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  • Woman's Weekly

    Fabulous festive PUDDINGS

    Nov 04, 2020 6 minutes

    GLUTEN-FREE HONEY RICOTTA CHEESECAKE WITH A WALNUT BISCUIT BASE

    This no-bake cheesecake is best made the night before, which is perfect if you’re entertaining!

    SERVES 12

    ✣ 200g (7oz) gluten-free biscuits, we used Hobnobs
    ✣ 100g (3½oz) toasted walnuts
    ✣ 150g (5oz) unsalted butter, cubed For the filling:
    ✣ 350g (12oz) full-fat cream cheese
    ✣ 250g (9oz) ricotta
    ✣ 45g (1½oz) icing sugar
    ✣ 3tbsp honey, plus extra to serve
    ✣ 1tbsp vanilla extract

    For the decoration: (optional)

    ✣ 1-2 figs, cut into thin wedges
    ✣ 30g (1oz) pomegranate seeds
    ✣ 15g (½oz) toasted walnuts, chopped and coated in edible glitter

    You will need:

    ✣ 18cm (7in) springform cake tin, approx 7.5cm (3in) deep, greased and lined

    1 In a food processor, blitz the biscuits and walnuts to fine breadcrumbs. Melt the butter, then pour into the biscuit and nut mix, and combine. Press into the tin in an even layer.

    2 Set aside in the fridge for 30 mins.

    3 Meanwhile, make the filling

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