Birthday Cheesecake

Hello everyone, and welcome back to Gluten Free Hannah!

If you read my last blog post (here), you’ll know that it was my birthday this week. I spent last weekend in London with my family, and I was back in Bristol to celebrate with my friends on Monday.

Whilst I was in London, two of my friends, Kamila and Julia, took it upon themselves to make a gluten free cake for me. Let me tell you, they did so well! They made me a Birthday Cheesecake and it was amazing, so they have given me the recipe to share with you all.




For the base

230g of crushed gluten free chocolate digestive biscuits (Kamila and Julia used Sainsbury’s Deliciously FreeFrom chocolate digestives)

60g finely chopped walnuts

1 tbsp sugar

> ½ tsp ground cinnamon

> 6 tbsp melted butter

For the filling

> 3 packets softened cream cheese (230g each)

> 225g and 2 tbsp sugar

> 230ml 2% milk

> 2 tbsp gluten free flour (Sainsbury’s Deliciously FreeFrom self-raising flour)

> 1 tsp vanilla extract

> 3 large eggs, lightly beaten

> 380g dulce de leche (Kamila and Julia couldn’t get any dulce de leche and so made their own by mixing a can of condensed milk with half a can of brown sugar)

For the topping

> 100g dulce de leche

> Twirl chocolate bars, crushed (or any chocolate of your choice)

> Caramel

> 3 tbsp hot water

Preheat the oven to 180°C, and place a round cake tin (about 9”) on a double layer of foil. Securely wrap the foil around the edge of the tin.

In a large bowl, combine the crushed biscuits, walnuts, sugar, cinnamon and butter. Press it into the bottom of the tin and 2 inches up the sides.

In another large bowl, beat the cream cheese and sugar until smooth. Beat in milk, flour and vanilla extract, add in the eggs and lightly beat until combined. Pour this onto the base.

Pour the dulce de leche (or homemade version) into a microwave safe bowl and heat gently until softened. Then drop the dulce de leche into the tin using a tablespoon.

Place the cake tin into the centre of a deep side baking tray and add 1 inch of hot water to the baking tray. Bake for 60-70 minutes, or until the centre is just set and the top looks dull

Remove the cake tin from the baking tray and let cool on a wire rack. Gently run a knife around the edge of the tin to loosen and let cool for 1 hour.

Now add the topping. Spread some caramel over the top and crumble some twirl bars over the cake.

Leave in the fridge overnight to set.

If you can’t already tell from the photos, this was soooo delicious, thank you so much to Kamila and Julia for making it for me! (Also thank you Julia for taking the photos!) By the time we had shared it out there was absolutely none left, it went down so well!

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Until next time,

Hannah x



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