My brother in law introduced me to this recipe on Christmas and let me just tell you this is; this cheesecake recipe is game changing. It is absolutely delicious like honestly I can’t stop thinking about it. My mouth is watering and I’m not even kidding. I love the lemon taste to it and it’s so fluffy and it makes my tummy happy. I’ve been craving this cheesecake for months now and boy what I would do to eat it now. I might give in soon and bake it but before that I figured how dare I keep this recipe to myself? I mean it’s not mine and it’s in Dutch but my English speakers from other countries should also get in on this.
Anyway I’m just going to translate it and then when I finally gave in and make this recipe I will insert my picture of the cheesecake. Here goes. Awwh my mouth can’t stop drooling.
Gluten Free Cheesecake
Serves 8 people
460kcal (nutritional value per serving)
20 min preparation
55 min in the oven
75g unsalted cream butter
150g gluten free cookies
3 medium sized eggs
600g natural cream cheese
150g white caster sugar
16g vanilla sugar
25g powdered sugar
Spring form (Ø 22 cm)
Step for Step
Preheat your oven at 175 ºC. Prepare your pan, you can use baking paper or butter.
Melt the butter. Crush your cookies into fine bits. (I personally like a bit of a crunch in my crust so I will crush it till 80% fine and 20% with small bits.) Add the butter and mix it with the crushed cookies. Place the crushed buttered cookies into your pan and press it into the bottom and sides with a spoon. Split your eggs. Grate of the skin of your lemon and press the juice out.
Mix in the cream cheese with your lemon juice, 3 teaspoons of lemon juice, mix in the castor and vanilla sugar. Add the egg yolks in. In a separate bowl mix your egg whites till the stiff point. Add the egg whites to your cream cheese mix, give it a gentle stir before transferring the mix to the pan. (You fold it into. You want it to keep the air in the batter. If you over mix it the cheesecake will be flat.)
Bake the cheesecake in the oven for 50-55min. Bake it till it’s a beautiful golden brown. Leave the cheesecake to properly cool.
Sprinkle powdered sugar on top of the cheesecake just before serving it. (This is optional. I decided against it because I felt like the cheesecake has enough sugar in it.)
This is honestly such a delicious cheesecake. I can’t get enough of it. I definitely want to try to make it healthier in the future or find a way to make it with less sugar. I will keep you guys up to date with it! I’m going to start baking soon (we’re getting a proper oven) so I’m definitely going to share the really great recipes I’ve found or how I tweaked it to make it gluten free and possible sugar free. I don’t know yet. Anyway here is pictures of the mouth watering goodness. For some reason all of my photos with this cheesecake came out well bleh…If it wasn’t the lighting it was the layout. It just didn’t want to work with me.
Also why did I say definitely so much? I should Google for another word for it…Holy shit there is a lot. Like damn.
Thank you so much for reading and I will see you in a click!
They say once you get married everything changes. I don’t know who this ‘they’ is but I don’t see their point. The only thing that changed is now Onno wears a ring.
Excuse me while I get sappy for a few sentences. Onno is truly the best thing that ever happened to me. I met him when I was 19 years old. I just started to discover myself as an adult and he pushed me (gently of course) in the right direction by encouraging me to always follow my dreams and never apologize for being quirky. I learned from him and I taught him a few things as well. We grew together. I’m in no way the same person I was when I met him but that’s not a bad thing. Onno once said that he had a feeling before we met. He just knew that this was it. I’m truly so grateful to have found my soul mate so early in life. Each moment we spend together just makes my life oh so much brighter and I look forward for all the memories we will make together.
You’re only married for one month once so I went all out with the celebration. My morning started with running to the shop to get ingredients for my special lemon pie and balloons. I made lemon meringue (lemon pie with meringue on top) many times before and boy did I get cocky. I didn’t feel like it was necessary to follow the recipe. Happily luck played in my hands and I managed to save the pie and follow the recipe before things went south. As the pie cooled down and cleaned the kitchen before it was time for the balloons. It was a full time job and absolutely draining to blow up the balloons and hang them with Speculoos around. He found the entire process very now what’s the word…it angered him. How dare I spend so much time on this air pumping machine and not cuddle with him? I took me a hour and a half to set everything up. My thumb is still numb from the balloon pump. Afterwards it was time to start with dinner. I wanted the food to be ready five minutes after Onno gets home as I know my husband comes home starving. I also made one of his favorites, lasagna. As the food did it’s magic in the oven I rushed to get ready.
