One of the foods that is most missed on the gluten free dairy free failsafe lifestyle can be cheesecake. As my kids improve and show signs of tolerating casein, I decided to try this cheesecake, made with homemade cream cheese or quark, since they are not responding negatively to homemade yogurts. My theory is that the protein is totally pre-digested in 24 hours action by the live cultures in the yogurt, so if this yogurt is dripped for another 24 hours to get rid of the whey, it should be safe for people with dairy intolerances, as long as they don’t eat it all in one sitting. I had to forcibly remove it when half gone..but that’s another story.
You need to start this one or two days before you intend to bake the cheesecake, unless of course you already have curd cheese or cream cheese.
First make your cream cheese, if you don’t want to go the whole way, take a pack of preservative free full fat yogurt with active cultures, tip it into a colander lined with muslin or cheesecloth, and tie it up. Hang it on a hook suspended over a dish to catch the drippings. Its a good idea to warn people that it’s there, or you may find a trail of why in your kitchen when you come in for your morning tea. the washer-up of the day had efficiently removed the dish and put it in the dishwasher, apparently not noticing the tied up bundle of cheese above it. Yeah right..but it didn’t harm the cheese!! It will take at least 12 hours to drip out, or more. At the end of the process your cream cheese, or curd cheese will look like this.
Meanwhile get started on the pastry. Place 125 g of Nuttelex, 1/3 cup of brown sugar and 1 tbsp of golden syrup in the stand mixer and whizz it together. You can also do it by hand if you must, but after all the cooking from scratch, I use any device I can. Stop and sift in 1 1/4 cups of self raising gluten free flour, or plain flour and 1 tsp of baking powder. Mix to a soft dough, add a bit more flour if too soft.
Press it into a loose bottomed tart tin, making sure you cover the whole base and keep it a bit higher on the edges, only slightly.
Pour 1/4 cup of hot water into a small bowl and mix in 1 tbsp of citric acid, sprinkle over a few strands of saffron and allow it all to melt together.
Give your mixer bowl a quick rinse and tip in 500g of cream cheese, 1 cup of sugar or dextrose, and beat it to a smooth and silky gloss. Add 3 eggs one at a time, mixing well in between eggs. At the end stir in the citric-saffron liquid.
Pour into the pastry crust. ( yes, you did not have to prebake it).
Bake it in the center of a preheated oven at 180 C for 20 minutes. It will still be a little wobbly in the center, but dont worry. Take it out if the edges look a bit browned, maybe I should have dragged it out earlier, but I have a really dodgy oven bought with my second hand kitchen, that I need to replace. sometime. It still works, so why waste that money?
Turn the oven off, and leave the cheesecake in the oven for another 10-15 minutes. Then take it out, let it cool to room temperature and then place it in the fridge. Oops..someone nicked a large slice..
Here’s what a slice looks like close up..Im happy I added the saffron to get this golden lemony colour as sometimes the white of a baked cheesecake can be well, not white. I changed this recipe from the original, by doubling the quantities of the cream cheese, but I only increased the other ingredients by a third, to keep the sweetness in check ( It was still very sweet), and to avoid an egg whiff.