Gluten Free Baked Lemon Cheesecake with Berry Compote
This delicious creamy cheesecake uses silken tofu as the filling which provides protein plus isoflavones – a type of phytoestrogen with mild oestrogen like properties. Super easy to make and...
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at christinebailey.co.uk.
Cooking tools:
- Kitchen scale
- Blender
- Springform pan
- Microplane
- Colander
- Saucepan
- Mixing bowl
- Whisk
- Spoon
- Measuring spoon
- Measuring cup
- Oven
Ingredients
- 200g gluten free flour
- 1/4 tsp xanthum gum
- ½ tsp salt
- ½ tsp baking powder
- 30g caster sugar or xylitol
- 140g butter or vegan butter
- 1-2tbsp water to bind
- 700g silken tofu drained
- 125ml soy yogurt or Greek yogurt
- 50g butter or vegan butter melted
- Juice and zest of 1 lemon
- 50g cornflour
- 100g caster sugar or xylitol
- 300g frozen berries
- 1tbsp cornflour dissolve in 2 tbsp water
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Dairy Free Berry Cheesecake
christinebailey.co.uk
Vegan berry and lemon cheesecake
nzwomansweeklyfood.co.nz
Ultimate baked lemon cheesecake recipe - Gluten-Free Heaven
freefromheaven.com
Gluten Free Lemon Zest Cheesecake Recipe
freee-foods.co.uk
No Bake Lemon Cheesecake (gluten-free/dairy-free) by Kat Condon
foodsocial.io
Gluten-Free Lemon Cheesecake (Vegan) by Caked By Katie
foodsocial.io
Lemon cheesecake | Nourish plant-based living
nourishmagazine.com.au
Treats Without Wheat | Baked Lemon Cheesecake
treatswithoutwheat.com