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Gluten-Free Recipes:
Baked cheesecake

 pot
Make this the day before and refrigerate overnight.

Ingredients:

1 1/2 pkts GF Rice Cookies (approx. 250gm) 130g melted butter
3 eggs 600g creamed cottage cheese
1 cup caster sugar 3/4 cup sour cream
2 tsp finely grated lemon rind 1/4 cup lemon juice

Method:

Heat oven to 160C.
Crush biscuits, using a food processor is the easiest way. Mix together crushed biscuits and melted butter.
Press mixture evenly over the base & sides of a 20cm springform tin. Place tin in the freezer until the biscuit mixture is hard.
Place remainder of ingredients into the bowl of an electric mixer and beat until mixture is smooth.
Remove biscuit base from freezer and place baking tin on an oven tray.
Pour mixture into biscuit base.
Bake in oven for about 1 hour or until set.
Cool the cheesecake in the oven, leaving the oven door slightly ajar.
Cover the cheesecake and refrigerate for several hours or overnight.
Leave the cheesecake to stand at room temperature for approx. half an hour before serving.
Decorate with your favourite topping if desired.

Note:This cheesecake can be frozen.

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Last updated :July, 2000