We have got a group of friends here in our neighbourhood that we just loving getting together with. The wives all get along, the husbands all get along, the six of us all get along, in fact, the kids all get along.
There is only one problem, if the adults want to just hang out and chat inside, it can be quite difficult because the kids always seem to need someone.
We have found a solution for this, parents only meals. Once and a while we get together without the kids. We enjoy a meal and a great conversation, and can completely relax.
This weekend we had everyone over to our place for brunch. Seyfi and I decided that we would do a buffet style brunch, everyone could help themselves and just relax and chat away the morning.
We prepared lots of different things, some Turkish, some North American, some with gluten, and some without.
For Seyfi it is really important that we have enough gluten free food for everyone to at least be able to try some. He doesn’t want to have a separate plate with gluten free food on it for only him.
For me, it is really important that we have a few different options of gluten free food so that he doesn’t have only one option, while everyone else has lots of options.
So for the brunch, when I was planning the dessert, I’d planned to do my Earl Grey Chocolate Cake (with gluten) and try making a Rolo Blondie (gluten free).
Unfortunately, the blondie did not work out, tasted delicious, did not look that way… So, I thought I’d make a no bake cheese cake.
This cheesecake is actually really easy, and super delicious. The crust is made out of speculoos cookies (ginger snaps) and lemon curd.
Usually, Seyfi thinks he doesn’t like cheesecake, but after eating half of this one, I think he’s changed his mind!
So here’s the recipe:
No Bake Gluten Free Lemon Cheesecake
For the crust:
100 grams Gluten free Speculoos cookies (or ginger snaps, with to without gluten) crushed
2 tbsps sugar
6 tbsps melted butter
For the cheesecake:
200 grams cream cheese (one package)
1 cup heavy cream
1/4 cup sugar
1/2 tsp vanilla
For the top:
3/4 cup lemon curd
To make the crust, mix together the crushed cookies, sugar and melted butter. Press them onto your pie plate coating the bottom, and up the sides if necessary. Put it into the fridge.
To make the cheesecake, whip up the cream until you have soft peaks. In a separate bowl, cream together the cream cheese, sugar and vanilla. Fold the heavy cream into the cream cheese mixture.
Spread the cream cheese mixture over the cookie crust and put in the fridge for an hour.
Spread the lemon curd over the cream cheese layer and put in the fridge for at least an hour, or until ready to serve.
Tagged: Desserts, family and friends, Gluten free
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