Gluten Free Blackcurrant Mascarpone Cheesecake

Recipes

Blackcurrant Mascarpone Cheesecake

Home / Cakes & Puddings / Gluten Free Blackcurrant Mascarpone Cheesecake

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Prep Time
Preparation Time
30m
Cook Time
Cooking Time
2hr
Serves
Serves
6-8

A delicious no bake, lighter cheesecake made with mascarpone Italian cream cheese and half fat/ reduced fat fromage frais.

  • Ingredients

  • 150g Glutafin Gluten Free Digestive Biscuits 
    Glutafin Gluten Free Select Fresh White Loaf
    50g melted butter
    8g leaf gelatine (4 sheets)
    2 tbsp water (room temperature)
    75g caster sugar
    250g mascarpone cream cheese
    300ml half fat/reduced fat fromage frais
    2 lemons (grated zest of)

    Finishing

    350g frozen summer berries or defrosted fruits
    25g caster sugar
    1 tsp arrowroot
    2 cold water

    Additional Equipment

    Food processor
    Freezer bag

  • Method

  • 1. Prepare the biscuit flan by placing the biscuits into a strong freezer bag, and crushing them using a rolling pin until fine crumbs are left. Pour in the melted butter and squeeze bag until butter and crumbs are all combined.

    2. Tip crumbs into a loose base 20cm/8″ deep flan ring or cake tin and push crumbs flat using the back of a metal spoon. Place into the fridge to chill.

    3. Add gelatine into a bowl of cold water for 5 minutes to soak.

    4. Place the bowl of soaked gelatine over simmering water, stirring until the gelatine runs clear and is completely dissolved.

    5. Place all the filling ingredients into a processor with the soaked gelatine and whiz to combine until smooth. Alternatively beat together with an electric whisk. Pour onto biscuit base. Chill until set for up to 2 hours.

    6. Prepare fruit topping. Mash half of the defrosted fruits and combine with the sugar in a jug. Combine water with the arrowroot in a small cup to make a smooth runny paste. Stir into the mashed fruit. Heat gently in the microwave for 1 1/2 – 2 minutes until the sauce thickens. Stir in the remaining whole drained fruit and chill until required.

    7. Remove flan ring and base, top cheesecake with the fruit, and serve

Preparation Time - 30m | Cooking Time - 2hr | Serves - 6-8

Ingredients

150g Glutafin Gluten Free Digestive Biscuits 
Glutafin Gluten Free Select Fresh White Loaf
50g melted butter
8g leaf gelatine (4 sheets)
2 tbsp water (room temperature)
75g caster sugar
250g mascarpone cream cheese
300ml half fat/reduced fat fromage frais
2 lemons (grated zest of)

Finishing

350g frozen summer berries or defrosted fruits
25g caster sugar
1 tsp arrowroot
2 cold water

Additional Equipment

Food processor
Freezer bag

Method

1. Prepare the biscuit flan by placing the biscuits into a strong freezer bag, and crushing them using a rolling pin until fine crumbs are left. Pour in the melted butter and squeeze bag until butter and crumbs are all combined.

2. Tip crumbs into a loose base 20cm/8″ deep flan ring or cake tin and push crumbs flat using the back of a metal spoon. Place into the fridge to chill.

3. Add gelatine into a bowl of cold water for 5 minutes to soak.

4. Place the bowl of soaked gelatine over simmering water, stirring until the gelatine runs clear and is completely dissolved.

5. Place all the filling ingredients into a processor with the soaked gelatine and whiz to combine until smooth. Alternatively beat together with an electric whisk. Pour onto biscuit base. Chill until set for up to 2 hours.

6. Prepare fruit topping. Mash half of the defrosted fruits and combine with the sugar in a jug. Combine water with the arrowroot in a small cup to make a smooth runny paste. Stir into the mashed fruit. Heat gently in the microwave for 1 1/2 – 2 minutes until the sauce thickens. Stir in the remaining whole drained fruit and chill until required.

7. Remove flan ring and base, top cheesecake with the fruit, and serve

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© 2021. Glutafin. Dr. Schär UK Ltd. 401 Faraday Street, Birchwood Park, Warrington, WA3 6GA
© 2021. Glutafin. Dr. Schär UK Ltd. 401 Faraday Street, Birchwood Park, Warrington, WA3 6GA