By Karen Swan

My mother-in-law makes this gluten free cheesecake for our little cafe and it’s a sell out every single time.

I thought it must have been a tried and true, top secret family recipe; turns out it’s from the Better Homes and Gardens magazine!

She makes it using gluten free biscuits, but if you don’t require GF, just use whatever variety of plain bikkies you have in the cupboard.

By no means a ‘healthy’ cake, this is a show stopper and super rich.  We like to serve it just a little bit frozen, which gives it the texture of ice cream cake!

A simple topping of grated chocolate and you’re good to go!

Ingredients:

Filling:

500g cream cheese (room temperature)

2 x 395g tins condensed milk (oh, so wicked!)

3/4 cup freshly squeezed lemon juice (I think lime would be delicious also!)

Base:

100g Gluten free tea biscuits (I like to use the ‘freelicious’ brand tea bisuits)

85g butter

Extras:

Milk chocolate for grating

Method:

Grease and line an 18cm cake tin with removable base.

Put the biscuits in the food processor and pulse to make a fine crumb.

Add butter and pulse to combine.

Firmly press the mix into the base of the cake tin.

Beat the softened cream cheese until smooth.

Add the condensed milk, one tin at a time, beating well in between.

Add the citrus juice and beat well.

Pour over the base, smooth, use a fine grater to rain chocolate over the top and chill overnight.

Serve chilled for an ice cream texture, or allow to sit a little at room temperature before serving.