Gluten free Strawberry Cheesecake
Total time
- 200g Cream cheese
- 250g Strawberry yogurt
- 1 pack of strawberry jelly
- 2tbsp caster sugar
- 200g Gluten free Digestive Biscuits
- 4 to 5oz off butter
- Firstly brake up all the biscuits.
- Melt the butter and add to broken biscuits.
- Push the biscuit mixture into a cake tin and cool in a fridge while you make your cream cheese mixture.
- Empty out the cream cheese into a mixing bowl. Stir until soft.
- Add the caster sugar, mix well.
- Put all the jelly into a jug and melt it in a microwave until melted with no lumps. DO NOT ADD WATER.
- Next add the melted jelly to the cream cheese mixture and stir well.
- Then stir in the yogurt.
- Pour the mixture on top of the broken biscuit base.
- Cool in the fridge for about 2 hours until set.
- Top with whipped cream and strawberries if you wish.
Recipe by at https://laurasglutenfreekitchen.com/2013/09/gluten-free-strawberry-cheesecake/
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