There’s something so comforting about cheesecake. It’s like sophisticated nursery food – creamy and soft enough to not have to chew and sweet enough to satisfy even the most repressed inner child.
I have been craving cheesecake ever since I saw a BOGOF deal on cream cheese in my local supermarket last week. But I didn’t just want any old cheesecake. I wanted something warming and aromatic and definitely baked. This cheesecake is gorgeous with ginger, but for today’s mood at least, it had to be cinnamon.
Cheesecakes are much simpler to make than lots of people think. As long as the cream cheese is at room temperature before you whisk it up and you preheat the oven properly, very little can go wrong. The reason this is important is that fridge cold cream cheese can make for a grainy texture. This requires no water bath or other such faffing and, if you can’t be bothered to make your own biscuit base, just blitz up some shop bought gluten-free biscuits, mix with melted butter and a teaspoon of ground cinnamon and press it into the base and bake for 10 minutes, before carrying on with the recipe instructions below.
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