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Digital Subscriptions > Gluten-Free Heaven > Gluten-Free Heaven August 2019 > Summer puddings

Summer puddings

Enjoy a little bit of something cold and refreshing in the summer sun…
All recipe development and food photography on pages 12-17 © Stockfood, The Food Media Agency

Chocolate chip cheesecake

GF EF V

Serves 12-14 | Prep 20 mins plus chilling | Cook 1 hr 5-15 mins | Calories 584 (per serving)

FOR THE PASTRY

225g (8oz) gluten-free digestive biscuits, crushed 80g (3oz) unsalted butter, melted 2 tbsp soft brown sugar 150g (5½oz) white chocolate, chopped 675g (1lb 6oz) cream cheese 300g (10½oz) caster sugar 4 large free-range eggs 3 tbsp cornflour 1 tbsp vanilla extract a pinch of salt 120g (4oz) sour cream 250g (9oz) chocolate chips, or chunks icing sugar, to serve

1 Combine the crushed biscuits, melted butter and brown sugar in a food processor. Pulse several times until finely ground.

2 Pack the mixture into the base and sides of a 20cm (8in) springform cake tin. Chill until needed.

3 Melt the white chocolate in a heatproof bowl set over a half-filled saucepan of simmering water, stirring from time to time. Set offthe heat to cool.

4 Beat the cream cheese in a large mixing bowl until smooth and creamy, 2 minutes.

5 Add the sugar and beat for a further 2 minutes until pale and fluffy. Beat in the eggs, one by one, then add the cornflour, vanilla extract and salt, beating until incorporated.

6 Finish by folding in the melted white chocolate, then the sour cream, to make an even batter. Stir in about two-thirds of the chocolate chips (or chunks).

7 Spoon the batter into the prepared tin on top of the biscuit base. Gently tap the tin on a flat surface to help settle the batter.

8 Bake for about 1 hour 5-15 minutes until the top is set and dry to the touch on top. Remove to a wire rack to cool. Once cool, cover and chill overnight.

9 To serve: When ready to serve, turn out the cheesecake from its tin onto a serving plate.

10 Place the remaining chocolate chips in a small heatproof bowl and melt in the microwave, cooking on high in 10-seconds bursts, stirring in-between.

11 Spoon over the cheesecake and lightly dust with icing sugar before slicing and serving.

Forget about t he calori es for a moment!

Eton mess

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About Gluten-Free Heaven

Welcome to the latest issue of Gluten-Free Heaven, packed as always with 101 seasonal gluten-free recipes, perfect for the summer sunshine. This issue we celebrate summer puddings, with enticing dishes such as Eton mess, Swiss rolls, Key lime pie, cheesecakes and many more. We also focus on festival street food, lunchtime snacks, speedy midweek meals and weekend treats. Also this issue, we look at how to start up your own gluten-free business, put the spotlight on Mr lee's, put gluten-free confectionery to the test, check out the latest news and discover what products are new to the shelves.