Recipes
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.

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(97 votes)
Cooking Time

Cook: 2 Hours 30 Mins

Cooking Time

Serves: 16

Cooking Time

Price: 35p per serving

Nutritional Information

Each 67g serving contains

Energy
1097kj
262kcal
13%
Fat
20g
High
29%
Saturates
13g
Med
63%
Sugars
13g
High
14%
Salt
0.27g
Low
5%
of your reference intake.
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.