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Gluten-free strawberry cheesecake slice recipe
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Prep Time:
45 minutes
Cook Time:
15 minutes
Total Time:
60 minutes
Delightful gluten-free strawberry cheesecake slice that will leave everyone craving more!
Ingredients:
  • 12.00 gm gelatine powder
  • 1kg cream cheese, chopped, at room temperature
  • 395g can sweetened condensed milk
  • 220g caster sugar
  • 90g almond meal
  • 120g almond
  • 60g unsalted butter, melted
  • 500g strawberries, thinly sliced
  • 21.00 gm lemon juice
  • Chopped pistachios, to sprinkle
Instructions:
  • In a small saucepan, gently stir together the gelatine and 1/2 cup (125ml) warm water until smooth. Allow it to rest for 5 minutes to soften.
  • Blend the cream cheese in a food processor until smooth, pausing to scrape down the sides. Add condensed milk, ¼ cup (55g) sugar, and a pinch of salt. Blend until fully combined. Heat gelatine mixture on medium heat until dissolved, about 1 minute. While the processor is running, slowly pour the gelatine mixture into the cream cheese mixture. Blend thoroughly. Pour the mixture into a shallow container, cover, and refrigerate for 6 hours until set.
  • Preheat your oven to 175°C (155°C fan-forced) while lightly spraying a 2cm-deep, 22cm x 33cm baking tray with canola oil spray. In a clean food processor, finely process almond meal and whole almonds. Add butter and ½ cup (110g) of sugar, then pulse until combined. Press this mixture evenly over the base and sides of the prepared tray. Bake for 10-12 minutes until the crust is slightly darker. Allow it to cool before moving on.
  • Whip the cheesecake mixture with an electric mixer until stiff peaks form, approximately 3 minutes. Spoon the mixture into the crust and refrigerate until set, about 30 minutes.
  • In a bowl, mix strawberries with lemon juice and the remaining 1/4 cup (55g) sugar. Let sit for 20 minutes or until juices develop, stirring occasionally. Serve over sliced cake and garnish with pistachios.

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