese filling:
- Gelatin sheets
- Milk
- Ricotta cheese
- Cream cheese
- Powdered sugar
- Vanilla extract
- Fresh cream
Instructions:
- Prepare the Base:
- Using a food processor, crumble the gluten-free biscuits into fine crumbs.
- Melt the butter either using a double boiler or in the microwave.
- Combine the melted butter with the biscuit crumbs until well mixed.
- Press the mixture firmly into the bottom of a springform pan lined with parchment paper or acetate.
- Refrigerate for 30 minutes to set.
- Make the Strawberry Compote:
- In a saucepan, combine cleaned and chopped strawberries, sugar, cornstarch, and lemon juice.
- Cook over low heat, stirring occasionally, until the mixture thickens and becomes syrupy (approximately 15 minutes).
- Allow the compote to cool while you prepare the cream cheese filling.
- Prepare the Cream Cheese Filling:
- Start by rehydrating the gelatin sheets in cold water.
- In a small saucepan, heat the milk until it starts to simmer. Add the rehydrated gelatin sheets and stir until dissolved. Set aside to cool slightly.
- In a large bowl, mix together the ricotta cheese, cream cheese, powdered sugar, and vanilla extract until smooth.
- In another bowl, semi-whip the fresh cream.
- Gently fold the whipped cream into the cream cheese mixture until very well combined.
- Gradually pour in the milk mixture, stirring constantly until the filling is smooth and homogeneous.
- Assemble the Cheesecake:
- Pour half of the cream cheese filling over the chilled biscuit base.
- Spoon the strawberry compote evenly over the filling.
- Top with the remaining cream cheese filling, spreading it out smoothly.
- Refrigerate the cheesecake for at least 4- 4.30 hours, or until set.
- Serve and Enjoy:
- Once set, carefully remove the cheesecake from the springform pan and transfer it to a serving plate.
- Slice into generous portions and serve chilled.
- Garnish with fresh strawberries or a dollop of whipped cream, if desired.
Conclusion
Indulge in the heavenly taste of our Gluten-Free Strawberry Cheesecake, where each creamy bite is bursting with the sweetness of strawberries and the richness of cream cheese. Whether you’re hosting a special occasion or simply craving a decadent dessert, this recipe is sure to impress! Plus, with its gluten-free ingredients, everyone can enjoy a slice of this delectable treat. Try it out today and treat yourself to a slice of pure bliss.
