You really can't beat a good cheesecake and they really aren't that hard to make gluten free, the key is just getting a decent gluten free biscuit to make a good solid base. Full of chocolate and peanut butter this cheesecake is highly indulgent, very calorific but also packed with protein, great for a special occasion.
This recipe is...
175g gluten free digestive biscuitsFilling
500g cream cheese
200g smooth peanut butter
180g golden syrup
20g powdered gelatineTopping
300ml double cream
90g chocolatePreparation Time:
25 MinsCooking Time:
2 HoursThis recipe makes 10 slices
This recipe is free from...
1. Crush the digestives, melt the butter in a saucepan and then add the crushed digestives. Mix well.
2. Grease an 8 inch round baking tin and push the biscuit mix down into the bottom of the pan. Place in the fridge for 10-15 minutes to harden.
3. Beat together the cream cheese, peanut butter and golden syrup in a bowl and set aside.
4. Pour the milk into a pan and gently heat, sprinkle over the gelatine and stir until dissolved, once dissolved remove the pan from the heat and let the gelatine cool down a little.
5. Slowly mix the milk mixture into the peanut butter mix, beating well.
6. Once all the gelatine is mixed in pour on top of the biscuit base and put back in the fridge for at least an hour, ideally 2-3 hours, so the cheesecake is well set.
7. After a few hours you can prepare your topping. Melt the chocolate either in the microwave or over a pan of boiling water. Once melted add the chocolate to around 150ml of your cream place in the fridge for the cream to thicken slightly, after 10-15 mins the cream should be runny but slightly thickened.
8. Whip the rest of the cream, once whipped slowly add in the runny chocolate cream mix, until around 3/4 is added, the whipped cream should hold its thick form and not go runny, place the cream on top of the cheesecake, and drizzle over the last of the runny cream. Remove from the tin and cut into slices.
Nutritional info per slice