It has been a while since I have posted, it’s not that I haven’t been cooking, I have been either making same old same old, or nothing pretty enough to take photographs of. And of course going out for dumplings might be yummy, but that means minimal cooking! (Not a bad thing either).
Anyway, I have adapted a favourite cheesecake recipe to be gluten free, as well as practising with my blow torch! I still haven’t perfected the art of making a beautiful brulee top, but the only way to learn is to keep trying (as well as eating the results of course….) Plus I am experimenting with which sugar brulees the best (I used plain white sugar for this recipe)
The beauty of this cheesecake is that it is no-bake, and if you make it in individual pots rather than a big cake, it will set quickly, so you can almost eat it straight away, it’s a great almost-last-minute dessert.
Crustless lemon cheesecake pots with brulee top – makes 4
250g cream cheese
395g sweetened condensed milk
Juice of one largish lemon (approximately half a cup)
2 tsp lemon zest
Few drops vanilla essence
Sugar to brulee, approximately 1 tsp per pot
Using an electric mixer, cream together the cheese and condensed milk, then add the vanilla and lemon. Spoon into heatproof pots. Sprinkle sugar on top, then blowtorch. Refridgerate until required.