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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
g
dairy fee spread
(melted)
200
g
gluten free digestive biscuits
(crushed)
For the cheesecake:
450
g
dairy free cream cheese
1
egg
50
g
caster sugar
1
tsp
vanilla extract
(optional)
For the cinnamon swirl:
100
g
brown sugar
30
g
gluten free plain flour
1
tsp
ground cinnamon
45
g
dairy free spread
Instructions
1
Preheat the oven to 150 oC
2
Grease a 6" round cake tin
3
Start by making the cinnamon swirl
4
Place the brown sugar, flour, cinnamon and dairy free spread
5
Cook for a medium heat until melted and well combined
6
Set aside to cool
7
Mix together the crushed digestive biscuits and melted dairy free spread
8
Press into the base of the cake tin
9
Bake in the oven for 10 minutes
10
Stir together the cream cheese, egg, caster sugar and vanilla until smooth
11
Pour over the biscuit mix and drop spoonfuls of the cinnamon mix on top
12
Swirl with a knife to create a marbled effect
13
Bake in the oven for 35 minutes
14
Allow to cool to room temperature
15
Chill in the fridge for 4 hours before serving
Keywords:
gluten free cheesecake, dairy free cheesecake