I made this "cheese" cake for dairy intolerant friends who are also gluten intolerant. It was a huge hit. I made the cake base as well, but you can of course buy a cake base. We don't have gluten free cake bases here in Melbourne, so I make it myself.
Ingredients
- 2 containers of pareve cream cheese (but if you want it dairy, normal cream cheese is fine too)
- 1 cup of blueberries (or other berries)
- 2 packs of (gluten free) cookies
- 1 stick of pareve margarine (or butter if you want it dairy)
- ½ cup of orange juice
Directions
- Place the cookies in a blender or food processor and pulverize into crumbs.
- Melt the margarine and mix the crumbs with the melted margarine.
- Press into a prepared cake tin so you have a nice base. Make sure you press a bit of an edge as well.
- Place in the fridge for about 1-2 hours until the base is hard.
- Mix the pareve cream cheese, blueberries and juice in a bowl until it is the consistency of cream. It shouldn't be too runny and it shouldn't be too stiff, just in between.
- Place the filling on the now hard base and put back in the fridge. It's ready for eating, but you want to keep it refrigerated until you eat it.
i put it in the freezer and it ruined the whole cake so don't try it