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(c)2005-12 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.

THE KOSHER CELIAC’S PASSOVER COOKBOOK BY ANNE LUDER

Gluten, Wheat & Soya Free Food filled with Flavour for all the Family

Available on kindle

TO ORDER AT AMAZON.COM CLICK HERE

TO ORDER AT AMAZON.CO.UK CLICK HERE

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Baked Gluten Free Lemon Cheesecake

Dairy - vegetarian

This should give you about 16 portions - its very rich. If you make it for a dinner party and have some left - cut leftovers into portions and freeze.

Try a different type of base for a cheesecake - ground almonds - they work really well.

This is not the most slimming of cheesecakes but you can use quark (or a low fat cream cheese) to slim it down slightly.

Base:
75g (3oz) unsalted butter
200g (7oz) ground almonds
75g (3oz) sugar

Filling:
500g (1lb) cream cheese
300ml (10 fl oz) yoghurt or sour cream
4 medium eggs
Juice & zest of an orange
1 tbsp water

Line and grease a 24cm (10 inch) spring form cake tin

Place the almonds and sugar in a bowl and mix together. Melt the butter and pour this over the almond mix, work together until this is incorporated. Press this mix into the cake tin to cover the base and refrigerate for 20 minutes.

Preheat the oven to Moderately hot, 190ºC, 170ºC Fan, 375ºF,
Gas Mark 5, .

Using a mixer (or by hand if you wish) beat the cheese and yogurt together for 2-3 minutes. Add the eggs and continue to beat for another 3 minutes. Now add the zest and juice of the lemon (or orange) and beat for another minute - the mix will thicken.

Pour this mixture over the almond base.

Place the cake on a baking sheet and cook for about 45 minutes until the cake is just set. Remove from the oven (it will continue cooking on its own) and cool. Chill for an hour before serving.