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Rub some butter around the inside of a 7”/18cm round dish or loose bottom tin.
Put the cookies into a bag, crush them into fine crumbs and tip them into a mixing bowl.
Melt the butter and stir it into the crushed biscuit crumb.
Press the mixture into the prepared dish and leave to chill for an hour.
Tip the cream cheese into a mixing bowl, sieve in the sugar and mix them together
Finely grate the lemon rind into the bowl.
Squeeze the lemon juice, add this to the bowl and stir to incorporate.
Scoop the mixture onto the crumb base and smooth the top.
Chill the cheesecake until the top is set.
Decorate with very small pieces of sliced lemon.
7”/18cm round dish or loose-bottomed tin and mixing bowl
its so easy to make and everyone enjoys it. If I take a pudding anywhere now its always this cheesecake.
By Miss sharon gray
19 Jun 2016
I have made this 3 times now and every one who has had it loves it I use this receipt but with ginger biscuits in staed â¤ï¸â¤ï¸â¤ï¸â¤ï¸â¤ï¸
By Miss Amber Pearse
15 Nov 2014
Made this for relative whose on gluten free diet but it's so delicious now make it regularly for us all. The biscuits are yummy!
By Mrs Barbara Osborne
06 Sep 2013
Just lovely, easy to make and absolutely delicious.
By Mrs Mandy Purchase
09 Feb 2013
To Helen McGuiness - grams and millilitres are the same. You can weigh the cream cheese out in grams without affecting the recipe.
By Mrs Marcia Bowie
02 Aug 2012
I really want to make this cheesecake, but the cream cheese measurement is in mls... My cream cheese is in grams...
By Ms Helen McGuinness
01 May 2012
Really really yummy cheesecake, although next time I'd squeeze less lemon in next time as it is so rich. This is the first time I've made a cheesecake but I've tasted a great deal and I'd say that this is a winning gluten-free recipe.