Baked Lemon Cheesecake

Baked Lemon Cheesecake

Category, DifficultyBeginner

This easy to make gluten free cottage cheese cake is a nice treat with tea or coffee, the flavour is bright its perfect for afternoon company or dessert after a meal

Yields1 Serving
Prep Time20 minsCook Time1 hrTotal Time1 hr 20 mins
Pie crust
 1 1/4 cups of my gluten-free all purpose flour mix or a store bought equivalent like Robin Hood Gluten Free Flour
 1 stick butter (1/2 cup)
 1 tbsp salt
 1 tsp granulated sugar
 3-6 tbsp cold water
 sweet rice flour for rolling
filling
 1 cup my gluten-free all purpose flour mix or a store bought equivalent like Robin Hood Gluten Free Flour
 1 cup plus tbsp granulated sugar
 ½ stick butter (1/4 cup)
 3 eggs
 ½ tsp vanilla
 zest of one lemon
 500 g cottage cheese
 1 tsp baking powder
 pinch of salt
Pie Crust
1

In a large bowl mix the all purpose flour, sugar and salt, cut the butter into the flour mixture in 1 Tbsp
chunks and with either a fork or a pastry cutter, cut the butter into the flour so you end up with little
peas of butter and flour.

2

Add the chilled water start with 3 Tbsp and add it one at a time after that, until the dough sticks
together enough to roll

3

put a piece of wax paper on a pastry board and sprinkle it with sweet rice flour (we use sweet rice flour
because it is finer and not grainy if you use regular rice flour your crust will be grainy and we use the
wax paper so the pie crust is easier to handle and keep in one piece) roll out to fit a 8x8 square glass pan.

4

Refrigerate until you're ready with the filling.

Filling
5

Preheat oven to 350F

6

Sift flour, baking powder in salt in bowl

7

In a separate large bowl using a hand mixer beat butter and sugar until fluffy

8

add eggs one at a time mixing well after each addition, then add vanilla, lemon rinds and cottage cheese, mix well

9

Gradually add dry ingredients to wet until combined.

10

Pour the filling into your chilled pie crust and sprinkle remaining 1 tbsp sugar on top

11

Bake for 1 hour, the top should be lightly browned.

 

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Ingredients

Pie crust
 1 1/4 cups of my gluten-free all purpose flour mix or a store bought equivalent like Robin Hood Gluten Free Flour
 1 stick butter (1/2 cup)
 1 tbsp salt
 1 tsp granulated sugar
 3-6 tbsp cold water
 sweet rice flour for rolling
filling
 1 cup my gluten-free all purpose flour mix or a store bought equivalent like Robin Hood Gluten Free Flour
 1 cup plus tbsp granulated sugar
 ½ stick butter (1/4 cup)
 3 eggs
 ½ tsp vanilla
 zest of one lemon
 500 g cottage cheese
 1 tsp baking powder
 pinch of salt

Directions

Pie Crust
1

In a large bowl mix the all purpose flour, sugar and salt, cut the butter into the flour mixture in 1 Tbsp
chunks and with either a fork or a pastry cutter, cut the butter into the flour so you end up with little
peas of butter and flour.

2

Add the chilled water start with 3 Tbsp and add it one at a time after that, until the dough sticks
together enough to roll

3

put a piece of wax paper on a pastry board and sprinkle it with sweet rice flour (we use sweet rice flour
because it is finer and not grainy if you use regular rice flour your crust will be grainy and we use the
wax paper so the pie crust is easier to handle and keep in one piece) roll out to fit a 8x8 square glass pan.

4

Refrigerate until you're ready with the filling.

Filling
5

Preheat oven to 350F

6

Sift flour, baking powder in salt in bowl

7

In a separate large bowl using a hand mixer beat butter and sugar until fluffy

8

add eggs one at a time mixing well after each addition, then add vanilla, lemon rinds and cottage cheese, mix well

9

Gradually add dry ingredients to wet until combined.

10

Pour the filling into your chilled pie crust and sprinkle remaining 1 tbsp sugar on top

11

Bake for 1 hour, the top should be lightly browned.

Baked Lemon Cheesecake
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