No-Bake Gelatin-Free Cheesecake with Berry Sauce – Gluten-free version

👨‍🍳 Method

For the Crumb Crust

1. 1
   Mix the gluten-free biscuits (ground) well with the butter (melted).

   Bowl
2. 2
   Press the mixture into the bottom and up the sides of a 26 cm Tart pan and chill 20 minutes.

   Tart / pie panRefrigerator

For the Cream Filling

1. 3
   Whip the cold cream on medium speed, until it starts to thicken.

   ⚙ WhippingBowlHand mixerorStand mixer

   💡Cold cream whips quickly and holds firm: warm cream won't hold air. Stop when the peaks are firm, before it turns grainy.

   💡Whip cream very cold, in a chilled bowl with chilled beaters, and stop when it holds firm: overwhipping turns it grainy and buttery.
2. 4
   Keep whipping on high speed to firm peaks.

   Hand mixerorStand mixer

To assemble

1. 5
   In a bowl, mix the cream cheese, powdered sugar, lemon juice and vanilla until the mixture is smooth.

   Bowl
2. 6
   Fold the whipped cream into the cheese mixture gently.

   ⚙ FoldingSilicone spatula

   💡Fold, don't stir: a wide motion from the bottom up keeps the air in the whipped cream, and the cake comes out light and airy.

   💡Fold with a spatula, in broad strokes from the bottom up, and stop when there are no streaks: vigorous mixing knocks the air out of the foam. Add whipped mixtures in stages: a quarter first, to lighten the mixture.
3. 7
   Pour the filling over the crust and smooth the top.
4. 8
   Cover and refrigerate at least 4 hours, preferably overnight, until the cake is firm.

   Refrigerator
5. 9
   Bring the mixed berries and sugar to a boil in a saucepan. Turn down the heat and simmer 5 minutes, until the fruit softens.

   ⚙ SimmeringStoveSmall saucepan

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
6. 10
   Cool completely and pour over the cooled cake.

   💡Pour on the topping only once it has cooled: a hot topping melts the cream underneath.