Gluten Free - No Bake Vanilla Cheesecake

Ingredients

250g packet Gluten Free shortbread biscuits 
150g butter, melted
3 teaspoons powdered gelatine
1 1/2 tablespoons boiling water
500g cream cheese, softened
2/3 cup caster sugar
2 teaspoons vanilla bean paste
300ml thickened cream, whipped

Method

 

Grease a 20cm-round spring form pan.

 

Using a food processor, blitz biscuits until fine crumbs, add butter and combine. Press the biscuit mixture over base and side of prepared pan. (Sometimes you may need to add more biscuits depending on brand) Refrigerate for 10 minutes.

 

Add gelatine to boiling water. Whisk with a fork until gelatine has dissolved. Set aside to cool slightly.

 

Then use an electric mixer to beat cream cheese, sugar and vanilla until light and fluffy. Gradually beat in gelatine mixture until combined. Fold in whipped cream. Pour mixture into prepared pan.

 

Allow several hours to set.

 

# Perfect served with Cooled Salted Caramel Sauce.