We're sure that you know what a Cheesecake is. This an improved and gluten free version inspired by Jamie Olivers recipe. The creamy texture together with a perfect almond aroma makes this cheesecake an unforgettable gourmet experience.
Ingredients:
Cake layer:
2 packages of gluten free biscuits (2x120g)
70 g of unsalted butter (melted)
Filling:
2 packages of cream cheese (2x 250g)
2 packages of mascarpone (2x 200g)
240 g granulated sugar
Seeds from one vanilla pod (or 1 teaspoon of vanilla extract)
75 ml of Amaretto liqueur
4 eggs
3 tablespoons of plain gluten free flour
1/2 teaspoon salt
Decoration:
250 ml of heavy cream
50 g of almond slices
Step by step Instructions:
1) Pre-heat your owen to 160 °C (320 °F). Grease a springform cake pan sides and cover the bottom part with a backing sheet. Set aside
(we used a 24 cm wide form – 10 inches)
2) Finely ground 240 g of gluten free biscuits. Add 70 g of melted unsalted butter and mix until you have a texture of wet sand.
3) Pour the mixture into the cake form and using a round object (glass is best) to press the biscuit mixture into the bottom and side of the cake form. The sides should be about 2 – 3 cm high (1-2 inches) and set aside.
4) In a bigger bowl using a hand mixer mix together 2 packages of whole cream cheese and 2 packages of mascarpone. Mix for about a minute until the ingredience are combined. Drop the form from a small height on the counter for a couple of times to get rid of extra bubbles in the dough.
5) Add 240 g of granulated sugar and continue mixing for about another minute. After you’re done, drop the form from a small height on the counter for a couple of times to get rid of extra bubbles in the mixture.
6) Add 4 eggs and the seed of a vanilla bean. Mix again for about a minute. Again drop the form from a small height on the counter for a couple of times to get rid of extra bubbles in the mixture
7) Add 3 tablespoons of gluten free flour, a pinch of salt and 75 ml of Amaretto liqueur and mix for the last minute. Once again drop the form from a small height on the counter for a couple of times to get rid of extra bubbles in the mixture.
8) The finished mixture will look relatively liquid but that is OK. Pour the mixture into the cake form with the layer of biscuit crumbs.
9) Place the cake form in the middle of a backing tray (for better manipulation) and bake for approximately 1 hour and 10 minutes (depending on your oven). As soon as the cake is firm on the sides and gelatinous in the middle it is done.
10) Let the finished cheesecake cool down by room temperature for at least an hour. After that put the cheesecake into the fridge and let it cool best over night (4 hours at least) so that the cheesecake can develop its unique texture.
11) Before serving roast almond slices on a pan (do not add oil!) until the edges are brown and put aside to cool. Make whipped cream using heavy cream and a mixer. Put the heavy cream on top of the cheesecake and sprinkle with the roasted almond slices.
Tips & Tricks:
When making whipped cream we would not recommend using spray whipped cream or even sweetening the heavy cream before mixing. The cheesecake is already sweet enough plus the sugar in the whipped cream would completely ruin the unique taste of whipped heavy cream. Although depends on your personal tastes and preferences.
If you are not able to get Mascarpone anywhere you can try and use Philadepia cream. Although it is more of a cheese it still doesn't make much of a difference in the final taste.
In case you don't have Amaretto liqueur or you don't want to use alcohol (even though the alcohol evaporates during baking) you could use almond aroma. One teaspoon should be enough.
If you want to further improve the taste instead of regular granulated sugar you can use home made vanilla sugar. So from the 240 g of granulated use at least 40 g of vanilla (but not all of it!)
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