recipes
Gluten-free baked cheesecake Easter nests
Serves: 12
2017-03-30
Ingredients
- 100g cream cheese, at room temperature
- 200g caster sugar
- 1 tsp vanilla extract
- 1 tbsp fresh lemon juice
- 2 eggs
- 2 heaped tbsp gluten-free cocoa powder (Icam Ciocco Pasticeria)
- Finely grated zest of 1 large lemon
- 12 gluten-free Orangina biscuits (Dr Schar)
- You will also need chocolate eggs and chocolate butter cream
Method
Beat together the cream cheese, sugar, vanilla and lemon juice together for 1 minute till soft. Beat in the eggs, one at a time followed by the lemon zest and cocoa powder. Line a 12 hole muffin tin with double paper cups. Place a gluten-free biscuit in the base of each paper cup and fill with the cheesecake filling. Bake in the oven at 180`c for 20 minutes, or until the cheesecakes have risen and just beginning to crack. Allow to cool before decorating with piped chocolate butter cream nests and chocolate coloured eggs.
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