School holidays brings with it extra time for me as a school run is a 40 minute round trip.
So gaining extra time in my day = trying out recipes from my pile of magazine cuttings.
Cheesecakes are easy to convert to gluten free as the conversion just requires a change to gluten free biscuit crumbs for the base.
I do however find cheesecakes very rich, so this is relegated to a special occasion recipe.
A Donna Hay recipe from a 2013 magazine, I even surprised myself that my cheesecakes almost looked like Donna Hay’s.
350 g plain gluten free biscuits (Donna Hay’s recipe uses plain chocolate biscuits)
1/3 cup almond meal
100 g unsalted butter, melted
Dutch cocoa, for dusting
250 g cream cheese, chopped
3/4 cup (150g) ricotta
1/2 cup caster sugar
1 teaspoon vanilla extract
100 g dark chocolate melted
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