Gluten free baked Creme Caramel cheesecake with Pistachio crumb crust

This is great if you are entertaining as you can make the cheesecake a day ahead, then just decorate it when you need it.

Creme Caramel Cheesecake with Pistachio crumb crust


1 & 1/2 cups gluten free biscuits (like a shortbread or other plain biscuit);

1/4 cup finely chopped pistachios;

125 g melted butter;

500g softened cream cheese (get it out of the fridge while you are preparing the base);

3 lightly beaten eggs;

125g castor sugar;

1 tsp vanilla extract;

2 tbsp gluten free cornflour (not the wheaten variety);

150g sour cream;

1 cup sugar;

1/2 tsp vanilla extract;

Extra pistachios for decoration.


Heat the oven to 150 celcius (140 fan forced). Combine the crushed biscuit crumbs, chopped pistachios and butter in a bowl, then press over the base and a little up the sides of a 23cm spring form cake pan.

Using a mixer, beat the cream cheese, eggs, sugar, vanilla extract, cornflour and sour cream until the mixture is smooth. Pour into cake tin. Bake for 50 minutes, then turn the oven off without removing the cheesecake and let it cool in the oven for two hours (don’t open the door). Remove, cover with cling film and refrigerate. I left mine overnight but you could use it with a minimum of an hour’s refrigeration.

When almost ready to serve, transfer the cake to the serving plate while it is still cold from the fridge.

Place the sugar in a small saucepan over a high heat and bring to a dark caramel. You can shake the pan occasionally to let the melted sugar mix with the unmelted sugar.


Stand back a little and be careful – add one third of a cup of water, letting the bubbles subside if you need to before stirring with a long handled spoon. If you aren’t careful, the bubbling mixture can come up the spoon and burn you severely, so take care and make sure the kids (or the dog) aren’t underfoot at this point. Stir until the mixture is a thick liquid, but only just, because if you leave the caramel on too long, it can become bitter. Stir through the vanilla extract and pour over the cheesecake. Decorate with additional pistachios.

Allow it to stand for about 10-15 minutes before serving, to let the caramel set a little, and to prevent burning if people try to eat it while hot.

New York Cointreau flavoured cheesecake – gluten free

This cheesecake is very heavy because of the amount of cheese in it, and I put just the teeniest amount of cointreau in it so that it was very delicately flavoured, I didn’t want the liqueur to overpower the cake.  You could of course experiment and add your favourite liqueur.  This will serve about 8 to 10 people with ease.

New York Cointreau cheesecake (gluten free)

New York Cointreau cheesecake (gluten free)

150g gluten free ginger biscuits

75g butter, melted

750g cream cheese (take out of fridge and allow to come to room temperature before using)

1 cup caster sugar

1 tsp vanilla extract

2 tbsp gluten free plain flour

4 eggs

300ml sour cream


Crush biscuits and add to melted butter, press into base of 23 cm springform (greased and lined) or silicone tin and put in fridge for at least 30 minutes to chill.

Preheat oven to 140 celcius fan forced (160 if not fan forced).  Beat cream cheese, sugar and vanilla in a bowl until smooth and combined.  Mix in the flour, then add the eggs one at a time, beating until smooth again.  Stir in the sour cream.  Pour the mixture into prepared pan and bake for 90 minutes or until just set in centre.  Either allow to cool in oven once it is turned off, or leave on the bench in the pan until cooled.

Sprinkle cake with icing sugar and decorate as desired.