While in self-isolation, I’ve been using some time to experiment with food, replacing ingredients in some of my favourite recipes. One classic favourite I have made for many years is a lemon cheesecake. My youngest sister recently asked for the recipe as she also wanted to make it while in isolation. It seems many people are baking and cooking up a storm during this time, based on what’s been trending in social media! I’ve modified a few of my favourite recipes and so far, they have worked out well without sacrificing flavour.
For this food experiment – a no bake cheesecake, I substituted ingredients for lactose and gluten free options. As you can see in the photo above, it turned out a treat! I topped the cheesecake with freshly sliced strawberries which were a sweet contrast to the tartness of the cheesecake (if you prefer it less tart, I suggest to use less lemon juice). My family enjoyed this cake just as much as the original recipe. The recipe is one I have been using for over 20 years which I modified, and sharing with you below. I hope you enjoy it as much as we do – happy baking and bon appetit!
- 1-1.5 cups of sweet gluten-free biscuits (I used a combination of 9 anzac and 6 scotch finger biscuits), crumbled (depending on the size of your spring-form tin or the thickness you would like the base to be)
- 1/2 cup dairy-free butter (Nuttelex or olive oil spread)
- 250g lactose free cream cheese
- 2 x 150g goats cream cheese spread
- 2 teaspoons of gelatin dissolved in 1/4 cup boiling water
- 400g condensed coconut milk (I have included details on how to make this dairy free version)
- 1/2 cup lemon juice
- 2 tablespoons grated lemon rind (optional)
- 1 punnet fresh strawberries (to decorate)
Place crushed biscuit crumbs into a mixing bowl and pour over melted dairy-free butter, combine well.
Press into base of spring-form tin and place in fridge to chill.
Beat cream cheese and goat’s cheese until smooth, mix in gelatin mixture, condensed milk, lemon juice (and rind).
Pour cheesecake mixture over crumb base and place in fridge to set overnight.
Top with sliced strawberries or any berries of your choice, you can also grate chocolate to sprinkle on the top.
Coconut condensed milk
- 2 x 400ml cans of coconut milk
- 1 cup caster sugar
Place coconut milk and sugar into saucepan over medium heat, stirring for 8 minutes until sugar dissolves.
Bring to boil and reduce to low heat. Simmer for 40 minutes, stirring until mixture is a thick consistency (coats back of spoon like custard).
Remove from heat and allow to cool. Store in airtight container.