Gluten free Marbled Peach Cheesecake
Gluten free marbled peach cheesecake is a delicious treat for all who are looking for an alternative to wheat.
Ingredients
- 9 oz ready-to-eat dried peaches
- Zest of 1 lemon and the juice of half the lemon
- 2 oz caster superfine sugar
- Juice of 2 oranges
- 4 tablespoons of Cointreau
for the the base
- 2 oz chopped toasted hazelnuts
- 3 1/2 oz ready-made Gluten free plain flavoured (ie. ginger) or chocolate cookies
- 2 oz caster superfine sugar
- 2 oz Dairy free margarine melted
for the the filling
- 24 oz sheep's Greek-style yogurt or goat's yogurt
- 7 oz caster superfine sugar
- 2 large free-range eggs plus 2 large free-range egg yolks
- 5 tablespoons of rice flour
- 5 floz coconut cream
- 2 fresh and ripe peaches peeled, stoned (pitted) and sliced or 15 oz canned peach halves in natural juice, drained and sliced
- 23 cm 9 inch fluted, ovenproof, china quiche dish or spring-form cake tin
Instructions
- Preheat the oven to 170°C (325°F) Gas mark 3
- Place the peaches, lemon zest, sugar and 300 ml (10 fl oz) 1 1/4 cups of water in a pan and bring slowly to the boil. simmer for about 20 minutes so that the liquid reduces.
- When the fruit is soft and mushy, allow it to cool, then liquidize with half the orange juice and half the Cointreau, so that it is very thick.
- Make the base by grinding the hazelnuts, cookies and sugar in a food processor until they resemble fine breadcrumbs.
- Add the melted margarine and process briefly. Press the mixture down into the base of the dish.
- Bake the base in the oven for 5 minutes.
- Beat the yogurt, sugar, eggs, flour and coconut cream together in a bowl and when it is smooth, stir in half of the peach puree to create a marbled effect throughout.
- Spoon the mixture over the cooked base and level it off.
- Arrange the fresh or canned peaches in slices over the top - fan shapes look great.
- Bake in the oven for around 50 minutes, or until the cheesecake is firm and dark golden brown.
- It is a good idea to turn the cheesecake around halfway through baking, so that it cooks evenly.
- Cool completely before refrigerating. Cover and chill until needed.
- Add the remaining orange juice and Cointreau to the peach puree.
- Stir in enough water to make the puree suitable for pouring from a serving jug.
- Chill the peach puree until needed.
- Serve the cheesecake from the dish with the accompanying peach puree.
Calories: 513 kcal
Carbohydrates: 70 g
Protein: 14 g
Fat: 20g
Saturated Fat: 8 g
Trans Fat: 1 g
Cholesterol: 48 mg
Sodium: 158 mg
Potassium: 453 mg
Fiber: 3 g
Sugar: 56 g
Vitamin A: 645 IU
Vitamin C: 23 mg
Calcium: 132 mg
Iron: 2 mg