Super Yummy Gluten Free Vegan Baked Fruit Cheesecake
After embarking on my quest for healthy goodness I have been determined to find yummy desserts. This. Is, SO. GOOOOOOD! My lovely friend Jake introduced me to this when he made it for me last week and I’ve been raving about it since – I even baked it for my housemates a couple of days ago 🙂
Although the original recipe is not vegan, after a few tweaks to replace the dairy and eggs (see the version below) it was super simple to make and came out pretty darn well if I say so myself! If you’re unsure of where to buy the gluten free / vegan ingredients you can click on them to be taken to where I sourced them from.
For the biscuit base
For the cheesecake filling
- 220g cream cheese (substitute for 220g dairy free cream cheese)
- 112g caster sugar
- 2 medium eggs (substitute for 2 tsp gluten free natural egg replacer mix and 4 tbs water)
- 15g cornflour
- a few drops vanilla extract
- 50g fruit of choice (raspberries all the way for me although this recipe is definitely getting tested with lemon zest next time I bake it)
- Preheat the oven to 180°c / 350°f / gas mark 4.
- Grease an 8in / 20cm round spring form cake tin (you only need a shallow one) or flan ring
- Stir together the gluten free flour, desiccated coconut, ground almonds, caster sugar and gluten free baking powder.
- Rub the butter into the flour mixture until it resembles breadcrumbs, then mix to a dough.
- Press into the greased tin then place on a flat baking tray and bake for 15 – 20 minutes until golden brown.
- (You can use this for the base or for a richer base – melt 50g unsalted butter (or soya spread), stir in the cooked biscuit and press back into the cake tin and place into the fridge to set.)
- Prepare your fruit and place on the bottom of the cooked tart base.
- To prepare the cheesecake filling beat the cream cheese to soften.
- Add the rest of the ingredients and beat until smooth.
- Pour over the fruit and bake in the oven for 25 minutes until firm.
- Leave to cool then store in the fridge until required. This will also freeze very well.
- To serve, run a sharp knife around the edge to loosen the ring and take off
Strawberries And Cream White Chocolate Sponge Cake With Fresh Fruit
Summer has finally arrived in the UK (THANK YOU LORD!) and the Wimbledon tennis final this weekend coupled with glorious sunshine inspired me to bake this little edible ode to British summertime 🙂 The cake is for a very good friend’s birthday and she requested strawberry jam and white chocolate so I adapted my classic Victoria sponge recipe and added a few extras to enhance those flavours. Below is the finished product and recipe – and here’s to a long hot summer (pretty please)!!
- 340g Unsalted butter (plus a little bit extra for greasing)
- 340g Self-raising flour (plus extra for dusting)
- 340g Caster sugar (plus 2 tbs for the filling)
- 6 Large eggs
- 2 Lemons
- 400g Fresh strawberries
- 80g Fresh blueberries
- 80g Fresh raspberries
- 2 tsp vanilla extract
- 150g Good quality strawberry jam (plus 1 heaped tbs to attach the fruit when decorating)
- 70g White chocolate chips
- 60g white chocolate (to be grated)
- 220ml Double cream
- Icing sugar, for dusting
- Mint leaves, to garnish
- Preheat the oven to 180ºC/350ºF/gas 4
- Grease the bottom and sides of two 20cm and two 13cm sandwich cake tins with butter. Line the base of each tin with greaseproof paper then dust the sides lightly with flour
- Beat 225g butter and 225g sugar together until very light and fluffy
- Add four eggs one at a time, beating each one in well before you add the next
- Sift in 225g flour
- Finely grate over the zest of 1 lemon then fold it into the mixture (halve the lemon and save it for later)
- Divide the cake mix into the prepared 20cm cake tins and put to one side
- In a separate bowl beat 115g butter and 115g sugar until very light and fluffy
- Add two eggs one and a time, beating the first one in well before you add the second
- Sift in 115g flour
- Finely grate over the zest of half a lemon then fold it into the mixture (halve the lemon and save it for later)
- Divide the mixture into the prepared 13cm cake tins
- Bake all four cakes in the hot oven for around 20 minutes, or until lightly golden brown and risen. The smaller cakes may be ready after 15-18 minutes. (You can check to see if the cake is cooked by sticking a cocktail stick or skewer right into the middle of the sponge; remove it after 5 seconds and if it comes out clean the cake’s cooked; if slightly sticky it needs a bit longer, so put it back into the oven)
- Allow the cakes to cool slightly in the tins, then carefully turn them out on to a rack to cool completely
- Hull and slice 300g of your strawberries
- Gently warm the jam in a pan over a low heat then remove from the heat and stir in your sliced strawberries and add in the white chocolate chips
- Add the cream to a bowl with 2 tbs caster sugar and 2 tsp vanilla extract, then squeeze in the juice from your zested lemons
- Finely grate in the white chocolate
- Whip the mixture until you have nice soft peaks
- Place the least attractive 20cm sponge cake on a plate or cakeboard, smear over 2/3 of the jam and strawberry mixture, then spread 2/3 of the sweetened cream over the top
- Place the second 20cm cake (with the best side facing up) on top and dust it with icing sugar
- Spread a little of the tbs strawberry jam reserved for decorating onto the middle of top of the cake
- Place the least attractive 13cm sponge on top, smear over the remaining jam mixture and sweetened cream then finish by placing the second 13cm cake (best side facing up) on top and dusting it with icing sugar
- Decorate the cake with the remaining fruit, using the reserved strawberry jam to attach it
- Garnish with mint leaves
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