A blog about gluten-free living and food

Cheesecakes have been really popular at my house lately, so I decided to make a strawberry cheesecake with some lemon and white chocolate for this months Go Ahead Honey, It’s Gluten Free.

The pairing of white chocolate and lemon was so good that I decided to try making some almond cookies with those flavours, and luckily they ended up being as good as I had hoped. Like tiny soft lemon flavoured cakes.

All went well with making the cheesecake, although I will use less gelatine leaves in the future; it was a bit too rubbery in appearance for my taste.

A Cheesecake Recipe With White Chocolate, Lemon and Strawberries

This is much the same recipe as this one, the flavours are just different.

-100 grams/3,5 ounces white chocolate

-half the zest of one lemon and the juice of one lemon

-200 grams/7 ounces cream cheese (I used Philadelphia)

-2 dl/ 3/4 cup whipping cream

-4 gelatine leaves, or less, 3 might be enough

-1 tsp vanilla extract

Line the edges of a pan with halved strawberries, they will stick to the cake when it has set.

Place the gelatine leaves into some cold water. Melt the white chocolate. Whip the cream and mix it with the white chocolate and the cream cheese. Add the vanilla extract and the lemon zest.

Place the lemon juice into a saucepan on medium heat and melt the gelatine leaves into it. Let it cool a bit.

Mix the lemon juice after it has cooled with the whipped cream mixture. Pour it into the cake pan (springform, or one with just the edges, so that you can just lift it off)  and leave to sit in the fridge for at least 3 hours.

Decorate with some fresh strawberries before serving.

You can make a base for this with some cookies for example, just crush some cookies (180 grams/6 ounces) and mix them with some melted butter (50 grams/1,7 ounces) and then place onto the pan before adding the filling.

Almond Cookies With White Chocolate and Lemon

These would also be good with some crushed liquorice candy mixed in, turkish peppers are a good choice.

-1 cup/2,5 dl almond meal

-50 grams/1,7 ounces melted butter, or vegetable oil

-one egg

- 2 heaping tbls sugar

-1 tsp vanilla extract

- 50 grams/1,7 ounces white chocolate pieces

-half the zest of one lemon

-2 tbls lemon juice

Just mix everything together and bake at 170 C/340 F for approximately 15 minutes, or until they are done, it depends on your oven, but they usually take 10-20 minutes.

This is my contribution to Go Ahead Honey, It’s Gluten Free; I will be posting the roundup on Wednesday.

Popularity: 20% [?]

What does this mean?

Go Ahead Honey, It’s Gluten Free is a monthly gluten-free blog event started by the lovely and talented Naomi from Straight Into Bed Cakefree and Dried; each month a blog hosts this event and decides a theme, there has been numerous themes in the past including Breakfast, Slow Meals, Tea Time Treats etc. You can find links to each month’s roundup from Naomi’s blog.

And yes, all the food in this event is always gluten-free.

I am the host for May and I will post the roundup here on the 27th of May and I also got to decide the theme for May.

The Theme For May

I chose Fruit Desserts as the theme for May.

So to participate just make a gluten-free dessert with fruit; it can be as simple or as elaborate as you want, just as long as fruit in some form is one of the ingredients.

How to Participate

If you want to participate and have a blog, just make a post, link to my blog and send me an e-mail, my address is glutenfreeday AT gmail DOT com.

You can also participate without a blog; just send me an e-mail with your name, a recipe and a picture.

I will need the e-mail by the 25th of May.

Popularity: 14% [?]