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Raspberry and Lime Cheesecake (Gluten Free, Dairy Free)

raspberry lime cheesecake
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Servings: 8
Best Season: Summer
Ingredients
    For the base:
  • 200 g gluten free digestive biscuits (crushed)
  • 100 g dairy free spread (melted)
    • For the filling:
  • 340 g dairy free cream cheese
  • 120 g caster sugar
  • 120 g dairy free yoghurt
  • 30 g gluten free plain flour
  • 1 tsp vanilla extract
  • 2 eggs
  • 90 ml lime juice
    • For the topping:
  • 200 g raspberries
  • zest of one lime
Instructions
  1. 1
    Preheat the oven to 180 oC
  2. 2
    Grease a 9" springform tin
  3. 3
    Mix together the crushed digestive biscuits and melted dairy free spread
  4. 4
    Press into the bottom of the tin and bake for 10 minutes
  5. 5
    Beat together the cream cheese, sugar, yoghurt, flour, vanilla, eggs and lime juice
  6. 6
    Pour over the crumb base
  7. 7
    Bake for 15 minutes
  8. 8
    Turn the oven temperature down to 120 oC and bake for another 45 minutes
  9. 9
    Allow to cool to room temperature
  10. 10
    Chill in the fridge for at least 4 hours
  11. 11
    Remove from the cake tin
  12. 12
    Top with the raspberries and lime zest
Keywords: gluten free cheesecake, dairy free cheesecake
Read it online: https://freefromfavourites.com/recipe/raspberry-and-lime-cheesecake-gluten-free-dairy-free/