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Easy Gluten Free Baked Cheesecake

Makes 1 cheesecake

Serve this baked cheesecake as an indulgent treat with a cup of coffee or with fresh berries of your choice or with fresh berries.

Free from Gluten, Soya, Wheat, Nuts
Vegetarian

Ingredients

Change Quantities:
  • 300g cream cheese
  • 150g crème fraîche
  • 2 lemons
  • 2 eggs
  • 350g FREEE Sponge Mix
  • 150g sour cream
  • 1 tbsp sugar
  1. Rub some oil around the inside of a 20cm/8” round cake tin or line it with parchment and pre-heat the oven.
  2. Put the cream cheese and crème fraîche into a mixing bowl.
  3. Finely grate the lemon and squeeze the juice into the bowl.
  4. Break the eggs into the bowl and beat everything together.
  5. Tip the sponge mix into the bowl and stir until well combined.
  6. Spoon the mixture into the prepared cake tin and smooth the top.
  7. Bake for 20-25 minutes until set at the edges but still wobbly in the middle.
  8. Turn off the oven and leave the cake to cool in the oven for 30 minutes.
  9. Remove the cake from the oven and turn it back to its original temperature.
  10. Put the sour cream and one tablespoon of sugar into a bowl and stir to combine.
  11. Gently spread the mixture over the top of the cake.
  12. Return the cake to the oven and cook for 5 minutes.
  13. Take the cake out of the oven and leave it to cool.
  14. When cold refrigerate until ready to serve.

Equipment

20cm/8” round deep cake tin with a spring-form or push up base, mixing bowl and parchment paper

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

20-25 minutes

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Ingredients

Change Quantities:
  • 300g cream cheese
  • 150g crème fraîche
  • 2 lemons
  • 2 eggs
  • 350g FREEE Sponge Mix
  • 150g sour cream
  • 1 tbsp sugar

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