Gluten and Dairy Free Dark Chocolate & Raspberry Cheesecake

Hello

The posts on my website have been a bit sporadic over the last few weeks as I’ve been on holiday travelling around Italy.  So far we have been to Milan, Lake Como, Florence, Rome and we are in Capri at the moment.  The picture below is my stunning view as I write this post.

I’ve found it really easy to eat gluten and dairy free here and I’ll get round to writing it up incase anyone is planning on visiting anywhere I’ve been.

Today’s recipe is for a dark chocolate and raspberry cheesecake I made for dessert the day before we set off on out trip.

Enjoy!

Fx

Gluten and Dairy Free Dark Chocolate & Raspberry Cheesecake

Gluten and Dairy Free Dark Chocolate & Raspberry Cheesecake

Ingredients

For the base:

  • 100g dairy fee spread, melted
  • 200g gluten free digestive biscuits, crushed

For the cheesecake:

  • 450g dairy free cream cheese
  • 1 egg
  • 75g caster sugar
  • 100g dairy free dark chocolate
  • 2 tablespoons raspberries

Directions

  1. Preheat the oven to 150 oC
  2. Grease a 6″ round cake tin
  3. Mix together the crushed digestive biscuits and melted dairy free spread
  4. Press into the base of the cake tin
  5. Bake in the oven for 10 minutes
  6. Either grate the chocolate or blitz in a blender until it is in fine pieces
  7. Stir together the cream cheese, egg, caster sugar, and chocolate until smooth
  8. Pour over the biscuit mix and push raspberries into the cream filling
  9. Bake in the oven for 35 minutes
  10. Allow to cool to room temperature
  11. Chill in the fridge for 4 hours before serving

Gluten and Dairy Free Mango Swirl Cheesecake with Raspberry Sauce

Hello

My family was visiting last week and I wanted to make something nice for pudding.  I decided to make cheesecake as I can do the prep the night before.  I used Scheese dairy free cheese to make this recipe which I picked up in Holland and Barrett, it is often on buy one get one half price.

I decided to make this cheesecake in bars but this will still work in an 8″ round tin if you want traditional wedges.  I’ve swirled the fresh mango through the baked cheesecake and added in a little raspberry sauce on the side.

Enjoy!

Fx

Gluten and Dairy Free Mango Swirl Cheesecake with Raspberry Sauce

 

Gluten and Dairy Free Mango Swirl Cheesecake with Raspberry Sauce

 

Serves 8

Ingredients

For the base:

  • 100g dairy fee spread, melted
  • 200g gluten free digestive biscuits, crushed

For the cheesecake:

  • 450g dairy free cream cheese
  • 1 egg
  • 50g caster sugar
  • 1 teaspoon vanilla extract, optional

For the mango swirl:

  • 2 fresh mango, peeled and cut into chunks
  • 1 tablespoon icing sugar
  • 1 tablespoon lime juice

For the raspberry sauce:

  • 1 teaspoon cornflour
  • 1/2 lemon, juiced
  • 20g caster sugar
  • 150g raspberries

Method

  1. Preheat the oven to 150 oC
  2. Grease an 8″ square cake tin
  3. Make the mango swirl by blending together the mango, icing sugar and lime juice until smooth
  4. Mix together the crushed digestive biscuits and melted dairy free spread
  5. Press into the base of the cake tin
  6. Bake in the oven for 10 minutes
  7. Stir together the cream cheese, egg, caster sugar and vanilla until smooth
  8. Pour over the biscuit mix and drop spoonfuls of the mango mix on top
  9. Swirl with a knife to create a marbled effect
  10. Bake in the oven for 35 minutes
  11. Allow to cool to room temperature
  12. Chill in the fridge for 4 hours before serving
  13. To make the raspberry sauce
  14. put the cornflour, lemon juice, caster sugar and raspberries into a small saucepan
  15. Cook for 5 minutes until the fruit has softened and the juice has thickened, allow to cool
  16. Serve the cheesecake with the raspberry sauce

Gluten and Dairy Free Banana Choc Chip Cheesecake

Hello

As Holland and Barrett are selling the Scheese dairy free soft cheese on buy one get one half price I needed no more encouragement to make a gluten and dairy free cheesecake.

