Home > Gluten Free > Dessert > Vanilla Cheesecake

Vanilla Cheesecake

Light and refreshing, cheesecake is a classic favourite that never fails to please. This basic recipe is delicious alone, but for a special occasion, give it a raspberry topping for a really luxurious flavour.

Image of Vanilla Cheesecake

For the base crust

Butter for greasing
100 g cornflakes
50 g caster sugar
50 g butter, melted

For the filling

500 g cottage cheese (or ricotta cheese)
3 large eggs
100 g caster sugar
25 g cornflour
1 teaspoon vanilla extract
150 ml soured cream


Serves: 7


Preheat the oven to 160C, gas mark 3. Using melted butter, grease a 20 cm spring-form cake tin.

To make the base crust, place the cornflakes, sugar and melted butter in a food processor and process until fairly fine, or place in a plastic bag and crush with a rolling pin. Place in the bottom of the prepared tin and press down with a metal spoon to create an even layer.

To make the filling, first rub the cottage cheese (or ricotta) through a sieve into a bowl. Separate the eggs, putting the whites and yolks into different bowls.

Mix the sugar and cornflour together and add to the egg yolks. Beat until light and creamy. Work in the cheese, blending it in well. Then add the vanilla extract and soured cream. Mix everything together thoroughly.

Whisk the egg whites until stiff, then carefully fold into the egg and cheese mixture.

Pour the cheesecake mixture over the base crust in the cake tin and bake in the preheated oven for 1 hour, until the filling has set. Turn off the heat but leave the cheesecake in the oven until it cools. When cold, chill the cheesecake for 24 hours before serving or topping.

Related food category: