Gluten free Marbled Peach Cheesecake

Gluten free Marbled Peach Cheesecake

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Gluten free marbled peach cheesecake is a delicious treat for all who are looking for an alternative to wheat.
Servings: 8
Calories: 513

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
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