Gluten-free lemon curd cheesecake
Tomorrow I blow out 29 candles! My second birthday in lockdown, who would have thought that a year ago. Even though I can’t really celebrate my birthday, a birthday without a homemade cake is no option if you are a food blogger. I made a VERY tasty cake. Of course, it is my favourite kind of cake: cheesecake! And not just a cheesecake, but a lactose-free and gluten-free lemon curd cheesecake.
Spring is coming up, so I thought a lemon cheesecake would be perfect for the occasion. Usually, I already bake a cake a few weeks before my birthday, so I can share it on the blog around my birthday. When it is my actual birthday, I just bake a second cake 😉
But in this lockdown, I find it a lot more difficult to bake often. I don’t see many friends, families and no colleagues at all (as we work from home), so I don’t have people to share the things I bake with. Because of that, I baked this cheesecake yesterday, so I can share it with my parents today. They are coming to visit for a mini mini socially distanced birthday party. This cheesecake is a real last-minute recipe!Â
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The ingredients of the lemon curd cheesecake
This cheesecake recipe is a recipe for a baked cheesecake. The ingredients are simple, but good.
The bottom
The bottom of this cheesecake is made of:
- Crumbled gluten-free ginger cookies: in the Netherlands we often use speculaas / speculoos cookies for a cheescake bottom. I use gluten-free speculaas. I think gluten-free ginger cookies a good alternative if you don’t have gluten-free speculoos cookies available where you are. You can also use gluten-free digestives. Make sure the cookies don’t contain any high FODMAP ingredients.
- Butter: to make the cookie crumbs stick together I use butter. Butter is low FODMAP because it hardly contains any lactose. If you are very sensitive to lactose, you can also use margarine. That will make this recipe entirely lactose-free.
The cheesecake layer
You make the cheesecake layer of this cake with the following ingredients:
- Lactose-free cream cheese
- Lactose-free sour cream or crème fraîche
- White sugar
- 4 eggs
- Zest of 1 lemon
If I make this cake for a birthday party where the other people that will eat the cake don’t have to eat low FODMAP or lactose-free, I often choose to make the cake with normal cream cheese and sour cream. That makes quite a difference in the costs for the cake. I then take a lactase supplement myself, so I can enjoy the cake without symptoms.
The topping
You can make the topping of the cheesecake as fancy as you like. I kept it very simple with a layer of lemon curd and fresh raspberries. Because I didn’t have a lot of time on the day that I made this cheesecake, I used store-bought lemon curd.
Make sure the lemon curd doesn’t contain any high FODMAP ingredients and is lactose-free if you are very sensitive to lactose. If you have some more time, you can make the lemon curd from scratch using my lemon curd recipe.
Will you let me know if you have made my gluten-free lemon curd cheesecake? I would love it if you would let me know what you think about the recipe by leaving a comment and a rating below. You can also share your creations with me by tagging me on Instagram @karlijnskitchen or by using the hashtag #karlijnskitchen.
Gluten-free lemon curd cheesecake
- Total Time: 90 min + 5 hours cooling down
- Servings: 12 1x
- Diet: Gluten Free
Description
A real spring cheesecake: gluten-free lemon curd cheesecake! Delicious for Easter or for a birthday party. Low lactose and low FODMAP
Ingredients
- 250 g (8.8 oz) gluten-free speculoos or ginger cookies (gluten-free digestives is also possible)*
- 80 g (2.8 oz) butter or margarine (use margarine to make this recipe entirely lactose-free)
- 700 g (24.7 oz) lactose-free cream cheese
- 150 g (5.3 oz) lactose-free crème fraîche
- 200 g (7 oz) sugar
- 4 eggs, at room temperature
- Zest of 1 lemon
- A 24 cm (9.4 inch) baking tin with a loose bottom
- A jar of lemon curd (or homemade lemon curd)*
- Optional: fresh red fruits, such as raspberries
Instructions
- Pre-heat the oven to 140 degrees Celsius (284 F). Cover the baking tin with baking parchment.
- Make the cookies into crumbs using a food processor. If you don’t have a food processor, you can also put the cookies into a plastic bag and smash them with a rolling pin.
- Melt the butter in a bowl in the microwave, in short bursts of 20 seconds.
- Stir the cookie crumbs into the melted butter. Divide the cookie crumbs over the cake tin en press into a crust with the back of a spoon.
- Put the cream cheese, crème fraîche, sugar and lemon juice together in a bowl. Mix this together shortly with a mixer into a smooth mixture.
- Add the eggs one by one and mix the mixer together with a whisk. Do this by hand instead of by using a stand-or handmixer to avoid over mixing.
- Pour the mixture in the baking tin.
- Put an oven dish with hot water on the lowest rack in the oven. Put the cheesecake in the middle of the oven on a rack above the oven dish. The hot water will add some steam to the oven and this will stop your cheesecake from tearing while baking. You can also bake the cheesecake without the hot water, but this will increase the chance that your cheesecake will tear a bit.Â
- Bake the cheesecake in the oven for 75 minutes.
- Turn the oven off at the end of the baking time and open the door a little bit. Leave the cheesecake to cool down in the oven for 1 hour. Then move it to the fridge and leave to set for at least 4 hours.
- Spread a layer of lemon curd on top of the cheesecake before serving. Top it with fresh low FODMAP fruit if you like.Â
Notes
*Make sure no high FODMAP ingredients have been added
- Prep Time: 15
- Cook Time: 75
- Category: Cake
- Method: Oven
- Cuisine: International
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