Cuppa Cheesecake (Gluten Free)

I wanted to make individual cheesecakes, originally a twist on my Baked Crème Brûlée Cheesecake, but gluten-free. As I worked on the recipe, it evolved in a few ways. The original oat base was too buttery, so I tweaked it. I debated mixing custard into the cheesecake layer versus keeping it separate, as in the original. Aesthetics and flavour separation won out, so I went with layers. I always flavour custard with tea when I can—especially since I’ve been drinking so much of it lately (tea, not custard; I’m not Vanessa). Finally, inspired by a toast, tea, and jam ice cream idea, I added a thin layer of fruit jam between the oat base and custard. I’ve also written the base as a separate biscuit recipe for those who want to whip up something quick and effortless.

Cuppa Cheesecake (Gluten Free)
Cuppa Cheesecake (Gluten Free)

Serves The Golden Girls or 12-16

Hands-on Time 30 minutes

Cooking Time 10 minutes

Baking Time 1 hour 30 minutes

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Ingredients

  • 450ml full-fat milk (divided)

  • 2–3 tsp loose-leaf tea or 2–3 teabags

  • 4 medium eggs (divided)

  • 2 medium egg yolks

  • 60g soft light brown sugar (divided)

  • 200g caster sugar (divided)

  • 100g cornflour (divided)

  • 1/4 tsp fine salt (divided)

  • 1 tbsp vanilla extract (or seeds from 1 1/2 vanilla pods)

  • 90g unsalted butter (cold, diced, divided)

  • 90g porridge oats (gluten-free)

  • 1/2 tsp baking powder

  • 400g cream cheese (room temperature)

  • 130ml sour cream

  • 4 tbsp seedless raspberry or strawberry jam

Equipment

  • Large saucepan

  • 2 large bowls

  • Hand whisk (silicone if possible)

  • Fine sieve

  • Jug

  • Spatula

  • 20cm square loose-bottom tin

  • Baking parchment

  • Food processor

  • Microwaveable bowl

  • Microwave

  • Electric whisk

Method

1. Make the tea-infused custard

  • Heat 430ml milk in a saucepan until simmering. Remove from heat and add the tea. Steep for 15 minutes.

  • In a large bowl, whisk together 2 whole eggs, 2 egg yolks, 30g light brown sugar, 100g caster sugar, 50g cornflour, and 1/8 tsp salt until thick and foamy.

  • Strain the tea-infused milk through a fine sieve into a jug, pressing to extract as much milk as possible. Top up to 400ml with cold milk if needed. Add 1 tbsp vanilla extract.

  • Gradually pour the milk into the egg mixture, stirring to avoid lumps. Return to the saucepan and cook over medium-high heat, stirring constantly, until thickened.

  • Remove from heat, stir in 20g butter, and transfer to a clean bowl. Let cool.

2. Prepare the oat base

  • Preheat the oven to 160°C/140°C (fan)/325°F/Gas Mark 3.

  • Line the cake tin with baking parchment.

  • In a food processor, blitz the oats, 20g cornflour, 1/8 tsp salt, baking powder, and 30g light brown sugar into a fine powder.

  • Add 55g butter and blitz until no lumps remain. Add 20ml milk and blitz to form a dough.

  • Press the dough into the lined tin and bake for 15 minutes. Let cool.

3. Make the cheesecake filling

  • Soften 15g butter in the microwave.

  • In a large bowl, whisk the cream cheese and softened butter for 5 minutes until light and fluffy.

  • Add 100g caster sugar and 30g cornflour, whisking until combined.

  • Add the remaining 2 whole eggs, 1 tsp vanilla extract, and sour cream. Whisk briefly to combine.

4. Assemble the cheesecake

  • Spread the jam over the cooled oat base.

  • Spoon the cooled custard over the jam and smooth with a spatula.

  • Pour the cheesecake mixture over the custard, shaking the tin gently to level.

5. Bake and cool

  • Bake on the middle shelf for 75 minutes.

  • Let cool completely in the tin (the top will sink). Chill in the fridge for at least 1 hour, or overnight.

6. Serve

  • Remove the cheesecake from the tin and cut into portions. For clean cuts, use a hot knife (dip in boiling water and dry before slicing).

Enjoy!

Related Recipes:

Oat Digestives (Gluten Free)

Cuppa Cheesecake (Gluten Free)
Cuppa Cheesecake (Gluten Free)