No Bake Maple Sunrise Cheesecake
This gluten free cheesecake has a lovely. crunchy base with a smooth, rich topping. This recipe is also egg free and vegetarian. Images and Recipe by The Gluten Free Blogger.
Credited to: Nature's Path
Kcal:
Difficulty: Pretty easy
Serves 8
Ingredients
For the base
- 150 g Nature's Path Maple Sunrise
- 75 g unsalted butter
For the topping:
- 600 g full fat soft cheese
- 300 ml double cream
- 100 g icing sugar
- 1 tsp vanilla extract
- 13 g vegan gelatine
- 8 tbsp cold water
- Edible glitter (optional, for dusting before serving)
Method
- Line a 20cm springform round baking tin with baking paper and set aside.
- To make the base, put the Maple Sunrise into a food processor and blitz - you want it to still be a bit chunky for the best texture.
- Melt the butter in a large pan, and once melted add the blitzed Maple Sunrise. Stir until fully coated and then press firmly into the bottom of the lined pan until even. Chill in the fridge for 1 hour.
- To make the topping, add the cream cheese and icing sugar to a large mixing bowl and beat using an electric mixer for 1-2 minutes until smooth.
- Add the double cream and vanilla extract and beat for another 2-3 minutes until the mix starts to thicken.
- Add the cold water to a pan and sprinkle in the vegan gelatine powder. Heat gently, stirring until dissolved. Once it has dissolved, add the mix to the cheesecake topping mixture and beat for another minute.
- Remove the tin from the fridge. Pour the mixture onto the base and spread evenly. Smooth the top with a spatula and chill overnight.
