I always think of hot summer days with this dessert. It’s got the perfect combination of two ingredients which just scream “summer”! I saw John Whaite make the recipe on a show one afternoon and thought, yes that’s my type of dessert and the fact it’s gluten free is an added bonus.
Using lime curd with the cream cheese gives just the right balance of sweetness and tartness for the filling. Using melted marshmallows with the coconut for the base is a stroke of genius!
Oh what can I say about this totally delicious and lemony cheesecake? Are there enough adjectives in the dictionary to describe the sharp yet sweet heavenly taste? Not sure but it’s a smooth and fresh tasting cheesecake and very easy to make. It uses lemon jelly as the setting agent.
I doubled up the base from the original recipe as I felt it was too thin and I used Hob Nob biscuits for a change from digestives which also meant that I didn’t add any sugar to the base ingredients – always a good thing 😉 Also don’t be tempted to use jelly granules here – use the good old squares of jelly for a perfect result.
I’ve given the Gluten Free substitutions below to make this for everyone to enjoy!
