(Golden Oats Cookie Mix Alternative)
This Classic Baked Cheesecake Recipe is perfect for anyone like me, who has been diagnosed gluten intolerant, I missed the old-fashioned biscuit base, the alternative bases made with coconut and egg white or nuts just did not satisfy me. So, having already created the gluten free, 97% sugar free Vanilla Cookie Mix, I used it to make the most delicious cheesecake base and I am so happy with the result. Now my sugar free Cheesecake Recipe is also a gluten free recipe. The base is also great for any slice recipe.
Makes 8 servings
Classic Baked Cheesecake recipe
Ingredients
- 1 x 97% Sugar Free Kitchen™ Vanilla Cookie Mix
- 1 X- large egg (60g)
- 100g butter , melted (50g for cookies, 50g for cake base)
- ¼ cup water (60ml)
- Note: you only need half of the cookies for the cheesecake base.
Filling
- 500g cream cheese
- 90g Perfect Sweet™ xylitol
- ½ tsp mixed spice, optional
- 1 tsp vanilla extract or
- 1 tbsp lemon juice
- 4 X- large egg (60g)
- Sliced strawberries and Perfect Sweet™ xylitol, to decorate
Method
To Make the Crust
- Preheat oven to 140°C. Grease a baking tray.
- Beat egg and add the water. Melt the butter. Place cookie mix in a bowl and stir in
the wet ingredients. Mixture will be crumbly but holds together when rolled into
balls. Take a tablespoon of the mixture and roll into a ball. Place on the baking tray
and gently f latten. Repeat the process. Bake for 25 minutes or until cookies are
extra golden. The longer cooking time will make a richer colour and a more crunchy
base. Cool completely on the tray. - Grease and line the base of a 20cm spring form tin with baking paper. Process half
the cookies (approx. 150g) in a food processor until finely crushed, add the melted
butter and process to combine. Spoon the mixture into the prepared pan and use a
straight sided glass to press and spread evenly over the base. Put in the fridge for
approx. 30 mins or until firm.
To Make Baked Cheesecake
- Preheat oven to 180°C.
- Beat cream cheese until smooth and add the Perfect Sweet™ xylitol, mixed spice
(optional) , vanilla extract or lemon juice. Continue to beat until smooth. Add the
eggs, one at a time, processing until smooth and combined. Pour cheesecake
mixture into the pan over the chi l led cookie base and bake for 45 minutes or until
just set (mixture should wobble slightly in the centre) . - Turn oven of f and leave cheesecake in the oven, with the door slightly ajar, for an
hour. Stand at room temperature for 30 minutes or until cool. Place in the fridge for
3 hours to chill. Decorate as desi red or serve with whipped cream.
Tip
I use half the baked cookies for my biscuit base and either freeze the rest for another cheesecake day or gift wrap the remaining cookies in cellophane tied with a ribbon as a “keto” gift for a friend.