Go Back
Print

My Gluten Free Passion fruit Baked Cheesecake Recipe

If you love cheesecake, you'll love my gluten free passion fruit baked cheesecake recipe! A perfectly balanced flavour and a fab creamy texture too.
Course Dessert

Ingredients

For the biscuit base

  • 320 g gluten free digestive biscuits
  • 150 g hard margarine / butter

For the cheesecake

  • 600 g cream cheese (For this I used full fat Philadelphia for this one)
  • 30 g gluten free plain flour
  • 200 g caster sugar
  • 2 lemons, juiced
  • 3 lemons, zested
  • 3 eggs
  • 175 g creme fraiche (never a light version, I have used sour cream too for this but prefer the thickness of creme fraiche)

For the passionfruit coulis

  • 6 fresh passion fruit
  • 1.5 tbsp icing sugar

Instructions

  • Crush your gluten free digestives. This time I placed mine in a mixing bowl and then crushed them with the top of my rolling pin. You can make them quite small or have some chunkier bits.
  • Melt your margarine or butter - I do this in the microwave.
  • Pour your melted margarine/butter into your crushed biscuits and mix together.
  • Press your biscuit mixture into the tin you are going to be making your cheesecake in. Press it down nice and firmly and pop in the fridge to chill.
  • Preheat your oven to 200C Fan.
  • For your cheesecake top place your cream cheese into your mixer (I use my Kitchen Aid stand mixer for this), mix for about a minute.
  • Mix your gluten free plain flour and caster sugar together and then gradually add it to your mixer whilst mixing it very slowly.
  • Beat your 3 eggs together so that you can very gradually add them to the mixer too alongside your lemon juice and zest.
  • Finally fold in your creme fraiche by hand.
  • Spoon your cheesecake mixture on top of your cheesecake base.
  • Place it in the oven for 10 minutes at 200C and then drop the temperature to 90C for a further 30 minutes. Once finished the cheesecake will be incredibly wobbly but might be browned a little round the edges. Don't remove it from the oven.
  • Instead of removing it - turn the oven off, leave the cheesecake in there and leave the door ajar to allow the cheesecake to cool slowly which will prevent cracking. I usually leave mine for about 2.5 - 3 hours.
  • I then cover the cheesecake in foil and leave in the fridge to set overnight.
  • Make your passionfruit coulis by cutting your passion fruits in half and scooping out the pulp and seeds into a saucepan alongside your icing sugar. Bring to the boil.
  • Reduce the heat and allow to simmer until it thickens a little. Once thickened turn off the heat and leave to cool. (You can add more icing sugar to taste, but I like it quite zingy. You can also sieve out the seeds if you don't like them, but I love how they look!)
  • When you are ready to serve very carefully remove the cheesecake from it's tin and pour over your passion fruit coulis.
  • Keep refrigerated any leftovers. Enjoy!

Notes

I use a 20cm loose bottom deep tin, but you could also use a springform tin.
You could buy your passionfruit coulis from the supermarket too if you wanted!