Gluten Free Lemon Pistachio Cheesecakes
I wrote the recipe for these Gluten Free Lemon Pistachio Cheesecakes when the weather was grey and the wind was still howling around the garden. I was dreaming of big blue skies and happy sunshine. As I’m writing this for the blog I’m happy to say it’s been a glorious week though!
As the weather brightens I always feel more inclined to bake lighter recipes - those I could picture myself sitting outside in the garden enjoying with a cup of tea. Lemon is synonymous with spring. Its light and refreshing flavour is so uplifting. So when Flower & White sent me some of their new range of Lemon Meringue Bites I instantly felt like a cheesecake was in order!
Flower & White’s meringues are gluten free so I wanted to create a recipe in line with this for them. So instead of using the traditional biscuit and butter base I’ve used gluten free oats and crushed pistachios. I’m totally in love with the green colour and the healthier, lower sugar taste!
I’ve used a cheesecake tray with individual holes for this recipe. Please feel free to use a springform round tin to create a single larger cheesecake instead. Each of the gluten free lemon pistachio cheesecakes are topped with an individual Lemon Meringue Bite but you could place these in a circular pattern around the outside of a single larger cheesecake.
INGREDIENTS
100 g butter
100 g pistachios
200 g gluten free oats
200 g cream cheese (full fat)
150 g extra thick double cream
zest 2 lemons
juice 1 lemon
100 g icing sugar
1 jar lemon curd
12 Flower & White Lemon Meringue Bites
INSTRUCTIONS
Grease and line a 12 holed cheesecake pan with greaseproof paper
Place the oats and pistachios into a food processor and blitz until a fine crumb is formed
Add the butter and blitz again until fully combined
Evenly distribute the base mix into each hole of the cheesecake pan and press down firmly
Place in the refrigerator and chill for one hour until the base has hardened
Begin making the filling by placing the cream cheese, double cream, lemon zest, lemon juice and icing sugar into a large bowl and whisk together for 5 minutes until fully combined and the mixture has stiffened
Remove the bases from the refigerator and spoon in the lemon filling into each hole in equal amounts
Return to the refrigerator and leave for a minimum of 5-6 hours but preferably overnight to set
After the filling has set, spoon over the lemon curd topping. You can remove them from the pan at this stage by gently lifting out each cheesecake using the greaseproof paper
Decorate each cheesecake with a Flower & White Lemon Meringue Bite, some crushed pistachios and freeze dried raspberries
Store in the refrigerator and remove 20 minutes before serving
