Alison is a freelance writer on health, nutrition, skincare, and pets, especially cats and dogs.
Gluten Free Diet?
If you need to follow a gluten free diet because you are celiac (coeliac) or have a wheat gluten intolerance, or simply prefer to limit the amount of wheat in your diet, you can enjoy this delicious gluten free raspberry cheesecake recipe that taste so good, no-one would ever know it was gluten free!
This deliciously indulgent gluten free cheesecake dessert is smart enough for a dinner party or as a special occasion treat for a family mealtime! I make it with raspberries from my own garden and this year I have had so much soft fruit that I also made it with loganberries which produced a slightly sharper flavour but which I found even more delicious!
I will be adding more of my favourite gluten free dessert recipes and gluten free cake recipes so why not subscribe to my RSS feed (on my profile page) and receive updates as I add them to this site?
Gluten Free Raspberry Cheesecake
How to make this delicious gluten free dessert
For the base
2 egg whites
60g or ¾ cup of desiccated coconut
60g or ¾ cup of shredded coconut
75g or 1/3 cup of caster sugar
For the cheesecake
3 teaspoons gelatin (if you are vegetarian, use the same quantity of Agar Agar powder or, 3 tablespoons of Agar Agar flakes)
60ml or ¼ cup of water
500g softened cream cheese
110g or ½ cup caster sugar
300 ml cream (I use double cream)
1 tsp Vanilla extract
Grease a 19 cm square baking tin and line the base and sides with baking parchment, extending the baking parchment approx 5 cm above the edges of the tin.
Preheat oven to 180°C or 160°C for a fan oven
Make the Base
Beat the egg whites in a bowl, stir in the desiccated and the shredded coconut and add the sugar. Press the mixture into the base of the tin firmly and bake in the oven for about 15 minutes or until lightly browned. Allow to cool.
Make the Cheesecake
Heat the water in a small pan, remove from heat and sprinkle on the gelatine, stir gently until dissolved and leave to cool for five minutes (if you are using Agar Agar or another vegetarian gelatine substitute, make up according to the directions on the pack).
Beat the cream cheese and sugar in a good sized bowl, using an electric mixer. When the mixture is smooth, beat in the cream and the Vanilla extract.
Lastly, stir in the cooled gelatine mixture, making sure it is well distributed in the mixture.
Assemble the Cheesecake
Put about half the raspberries into the tin, on top of the cooled coconut base.
Spoon in the cheesecake mixture and spread smooth with a spatula.
Put the remaining raspberries into a food processor or blender and whiz till smooth, strain through a nylon mesh sieve and drizzle over the top of the cheesecake mixture.
You can achieve a very pretty marbled effect by using a skewer or the point of a knife pulled backwards and forwards over the surface of the cheesecake.
Refrigerate for at least four hours and preferably overnight before removing from tin and cutting into 12 slices. Individual slices can be topped with curls of grated white or milk chocolate, additional raspberries or sprigs of fresh garden mint for decoration.
My other Gluten Free Recipes on HubPages
Baking Parchment from Amazon
Other Gluten Free Recipes on HubPages you will enjoy
Cheesecake Recipe Variations
For an even simpler cheesecake base, use approximately 150 grams of gluten-free digestive biscuits made into crumbs by placing them inside a plastic bag and crushing them with a rolling pin. Melt 50 grams of butter in a saucepan and mix in the biscuit crumbs. Press this mixture into your tin and chill, covered, in the fridge for a couple of hours before adding the cheesecake filling.
Tip: Here in the UK, Morrisons sell 150 g packs of g-free digestives for only £1 per pack!
For a delicious alternative to Raspberries in the cheesecake, replace them with 300g blueberries or strawberries.
For a really scrummy cheesecake with a difference, chop 150 g of fudge into small cubes (about 0.5 cm) and stir this through the cheesecake mixture before you put it on top of the cheesecake base and then add an additional 50g of chopped fudge which you sprinkle on top.
For a Festive, Holiday Cheesecake (for adults only), use some rum soaked raisins and sultanas as the fruit in your dessert!
© 2010 Alison Graham
icmn91 from Australia on November 07, 2012:
This looks real yum! I'll have to try some for myself, particularly since I recently dropped out of Uni due to my food issues being unaddressed by my residential dorm (which is why I joined hubpages in the first place).
I'll come back and let you know how it turns out!
Alison Graham (author) from UK on November 19, 2010:
Karen, I hope you will really enjoy your cheesecake - I made my last one with loganberries that I had picked from the garden and frozen (well drained before use)- it was delicious and more 'tangy' than the raspberry version.
Karen Somers from Omaha,NE on November 18, 2010:
I'm going to try the recipe for the gluten free raspberry cheesecake this weekend! Thanks for the post
Alison Graham (author) from UK on November 17, 2010:
Thank you kasiapl, tastes delicious too!
Kathy from New Jersey , USA on November 17, 2010:
Looks Delicious :)
Alison Graham (author) from UK on November 13, 2010:
Hi Gypsy Willow, yes it is something a bit different!
Gypsy Willow from Lake Tahoe Nevada USA , Wales UK and Taupo New Zealand on November 13, 2010:
Tasty recipe, like the variation on the usual graham cracker base.
Alison Graham (author) from UK on October 31, 2010:
World-Traveler, thanks so much for your comment. It is funny how a taste or smell or even the anticipation of a taste can bring back memories of time and place like that. Sounds like Denny's restaurant cheesecake is really something pretty special!
World-Traveler from USA on October 31, 2010:
The first time I ate cheesecake was when I was in Santa Cruz, California. It happened at Denny's restaurant. It tasted so good I ordered two more helpings. I am glad that I do not have a problem with being overweight. I could, if there was enough of it, eat cheesecake like there was no tomorrow.
Alison Graham (author) from UK on August 05, 2010:
Hi Infonolan - yum! yes! The basic recipe, I adapted from a non gluten-free version and the variations are my own.
infonolan on August 05, 2010:
mmmmm!!! YUM!!! I'll have to try it sometime. Is this your own recipe?
Alison Graham (author) from UK on August 04, 2010:
Caster sugar has finer grains than regular sugar as it was originally intended to be sprinkled onto food from a sugar caster which is basically a large size version of a salt pot - although many of them are very beautiful crystal with silver lids. If you do not have caster sugar, but have a fine sieve, there are often enough small grains in ordinary sugar if you put it through the sieve to get some sugar the consistency of caster sugar (especially as caster is more expensive than ordinary).
angldevil2004 on August 04, 2010:
what's the difference between regular sugar and caster sugar??