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Gluten Free Raspberry & Almond Cheesecake Slice (Jacqui Farrugia)
Tuesday 10 September 2013
Gluten Free Raspberry & Almond Cheesecake Slice (Jacqui Farrugia)

I really really am not into sweet stuff and desserts ... but I think that is changing slowly .....

I bought some raspberries and was going to make some muffins ... and as usual I changed my mind about five times.  I settled on this Cheesecake slice ... raspberries and almonds ... what a lovely combination !  Oh and forgot to mention that it contains white chocolate too!  Certainly not ideal for weight watchers ... but honestly, it is really delicious, served chilled, dusted with vanilla flavoured icing sugar and more raspberries and some lovely sauce drizzled around it! How can you resist?

This recipe is adapted from Torie Jayne's recipe on her blog, so all credit goes to her.  However, it did not have the recipe for the pastry so I am also going to include the recipe I used myself, for the gluten free pastry.

So here is what you need for the pastry:-

  • 125g Rice Flour
  • 50g Cornflour
  • 50g GF All Purpose Flour
  • 100g caster sugar
  • 3/4 tsp xanthan gum
  • 125g cold butter, chopped
  • 1/2 tsp vanilla essence
  • 1/2 pkt of Lievito Pane Degli Angeli (per dolci)

For the filling :-

  • 500g Mascarpone
  • 100g caster sugar
  • 100g ground almonds
  • 1/2 tsp almond essence
  • 2 large eggs
  • 100g white choc chips or chopped white chocolate
  • 250g Raspberries

To garnish:-

  • Icing Sugar
  • Fresh Raspberries
  • Mint Sprigs
  • Fabbri Frutta Di Bosco Sauce

Mix the flours with the sugar, xanthan gum, the chopped butter pieces, the vanilla essence, the egg and also the lievito.  Combine together in your food processor or stand mixer to form a dough.  Place in glad wrap and put in the fridge for approximately half to three quarters of an hour.  This pastry has to be cold to roll out as otherwise it will be difficult to handle if at room temperature.

Using a stand mixer or hand held one, whisk the mascarpone, the essence, the sugar, almonds and eggs until well combined.  Fold in the chocolate pieces/chips followed by the raspberries and gently combine. Set aside.

Preheat the oven to 180 degrees C.  Line the bottom of a rectangular tart tin with greaseproof paper and lightly grease the sides too. Take the dough out of the fridge and roll it out on a lightly floured surface to about 8 mm thick.  Line the tray with the dough.  I used the rolling pin to transfer the dough to the tin by 'wrapping' the dough round the rolling pin.  Put a piece of greaseproof paper on the bottom of the dough and place some baking beans and bake for approximately 15 mins.  Take it out, remove the beans and the greaseproof paper and put back in the oven for another 5 mins.  Then pour the cheesecake mixture into the pastry shell and level it.  Put it back in the oven and bake until the filling set and the top is golden.  Leave to cool and then place in fridge for a couple of hours before serving.

When you are going to serve, cut into square slices, dust with icing sugar, swirl some sauce on the plate and finish it off by placing a fresh raspberry and spring of mint on top!


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