3 Reviews
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Isie on 11.24.2010
Me this for my mum’s Birthday today and it was really nice. I used 300ml of cream and a whole 500g of cream cheese cause I couldn’t be bothered with having tiny amounts left over and it was perfect. Used vanilla tea biscuits as they were really all they had at Thomas Dux when I dashed in and it worked perfectly. Very nice recipe.
Chelsea on 8.16.2010
I made this for my best friend for her baby shower since she is Celiac, and it turned out fantastic! As stated by another member, the conversion measurements were a bit confusing, but since this isn’t a recipe that needs to be baked, I was able to guess-timate most of it!
Also, in my boondock side of the world, gluten-free anything is hard to come by, and we could not find any graham crackers. Therefore, I substituted gluten-free chocolate chip cookies for the crust which worked very nicely because it added a sweetness and richness to the dessert. Other than that, I stuck to the recipe as well as I could, and it turned out pretty amazing! Very light and refreshing, and it’s a million times easier to make than a baked cheesecake! : ) Very lemony!!! I think that I will definitely be making this again for my husband and I, and I might have to play around with some different flavorings as suggested – like adding some vanilla!
The only thing to beware is that it is a soft cheesecake, so it may not hold up to much jostling! It made it safely to the shower, but once you cut it, it loses its shape a little if it gets even a little warm.
Thank you!
jnanevans on 6.12.2010
I made this cheesecake with my four-year-old son; he had a great time grinding the crumbs for the crust. It was super easy to make and turned out well. I used a combination of Mi-Del GF gingersnap cookies and Rice Chex as the base. The ginger in the crust gave the cheesecake a bit of a nice zing.
The conversion from metric to US measurements on the site wasn’t super clear, so I ended up going to another site to convert the amounts. This is what I used:
8.8 oz GF crackers
5.5 TBSP butter
16 oz cream cheese
3.5 oz sugar
8.5 oz whipping cream
juice of two lemons
rind of one lemon
Baked it in an 8-inch springform pan. We actually forgot to put down the baking paper, and it turned out fine.
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yardsailor on 3.30.2010
Sounds good and it does not have a million GF ingredients, Yea!!