Been looking for a recipe for gluten free cheesecake crust? Made with gluten free cookies, chocolate chips and mixed berry jam, this gluten free cheesecake is not only one of the easiest but also a healthier version to the traditional chocolate chip cheesecake
Place the cookies in a plastic bag, preferably a resealable one.
Seal all but one inch of the bag and roll with a rolling pin to crush the cookies or use a meat beater. You can also process them in a food processor until they are a fine crumb.
Stir together cookie crumbs and melted butter.
Press the mixture into the bottom of the cake mold.
Beat room temperature cream cheese by hand or a mixer until fluffy (I'd recommend a mixer).
Beat in room temperature heavy cream.
Beat in egg, powder sugar and vanilla extract until no lumps remain (if you use all ingredients at room temperature, no lumps will form).
Evenly distribute cream cheese mixture over the crust.
Bake for 25-30 minutes, until the cake begins to brown.
Cool completely and refrigerate for at least 3 hours or overnight.
To make the topping, mix berries and sugar and boil for 15-20 minutes. If you want it with more syrup, 15 minutes will be enough. Stir in constantly once the mixture comes to a boiling point, particularly for the last 5 minutes.
Notes
Store the cake in refrigerator in an airtight container. It will last for 3-4 days in refrigerator or can be frozen for up to 3 weeks. Add the topping when serving