Recipe: Gluten free cheesecake recipes for Eraine

No-bake cheesecake (Gluten free recipe)
This is best made the day before unless you like a really soft cheesecake!

1 pkt Gluten free Rice Cookies (Arnotts)
80g butter
1 tin sweetened condensed milk
300g creamed cottage cheese
juice and pulp of 2 lemons
4-5 drops of vanilla essence

Crush biscuits, using a food processor is the easiest way.

Mix together crushed biscuits and melted butter.

Press mixture into the base of a 20cm springform tin.

Place tin in the freezer until the biscuit mixture is hard.

Place remainder of ingredients into the bowl of an electric mixer and beat until mixture is fluffy and smooth.

Spoon on top of biscuit base and smooth over.

Refrigerate until firm.

Decorate with your favourite indulgence. (Robert's is sprinkled cinnamon, mine is strawberries. Goes well with fresh passionfruit pulp or, if you're not gluten free, grated Peppermint crisp chocolate!)

Note:This can be made with Philadelphia Cream Cheese. If you prefer a firmer filling, add a bit of gelatine to the mixture.
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Pineapple Cheesecake (Gluten-Free)
Many hard to find baking ingredients can be purchased at The Gluten-Free Mall, also see Gluten-Free Cookbooks.

Source: Linda Sowry.

Mazola no stick cooking spray
2 packages (8 oz each) reduced calorie cream cheese, softened
1 cup sugar
1/2 cup milk
3 eggs
1/4 cup Argo or Kingsford's corn starch
2 teaspoons vanilla extract
1 can (8 oz) crushed pineapple in juice, drained, juice reserved
Cinnamon

Spray 9-inch square baking dish with cooking spray. In blender combine cream cheese, sugar, milk, eggs, corn starch, vanilla and reserved pineapple juice.

Blend 1 minute or until smooth, scraping down sides once. Pour into prepared baking dish. Spoon pineapple evenly over top (pineapple sinks into batter). Sprinkle with cinnamon.

Bake in 300F oven 50-60 minutes or until set. Cool on wire rack 1 hour. Refrigerate.

Makes 12 servings.