STRAWBERRY CHEESCAKE CRUMBLE
150 grams (1 cup) gluten free flour
100 grams (1 cup) ground almonds
100 grams ( ¼ cup) melted butter
2 tablespoons maple syrup
600 grams (21oz.) cream cheese
240 ml (1 cup) double cream
½ teaspoon vanilla extract or ½ deseeded vanilla pod
2 teaspoons corn flour
1 tablespoon of lemon juice
Preheat fan oven to 160°C ( gas mark 2 / 320°F )
Line a loose bottom tin with baking parchment. Place the flour into a mixing bowl, add the ground almonds and pour over the melted butter. Add the vanilla, maple syrup and the modern nature. Mix together until it resembles crumbs and press into the lined baking tin.
Bake the base in the oven for 35 minutes or until slightly browned. Once cooked place on the side and leave to cool.
In a mixing bowl place the cream cheese, use a whisk to soften the cream cheese, slowly add in the double cream, mixing as you go. Mix until soft peaks form. Add the lemon juice, vanilla, 1 teaspoon of Modern Nature Liquid Stevia and mix them through.
Check the base is cooled completely before moving on.
In a small ramekin mix the corn flour and a dash of water into a smooth paste. Pour the cornflower paste into the cheesecake filling and mix through.
Break up the cold cheesecake base with a fork. Crumble ¾ of the base into the 6 ramekins. Pour over the cheesecake filling. Refrigerate for 4 hours to set.
Once the cheesecake has set, halve 12 strawberries. Place 4 halves on top of each mini cheesecake. Now crumble the rest of the cheesecake base over the strawberries.
Doves Farm Plain White Gluten Free Flour & Bob's Red Mill Gluten Free 1-To-1 Baking Flour are great gluten free options. Both of these options are a comination of different gluten free flours. Avoid using a single blend of flour such as potato flour as this will result in an inferior texture