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.
Serves The Golden Girls or 12-16
Hands-on Time 30 minutes
Cooking Time 10 minutes
Baking Time 1 hour 30 minutes
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!
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