Baking made simple · It's a piece of cake

Gluten-Free Baked Cheesecake crushed with little feet

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My gorgeous nieces from Norway (7 and 9 years old) just love to help me bake or create something in the kitchen. And I love to teach them new tricks. And while it bakes they spend the time working out how to eat it 😋.

We try to communicate with my little Norwegian, and their better English. And my mother-in-law as the key translator. It can be so funny trying to interpret……”put that in there” pointing all the time. This recipe we had lots of fun with, and it is quick to make up. The only thing is they had to wait for it to bake for an hour in the oven. And it is best eaten the next day!! Which meant they spent that night and next day, working out how it will taste.

The oldest niece unfortunately could not eat gluten. So we managed to find gluten-free biscuits and used this for our base. The girls found this one fun to make, because we didn’t have a robochef or rolling pin to crush the biscuits. So we had to improvise, they broke the biscuits up into a bag. Put it on the floor……. and stomped all over the bag. They loved telling their papa, how he was going to be eating their foot crushed biscuits 😃.

I highly recommend you enjoy this recipe with your little angels 👼

We baked this one with berries we picked, but it also tastes amazing with apricot halves.

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INGREDIENTS
2 cups gluten free biscuits
1/3 cup melted butter
700g Cream cheese
1 cup sugar
1 and 1/2 teaspoon vanilla extract
3 eggs
100g Fresh raspberries and  blueberries or tin of apricots

METHOD
1. Preheat the oven to 165 degrees Celsius.
2. Crush the biscuits (in a Robochef or plastic bag with a rolling pin or little nieces stomping on the plastic bag with their feet). Mix in the melted butter. Press down the mixture in a 9 inch tin, 1 inch high. Place in the oven for 8-10 minutes, till golden.
3. Mix the cream cheese, vanilla and sugar in a mixing bowl. Mix with an electric mixer. Add the eggs in and mix on a low speed. Make sure it’s combined really well
4. Pour the mixture onto the biscuit layer.
5. Add the raspberries and blueberries (apricot halves) in the mixture. Make sure all areas of the tin is covered with fruit.
6. Put the tin on a shallow baking tray. And place in the oven for 50 minutes or until the centre is not wobbly.
7. Take out of oven and allow to cool before you try open the tin. Otherwise it may collapse.
8. Put in the fridge and is delicious to eat the next day.

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