Baked ginger cheesecake (gluten-free)


My husband's favourite thing is cheesecake. Finding a great gluten-free option is quite a challenge. We are having a big family gathering tomorrow, so I have made this baked cheesecake for our dessert. I can't wait!

Ingredients:
250g gluten-free ginger biscuits (or any sweet biscuits)
100g melted butter
250g full fat cream cheese
175g low fat cream cheese
250ml fresh cream
1 tablespoon orange juice
Pinch salt
2 eggs, separated
1 whole egg
125ml caster sugar


To make the base: in a food processor, crush the biscuits finely. 


Add 100g melted butter and mix with the biscuits in food processor. 


Press the base firmly into a springform pan. Mine is 22cm diameter. Pop this in the fridge to firm up while you make the filling. 


To make the filling:
Separate 2 eggs.
Beat the egg whites until soft peaks form. Add 1 tablespoon of the caster sugar and beat a little more. 


In a separate bowl, beat the cream cheese until it is soft. Then add the 2 egg yolks, one whole egg, pinch salt, the remaining caster sugar, orange juice and cream. Beat it until it is smooth.


Gently fold the egg whites into the cream cheese mixture.


Pour the filling into the pan on top of the biscuit base and bake in the oven for 75 to 90 minutes at 170'C. Allow the cheesecake to cool in the oven, and then pop it in the fridge to set.