I was fortunate to be given an ebook version of The Happy Coeliacs gluten free Baking at Christmas to review. I decided to try the Pumpkin Cheesecake as it seemed perfect for Bonfire night and Thanksgiving. The book is full of delicious Christmas classics and some traditional Christmas recipes from Denmark . Very easy and clear to follow recipes with helpful photo’s of how the finished baked should look . Check out the Baking at Christmas book here
Pumpkin cheesecake Recipe-
250g GF ginger biscuits ( crumbs )
100g pecans ( chopped )
50g soft brown sugar ( I used 25g )
1 tsp ground ginger
55g unsalted butter
425g Pumpkin puree ( about 1 can )
4x 225g cream cheese
400g sugar ( I used 250g )
3 tbsp gluten free plain flour
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp salt
2 tsp vanilla extract
9 inch Springform cake tin greased and lined on base
Pre heat oven to 175 c
Firstly you put the biscuit crumbs, chopped pecans, sugar and ginger into a bowl then add the melted butter.
Press into base of cake tin
bake for 10mins
cream together cream cheese and sugar.
add pumpkin puree, spices, salt and flour mix together.
add the eggs, one at a time and the vanilla extract
Remove base from oven
spoon mixture on to base
Put in oven for 1hr the top will start to crack and the middle should be set.
once cooled remove from tin and dust with icing sugar and
Chill in fridge
I served mine with double cream. Will definitely make this cheesecake again soon.
I found the gluten free recipes easy to follow and look forward to baking lots more of Samantha’s recipes leading up to Christmas. The book is available in book form £9.99 or as an ebook £4.99
I can definitely recommend. This book would make a lovely Christmas present for a gluten free friend.
Happy gluten free baking!