This weekend past, we were treated to a BBQ by our good friends, Ben and Jules. Like us, Ben and Jules are dedicated food people so any event at theirs is a treat. They are also blogging and computer types in their spare time (Ben runs Mondomovie and Jules the Coaching Forums) so they were aware that I'd be arriving with camera and a notion to blog about any food that I enjoyed enough.
And so I present to you Jules' cheesecake. Jules claims that she's not much of a baker, but she produced two excellent cakes that night, both gluten free and no worse off for it. So either she's modest, they were fool proof recipes, or the girl's got un-tapped talents. I'm inclined to say it's the latter.
Jules got her recipe from Olive magazine, but added the twist of increasing the cookie crumb crust. I love cookie crumb crusts, so she was playing to the right audience with that decision.Gluten Free Ginger Cheesecake
- 30 Nairn's stem ginger oat biscuits (1 1/2 boxes)
- 75 g butter, melted
- 500g mascarpone cheese
- 100g cream cheese
- 1 Tbsp gluten free plain flour
- 2 eggs
- 1 tsp vanilla extract
- 100g golden caster sugar
- 284ml (1 carton) soured cream
- 100g crystallised ginger, chopped
- Heat oven to 180C/ gas mark 4 (or 160C for fan ovens
- Crush the biscuits well, either with a food processor or well applied rolling pin
- Add the melted butter and mix well
- Press the crumbs into the base of a butters 20cm springform pan. Bake for 5 minutes, then cool
- Combine the mascarpone and cream cheese, then beat in the flour, eggs, vanilla, sugar and half the soured cream until smooth
- Stir in the chopped ginger
- Pour everything into the tin, and bake for 40 minutes. The cake should be set but slightly wobbly in the middle
- Spoon over the remaining soured cream and bake for another 5 minutes.
- Cool in the tin.