The Story Behind This Cheesecake
This cheesecake has been a family favorite for years, often requested for birthdays and special celebrations. The original recipe comes from the First Step by Step Recipe book, which even suggested specific brands like Clover cream. I’ve been baking this cake for over 15 years, and since adapting it to a gluten-free version, no one has noticed any difference in taste.
Why This Cheesecake Is Unique
I’m not usually a fan of baked cheesecakes, but this one is different. It’s almost like a fridge cheesecake with a twist. Instead of fully baking, it spends just a short time in the oven—enough to start the reaction that sets the cheesecake perfectly. The result? A creamy, luscious dessert that feels light yet indulgent.
Tips for Perfect Cheesecake
- Use fresh cream for the best texture.
- Don’t overbake—a brief time in the oven is all it needs.
- Gluten-free adaptation: A good biscuit base substitute makes all the difference.
- Chill well before serving for that classic cheesecake firmness.
Why You’ll Love this Marvelous Cheesecake
This cheesecake is simple, elegant, and versatile. Whether you top it with berries, drizzle it with chocolate, or keep it plain, it’s guaranteed to impress.
Ideas, Advice and Suggestions
Gallon gluten-free digestive biscuits(I get these at Dis-Chem) – I’ve experimented with several alternatives, but these offer the best texture for me. The original recipe specifies tennis biscuits in a 200g pack. If you prefer, you can add 50g of toasted desiccated coconut; if you’re not a fan, then nut flour is also an option. However, neither is necessary if you grind the biscuits finely enough. It’s best to use a food processor for fine grinding.
Butter – I appreciate the taste of butter, but I’ve discovered that substituting it with an equal amount of margarine can be equally effective. Typically, I melt the butter in a pot before blending it with the biscuit crumbs and any additional ingredients for the crust, ensuring complete absorption.
Full-Cream Smooth Cream Cheese – Philadelphia is a personal favorite of mine. I recommend full cream, but most smooth cream cheeses—medium fat or low fat—will also work. However, fat-free may not yield the desired texture. It’s best to leave it out of the fridge for about an hour before you begin making your cheesecake.
397g can Condensed Milk – This is the only source of sugar content, so the entire tin is needed.
Lemon Juice – Freshly squeezed juice adds a bit more tang, but bottled lemon juice is also effective.
Fresh Cream – I haven’t found much success with anything other than fresh cream, so I prefer not to use substitutes. For best whipping results, keep refrigerated overnight at 5C.
Pie Dish – I typically use a round glass pie dish because it’s so pretty, but nearly any flat-bottomed dish will suffice as long as it’s sufficiently large; mine is a 23 cm round glass dish.
Marvelous Cheesecake
Course: DessertDifficulty: Simple8
servings15
minutes10
minutes3954
kcal3
minutes25
minutesA Marvellous cheesecake perfect for any occasion, made gluten-free!
Ingredients
1 packet gluten free digestive biscuits, crushed
100g butter, melted
250g smooth cream cheese
1x 397g can condensed milk
80ml (⅓ cup) lemon juice
250ml (1 cup) Clover Fresh Cream, chilled and whipped
Directions
- Preheat the oven to 180°C
- Spray your pie dish with non-stick spray
- Put the biscuits in the food processor and blitz until they are very fine if you’re adding coconut or ground nuts add them to the food processor at this point and give them an extra whiz to mix everything together
- Mix the biscuit crumbs with the melted butter and press into a tart/pie plate (23 cm diameter). Put the case in the fridge while you prepare the other components
- Combine the cottage cheese, condensed milk and lemon juice
- Fold in the whipped cream.
- Pour into prepared biscuit base and bake in a preheated oven at 180°C for only 10 minutes. Cool and refrigerate to set.
- Decorate with rosettes of piped whipped cream and lemon zest.
Notes
- For some extra texture in the crust, add 50g of toasted desiccated coconut
If you’re not following a gluten-free diet, you can use a 200g packet of Tennis Biscuits without making any other adjustments.
Origin of this recipe: Adapted from the First Step by Step Recipe book, this cake has been a favorite for over 15 years—even in its gluten-free version.
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