Gluten-Free Cheesecake

The essence of cheesecake is the emulsion of cream cheese and cream, solidified here not by baking (eggs) but by chilling (gelatin). This 'cold set' method yields a fresher, yogurt-like tang and is gentler on ingredients. A gluten-free cookie crust provides the crunchy contrast.
🕒 Prep Time 25 mins
Total Time 6 hrs 25 mins
🍽️ Servings 8 servings
🔥 Calories 450 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Food Processor
  • Springform Pan
  • Hand Mixer

Allergen Information

⚠️ Milk

Instructions

1

Crust: crumbs + butter, press into pan, chill.

Tip: Compacting prevents crumbling.
2

Bloom gelatin in cold water.

Tip: Needs to hydrate.
3

Mix cheeses with sugar and vanilla.

Tip: Room temp prevents lumps.
4

Warm 1/4 cup cream, dissolve gelatin in it. Temper into cheese mixture.

Tip: Don't boil cream.
5

Whip remaining cream, fold in.

Tip: Lightens the mixture.
6

Pour into pan, chill 6 hours.

Tip: Needs time to set.

Recipe FAQ

Why is the texture rubbery?
Too much gelatin. The amount is critical: just enough to hold shape, but melt in the mouth.

Ingredients

  • 7 oz Gluten-Free Cookies
  • 3.5 oz Butter (melted)
  • 8.8 oz Mascarpone
  • 8.8 oz Cream Cheese (Philadelphia type)
  • 1 cup Powdered Sugar
  • 3/4 cup Heavy Cream
  • 1 tsp Vanilla Extract
  • 1 packet Gelatin Powder (approx 2.5 tsp, dissolved in water)
  • 7 oz Fresh Fruit