Gluten Free No Bake Cheesecake With Jam Topping

Ingredients

FOR THE CRUST

GLUTEN-FREE COOKIES

260 grams

MELTED BUTTER

140 grams

FOR THE FILLING

ROBIOLA CHEESE

400 grams

GLUTEN FREE CREAM CHEESE

250 grams

POWDERED SUGAR

100 grams

FRESH CREAM

100 grams

GLUTEN-FREE GELATIN SHEETS

9 grams

FOR THE TOPPING

FRUIT JAM OF YOUR CHOICE

200 grams

How to Make Gluten Free No Bake Cheesecake

Step 1

To make gluten-free cheesecake at home, first prepare the crust: collect the dry gluten-free biscuits in the bowl of a mixer and blend them until they become a powder.

Step 2

Transfer the crushed biscuits into a bowl, add the warm melted butter and mix carefully.

Step 3

Spread the biscuit mixture into a 24 cm diameter springform pan, already lined with baking paper.

Step 4

Compact the base well with the bottom of a glass, then put it in the fridge and let it firm up for half an hour.

Step 5

Meanwhile, soak the gelatin in cold water for about 10 minutes, then squeeze it carefully and dissolve it in the hot cream. Now prepare the cream: combine the robiola and cream cheese in a large bowl, add the cream and gelatin mixture, mix carefully and let it cool.

Step 6

Then sweeten with icing sugar.

Step 7

Whip the ingredients with a pair of electric whisks.

Step 8

At the end you should obtain a fluffy and foamy cream.

Step 9

Pour the prepared cream cheese onto the now cold biscuit base and level it well with a spatula.

Step 10

Place the cake in the fridge and let it set for at least 3-4 hours.

Step 11

Once the resting time has elapsed, turn the cheesecake out onto a serving plate and spread a fruit jam of your choice evenly over the surface.

Step 12

Enjoy!