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Cinnamon Swirl Cheesecake (Gluten Free, Dairy Free)
Cooking Method
Baking
Cuisine
American
Courses
Dessert
Difficulty
Beginner
Servings
8
Best Season
Fall
Ingredients
For the base:
100
grams
dairy fee spread
(melted)
200
grams
gluten free digestive biscuits
(crushed)
For the cheesecake:
450
grams
dairy free cream cheese
1
egg
50
grams
caster sugar
1
teaspoon
vanilla extract
(optional)
For the cinnamon swirl:
100
grams
brown sugar
30
grams
gluten free plain flour
1
teaspoon
ground cinnamon
45
grams
dairy free spread
Instructions
Preheat the oven to 150 oC
Grease a 6" round cake tin
Start by making the cinnamon swirl
Place the brown sugar, flour, cinnamon and dairy free spread
Cook for a medium heat until melted and well combined
Set aside to cool
Mix together the crushed digestive biscuits and melted dairy free spread
Press into the base of the cake tin
Bake in the oven for 10 minutes
Stir together the cream cheese, egg, caster sugar and vanilla until smooth
Pour over the biscuit mix and drop spoonfuls of the cinnamon mix on top
Swirl with a knife to create a marbled effect
Bake in the oven for 35 minutes
Allow to cool to room temperature
Chill in the fridge for 4 hours before serving
Keywords:
gluten free cheesecake, dairy free cheesecake