146.Cheesecake : Glutenfree

The full text of the book published by Hodder and Stoughton, updated.


to make an 8" cheesecake

For the base:

2 pints / 1100 ml puff rice cereal

4 oz / 100g plain chocolate bar (not cooking chocolate)

For the topping:

0.4 oz / 11g gelatine

1 cup very hot water

1½ lbs / 700g cream cheese or fromage frais

3 fl oz / 75ml jam

or orange juice + grated orange rind


Melt the chocolate over a low heat in a large pan and stir in the puff rice until all the rice is well covered in chocolate.

Line the base of a loose bottom 8" cake tin with baking parchment. Cut another piece of parchment to line the sides. Place the chocolate and puff rice mixture in the base of the tin and firm it down gently with a spatula.

Place the base in the fridge until set.

Sprinkle the gelatine over a cup of very hot water, stir gently until dissolved.

Beat the sugar and jam or orange juice into the cream cheese and then beat in all the gelatine solution until smooth.

Pour the topping mixture onto the prepared base and chill in the fridge until cold before serving.

Remove from the tin and peel off the baking parchment at the sides before serving.


Use any jam and include fresh fruit pieces in the filling.

Beat in two egg yolks to the filling. ( note, these are not cooked)

Use the shortbread recipe to make a different cheesecake base.

Use white chocolate for the rice base.