PS that painting in the background was a gift from one of my host kids (sorry for the white lie. Onno painted it a year or so ago and he doesn’t want people to know so shhh don’t tell him! The host kids did actually paint something for me. It’s in the office.)
I never did my makeup and hair that quick. Just before Onno arrived I put on a very romantic fireplace video which brought everything together. The timing was perfect. Onno arrived and boy was he surprised. I think he expected a nice cooked meal but the house fully decorated? Why would I go so far for our one month mini-anniversary? Well because I love my precious Dutch boy so much and his been so great to me. We immediately devoured our food and damn did it taste like heaven. My taste buds had a field day. It was so good. I’m not even tooting my own horn it was that good. Ask Onno. His my husband…he won’t lie. After dinner we enjoyed the fireplace and talked. It was amazing. I went on and on about babies and kids (Onno is no longer scared) and our plans for the next few months. Dessert was heaven and the perfect touch to the evening. It was truly a great evening. Private, romantic and delicious.
It’s been a wonderful first month and I can’t wait to spend the rest of my life with my husband. I figured I can’t have this post without my precious husband making a guest paragraph. Hence why this is going up so late on a Friday. Onno is a very busy working man and he needs to proofread my entire blog before it can go up. Enough of me. Onno’s turn!
“I came home so surprised! This was all so unexpected but then again knowing Cassandra you could expect the unexpected. I loved the surprise and the amazing decorations in the house. Oww and the food… now that was literally the best I’ve had since I can remember. The lasagna was heaven, that lemon cake (which I now know was a close call) was a dream. I had the most amazing evening. Let me also use this time on Cassandra’s blog to echo her sentiments, I have to excuse myself for the sappiness as well. Every time I see my wife, coming home from work or just lying next to me in bed, it creates a little spring in my heartbeat. Cassandra has enriched my life with a sense of purpose and a future to work towards together. I love you so much my sweetheart”.
PS I only read Onno’s paragraph just before posting this and I’m blushing!
1 packet of marie biscuits. The brand isn’t that important as long as it is thin vanilla cookies.
100ml of melted butter (unsalted)
Crush the biscuits, you can make it completely fine or you can have so bigger bits in for that extra bit of crunch. Mix the biscuits with the melted butter and spread it out even on your pan. Pop it in your oven at 108˚C for 5 -7minutes. Keep a close eye on it. You don’t want your crust to burn!
1 can condensed milk
125ml lemon juice (You can buy this or you can freshly squeeze a few lemons. For a extra zest you can add some fine grated lemon skin to the filling. Do this at your own very lemony risk!)
2 eggs (You gonna have to divorce the egg yellow from the white. I’m sorry to be the bringer of bad news.)
50ml caster sugar (Super fine white sugar.)
Grab your mixer for this part! Throw your condensed milk into a bowl and add the lemon juice steadily while mixing the batch. Keep your mixer on a low speed. Mix till it’s a stiff pasta. In a separate bowl mix the two eggs yolk (yellow) and mix till it’s lightly and spungy. Mix the two batches with a spoon. Be gentle. You don’t want to disturb the mixture or mix out the air. Now add this mixture onto your crust (this after the short bake in the oven) and pop it back into the oven for 10 minutes (still 180˚C).
It’s time to use those two eggs whites (depending on the size of the pan I will use one more egg white just so everyone has enough to go around) and caster sugar! Make sure they is no egg yolk in the batch or your egg white won’t work. Clean your mixer (oil and egg whites aren’t friends) before you start. First beat the egg whites on a low speed. Once the eggs are close to the soft peak stage you steadily add the sugar. You want hard peaks so make sure to time it all right as you don’t want stiff peaks. Spread the mixture evenly over the top of your pie and use a spoon to make little designs or peaks in the meringue. Pop it back into the oven till it’s nice and golden. Let it cool for 30 minutes before digging in. I prefer a few hours of chilling in the fridge before I dig in. Mostly because I feel it gives the crust a bit of crispiness. I hope you enjoy!
22 August 2017 || Never in a million years did I think I’d find someone so utterly and completely perfect, someone who would make me happier than I ever dreamed I could be, someone that would touch my life so profoundly and just give me a whole new reason to breathe. But then I found you and realized that everything I anticipated you to be doesn’t even compare to who you are.