Gluten Free Super Wine Cheesecake

| Gluten Free Super Wine Cheesecake

Gluten Free Super Wine Cheesecake

A smooth and delicious gluten free cheesecake made with Griffin's Gluten Free Super Wine biscuits!

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
recipe-title
Instructions
  1. Pulse the biscuits in a food processor to form fine crumbs. Add in the melted butter and pulse again to combine.
  2. Press the biscuit mixture into a greased and lined 20cm cake tin. Place in the fridge to set while you make the cheesecake filling.
  3. 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. 
  4. Pour the filling on top of the base and refrigerate for 6 hours or overnight.
  5. When ready to serve, spread whipped cream over the top of the cheesecake and decorate with fresh berries.
Back To Recipes

Our Biscuits

Griffin’s, New Zealand’s favourite biscuit bakers, has been delighting Kiwis' taste buds for over 150 years. Whether it is a seriously dunkable Gingernut or a truly indulgent ToffeePop, everyone has a favourite Griffin’s bikkie.

View Our Range
griffins biscuits