If you or someone you love has been recently diagnosed with coeliac disease, you could be eligible to receive gluten free foods on prescription. Simply select your country of residence, and, if you live in England, fill in your postcode to check if your area is prescribing.
Your country is prescribing gluten free foods*. Request your Glutafin Taster Box by clicking the button below to sign up.
* Please note: local policies are constantly updated, and issuing a prescription is at the discretion of your GP.
A real treat for a special occasion, this gluten free Cherry Bakewell Cheesecake combines two of our favourite desserts to create a fabulously delicious new gluten free dessert!
Pastry
225g Glutafin Gluten Free Select Multipurpose White Mix
110g butter at room temperature
1 medium egg
1 tbsp cold water
8 tbsp raspberry jam
Frangipane
25g Glutafin Gluten Free Select Multipurpose White Mix
125g ground almonds
125g butter at room temperature
125g icing sugar
2 large eggs, beaten
1.5 tsp almond extract
Cheesecake Filling
400g tin black cherry pie filling
170g full fat cream cheese
250g mascarpone
50g caster sugar
1/2 tsp vanilla extract
150ml double cream
Decoration
10 whole cherries with stalks
100g flaked almonds, toasted
1. Prepare the pastry. Place around 110g of the Flour Mix into a bowl with the butter, egg and water and mix to a smooth paste with a fork. Work in another 115g of Flour Mix, first with a fork and then by hand and bring together to make a ball.
2. Knead on a work surface lightly dusted with a little more mix for 1 minute. Place in cling of greaseproof and chill for 30 minutes.
3. Roll out pastry to fit a 23cm round springform cake tin at least 9cm deep and return to the fridge to chill.
4. Once the pastry has chilled, blind bake in a pre-heated oven at 180°/160°C Fan/Gas Mark 4 oven for 15 minutes or until brown.
5. Topping: Place the butter into a mixing bowl and beat well for a minute using an electric mixer.
6. Add the remaining frangipane ingredients except for the flour mix to the butter; beat well with the electric mixer for a further 1 – 2 minutes until the mixture is light and fluffy. Then fold in the flour mix until combined.
7. Spread half the black cherry pie filling over the pastry case, ensuring you spread it out in an even layer. Top with the frangipane mixture.
8. Bake in pre-heated oven at 180°/160°C Fan/Gas Mark 4 oven for 25-30 minutes, until the sponge topping springs back when lightly touched.
9. Whisk together the cream cheese, mascarpone, sugar and vanilla in a bowl with a hand whisk until light. Pour in the cream and whisk again until the mixture is combined.
9. Remove the Bakewell Tart from the oven and leave to cool completely before topping with the cheesecake and leaving to set in the fridge overnight.
10. When you are ready to serve, remove the Bakewell Cheesecake from the tin and decorate with the remainder of the filling, along with the cherries and flaked almonds.
If using Glutafin Gluten Free Multipurpose White Mix (non Select), use 1-1.5tbsp water in the pastry.
Pastry
225g Glutafin Gluten Free Select Multipurpose White Mix
110g butter at room temperature
1 medium egg
1 tbsp cold water
8 tbsp raspberry jam
Frangipane
25g Glutafin Gluten Free Select Multipurpose White Mix
125g ground almonds
125g butter at room temperature
125g icing sugar
2 large eggs, beaten
1.5 tsp almond extract
Cheesecake Filling
400g tin black cherry pie filling
170g full fat cream cheese
250g mascarpone
50g caster sugar
1/2 tsp vanilla extract
150ml double cream
Decoration
10 whole cherries with stalks
100g flaked almonds, toasted
1. Prepare the pastry. Place around 110g of the Flour Mix into a bowl with the butter, egg and water and mix to a smooth paste with a fork. Work in another 115g of Flour Mix, first with a fork and then by hand and bring together to make a ball.
2. Knead on a work surface lightly dusted with a little more mix for 1 minute. Place in cling of greaseproof and chill for 30 minutes.
3. Roll out pastry to fit a 23cm round springform cake tin at least 9cm deep and return to the fridge to chill.
4. Once the pastry has chilled, blind bake in a pre-heated oven at 180°/160°C Fan/Gas Mark 4 oven for 15 minutes or until brown.
5. Topping: Place the butter into a mixing bowl and beat well for a minute using an electric mixer.
6. Add the remaining frangipane ingredients except for the flour mix to the butter; beat well with the electric mixer for a further 1 – 2 minutes until the mixture is light and fluffy. Then fold in the flour mix until combined.
7. Spread half the black cherry pie filling over the pastry case, ensuring you spread it out in an even layer. Top with the frangipane mixture.
8. Bake in pre-heated oven at 180°/160°C Fan/Gas Mark 4 oven for 25-30 minutes, until the sponge topping springs back when lightly touched.
9. Whisk together the cream cheese, mascarpone, sugar and vanilla in a bowl with a hand whisk until light. Pour in the cream and whisk again until the mixture is combined.
9. Remove the Bakewell Tart from the oven and leave to cool completely before topping with the cheesecake and leaving to set in the fridge overnight.
10. When you are ready to serve, remove the Bakewell Cheesecake from the tin and decorate with the remainder of the filling, along with the cherries and flaked almonds.
If using Glutafin Gluten Free Multipurpose White Mix (non Select), use 1-1.5tbsp water in the pastry.
If you or someone you love has been recently diagnosed with coeliac disease, you could be eligible to receive gluten free foods on prescription. Simply select your country of residence, and, if you live in England, fill in your postcode to check if your area is prescribing.
Your country is prescribing gluten free foods*. Request your Glutafin Taster Box by clicking the button below to sign up.
* Please note: local policies are constantly updated, and issuing a prescription is at the discretion of your GP.