I have a large number of bananas at the moment as a lovely friend sent me a get well soon fruit hamper so decided to make a banana chocolate chip cheesecake.

I think next time I’ll make a raspberry or mango cheesecake – let me know if there is any flavour of cheesecake you would like a recipe for.

Enjoy!

Fx

Gluten and Dairy Free Banana Choc Chip Cheesecake

Gluten and Dairy Free Banana Choc Chip Cheesecake

serves 8

Ingredients

For the base:

  • 100g dairy free spread, melted
  • 200g gluten free digestive biscuits

For the filling:

  • 1 large banana
  • 450g dairy free cream cheese
  • 200g caster sugar
  • 1.5 tablespoons gluten free plain flour
  • 2 eggs, separated
  • 80g dairy free chocolate chips

For the topping:

  • 1 banana, sliced
  • handful of cashew nuts
  • dairy free chocolate bar, I used Moo banana bar
  • dairy free chocolate sauce, I used ChocShot

Method

  1. Preheat the oven to 150 oC
  2. Grease a 9″ round springform tin
  3. Crush the biscuits into fine crumbs and pour in the melted butter
  4. Press into the base of the tin
  5. Bake for 15 minutes
  6. Stir together the mashed banana, cream cheese, caster sugar, flour and egg yolks
  7. In a separate bowl whisk the egg whites until they form stiff peaks
  8. Carefully stir the egg whites and chocolate chips into the banana mix
  9. Pour over the biscuit base
  10. Bake for 50 minutes
  11. Remove from the oven and allow to cool
  12. Chill in the fridge for a couple of hours or overnight, if possible
  13. Remove from the cake tin and decorate with the banana, nuts and chocolate

Gluten and Dairy Free Toffee Apple Cheesecake

toffee-apple-cheesecake

serves / makes 8

35 prep time
35 mins cooking time

For the base:

  • 100g dairy fee spread, melted
  • 200g gluten free digestive biscuits, crushed

For the cheesecake:

  • 450g dairy free cream cheese
  • 1 egg
  • 60g caster sugar
  • 2 teaspoons ground cinnamon

For the topping:

  • 4 tablespoons dairy free caramel sauce (click here for my recipe)
  • 3 apples, peeled, cored and diced
  • 1 tablespoon brown sugar
  • 2 teaspoons dairy free spread
  • 1 teaspoon  ground cinnamon

Method

  1. Preheat the oven to 150 oC
  2. Grease a 6″ round cake tin
  3. Mix together the crushed digestive biscuits and melted dairy free spread
  4. Press into the base of the cake tin
  5. Bake in the oven for 10 minutes
  6. Stir together the cream cheese, egg, caster sugar and cinnamon until smooth
  7. Pour over the biscuit mix
  8. Bake in the oven for 35 minutes
  9. Allow to cool to room temperature
  10. Chill in the fridge for 4 hours
  11. Make the caramelised apples by placing the diced apples, brown sugar, dairy free spread and cinnamon in a pan and cooking over a medium heat for about 5-10 minutes, until the apple pieces are tender
  12. Allow to cool
  13. Top the cheesecake with the toffee sauce and apple pieces

Gluten and Dairy Free Caramel Macchiato Cheesecake

Caramel Macchiato

Morning everyone, hope you are having a relaxing Sunday.  A couple of weeks ago I shared with you my recipe for Gluten and Dairy Free Banana and Peanut Butter Cheesecake and in the post I said I was experimenting with a caramel macchiato cheesecake – well here it is.

The cheesecake has a smooth creamy coffee flavour and is topped with a dairy free caramel drizzle.  Now I’ve finished with this flavour I’ll need to get thinking what my next cheesecake will be – maybe lemon.

I made this cheesecake using Scheese dairy free soft cheese which I picked up in Holland and Barrett – they often have it on special offer as well.

I’m going to have a day dedicated to my website today – I’ve got a couple of recipes I want to try out, I’ll get the posts sorted for next week andI have a couple of bits to finish up on my next book which is out for Christmas.

Enjoy!

Fx

Gluten and Dairy Free Caramel Macchiato Cheesecake Recipe

Gluten and Dairy Free Banana Peanut Butter Cheesecake

thumb_DSC_0511_1024

serves / makes 8
65 prep time
65 mins cooking time

 

Ingredients

For the base:

  • 100g dairy free spread, melted
  • 200g gluten free digestive biscuits

For the filling:

  • 1 large banana
  • 450g dairy free cream cheese
  • 200g caster sugar
  • 1.5 tablespoons gluten free plain flour
  • 2 eggs, separated
  • 1 heaped tablespoon peanut butter

thumb_DSC_0512_1024

Method

  1. Preheat the oven to 150 oC
  2. Grease a 9″ round springform tin
  3. Crush the biscuits into fine crumbs and pour in the melted butter
  4. Press into the base of the tin
  5. Bake for 15 minutes
  6. Stir together the mashed banana, cream cheese, caster sugar, flour and egg yolks
  7. In a separate bowl whisk the egg whites until they form stiff peaks
  8. Carefully stir the egg whites into the banana mix
  9. Pour over the biscuit base
  10. Melt the peanut butter for 30 seconds in the microwave or in a small pot
  11. Drizzle over the top of the cheesecake
  12. Bake for 50 minutes
  13. Remove from the oven and allow to cool
  14. Chill in the fridge for a couple of hours or overnight, if possible
  15. Remove from the cake tin, slice into wedges and enjoy!

 

Gluten and Dairy Free Strawberry and Chocolate Cheesecake

serves / makes 8
60 prep time
60 mins cooking time

Description

It’s been another busy week, I’ve managed to tear my bicep, in my right arm of course! My surgeon tells me it is an injury common in weight lifters, unfortunately my EDS has meant the only weight I lifted to tear my bicep was the blooming vacuum cleaner! I really need to think of a better story to tell people when they ask what is wrong with my arm.

Anyway, enough self pity from me! I have friends staying for a few days so I decided to make gluten and dairy free cheesecake for everyone to enjoy for pudding. I had originally planned to make a banana and peanut butter cheesecake but the bananas weren’t ripe enough so I went with strawberry and chocolate, another winning combination.

Only one day left until the our visit to the Allergy and Free From Show in Glasgow, expect a post with lots of pictures and talk of what I ate/bought/sampled.

Enjoy your day!

Fx

Ingredients

For the base:

  • 100g dairy free spread, melted
  • 200g gluten free digestive biscuits

For the filling:

  • 100g dairy free dark chocolate, melted
  • 450g dairy free cream cheese
  • 200g caster sugar
  • 2 tablespoons dairy free cocoa powder
  • 2 eggs, separated

For the topping:

  • 200g strawberries, halved
  • 2 tablespoons dairy free chocolate sauce, I used ChocShot
  • 1 tablespoon dairy free chocolate chips

Method

  1. Preheat the oven to 150 oC
  2. Grease a 9″ round springform tin
  3. Crush the biscuits into fine crumbs and pour in the melted butter
  4. Press into the base of the tin
  5. Bake for 15 minutes
  6. Stir together the melted chocolate, cream cheese, caster sugar, cocoa powder and egg yolks
  7. In a separate bowl whisk the egg whites until they form stiff peaks
  8. Carefully stir the egg whites into the chocolate mix
  9. Pour over the biscuit base and bake for 50 minutes
  10. Remove from the oven and allow to cool
  11. Chill in the fridge for a couple of hours or overnight, if possible
  12. Top with the halved strawberries, chocolate sauce and chocolate chips