Gluten-free Raspberry Cheesecake | Good Food
A fresh and wonderful cheesecake that is suitable for coeliacs and gluten intolerant. This recipe does not need gelatine so has a wonderful creamy texture and needs to be done the day before.
Ingredients
- 250g Gluten Free Digestive Biscuits (I used Asda's own brand)
- 100g Salted Butter
- 1 Vanilla Pod
- 600g Full Fat Soft Cream Cheese (preferably Philadelphia)
- 150g Icing Sugar
- 284ml Fresh Double Cream
- Half a Lemon
- 100g Fresh Raspberries (decent quality)
- 70% Dark Chocolate
- Handful Fresh Raspberries
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