Gluten Free Super Wine Cheesecake
A smooth and delicious gluten free cheesecake made with Griffin's Gluten Free Super Wine biscuits!
20 minutesPrep time
6 hoursBake time
easyDifficulty
Ingredients
- 2 packets of Griffin’s Gluten Free Super Wine biscuits
- 150g Butter, melted
- 500g Cream Cheese, room temperature
- 1/2 cup Sour Cream
- 395g tin of Condensed Milk
- 1 tsp Vanilla Essence
- Fresh fruit and cream to serve
Instructions
- Pulse the biscuits in a food processor to form fine crumbs. Add in the melted butter and pulse again to combine.
- Press the biscuit mixture into a greased and lined 20cm cake tin. Place in the fridge to set while you make the cheesecake filling.
- To make the cheesecake filling, combine the cream cheese, sour cream, condensed milk and vanilla in a large bowl. Beat with an electric mixer for 5 minutes or until light and fluffy. Under whipping the filling risks the cheesecake not setting so it is important to achieve the light and fluffy texture.
- Pour the filling on top of the base and refrigerate for 6 hours or overnight.
- When ready to serve, spread whipped cream over the top of the cheesecake and decorate with fresh berries.
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