This refreshing combination of citrus and mint is heavenly on a warm spring day. Play with the flavours: use lemons, limes, oranges or combine all three! For an extra special treat, “ice” your cake with a thin layer of your favorite marmalade. The recipe below is for a crustless cheesecake, but you can also use a pre-made gf crust (like Patsy Pie’s graham crust) or make your own.
What you’ll need:
32 ounces of cream cheese, softened
1 cup sugar (add another ¼ cup if you are using particularly sour fruit)
2 tablespoons gluten free brown rice flour
1/8 teaspoon xanthan gum
1 teaspoon vanilla
3 teaspoons juice from a lemon, lime and/or orange
3 teaspoons zest from a lemon, lime and/or orange
1 teaspoon chopped fresh mint
Garnish with raspberries, slices of citrus, marmalade, or fresh mint
What you’ll do:
Preheat oven to 325 degrees.
For crustless cheesecake, line the bottom of a spring form pan with parchment paper.
Cut cream cheese blocks into 8 squares each and put in mixer. Mix together with sugar, flour, xantham gum, and vanilla on medium speed until well blended.
TIP: To avoid lumps, make sure the cream cheese is softened.
Add eggs, 1 at a time and mix on low to blend after each addition.
Add citrus juice, zest, and mint and mix until blended.
Pour mix into your parchment lined spring form pan and bake for 1 hour, until center is almost set. Remove from oven and let cool on counter for one hour. Place in fridge to cool for at least four hours.
TIP: Don’t be tempted to cut into your cake before it is completely cooled. It needs the time to form the proper texture and to meld the flavors together.
Remove from pan by cutting around the inside edge with a knife and sliding the cake onto a serving plate. Garnish with slices of citrus, marmalade, and/or fresh mint.
Not in the mood for citrus? Try gf and me’s gluten free cappuccino cheesecake.
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I’m not a fan of cheese cake but I must say this is yummy.
We really enjoyed it.
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