Golden: Rose-scented Cheesecake on a Coconut Base with Berry Compote

So we embarked on a gluten free cheesecake baking adventure last Thursday and it was very well received. Too bad our gluten free guest couldn’t make it. I guess that means we have an excuse to make it again though, at least!

I was very happy to read in the beginning of the cheesecake section that all the cheesecakes in Golden could be easily adapted to gluten free. I love a baked cheesecake more than just about anything so I have high expectations and rarely do cheesecakes live up to them. This was certainly an exception.

Aaron and I divvied up the tasks for the cheesecake preparation: I made the base and the compote while he conquered the cheesecake filling. The compote is basically some frozen raspberries cooked in a saucepan with sugar and a lemon that’s been cut in half until it boils and thickens. Then you pull the lemons out and over a mesh sieve juice the lemons into the mixture. It is so much easier to get all the juice out of a hot lemon. What a cool trick! Then it has a bit of rosewater and some fresh raspberries and strawberries stirred through before being refrigerated until ready to serve.

The base is pretty much a coconut macaroon – and what a clever way to make a cheesecake base gluten free! It’s simply coconut, butter, sugar, salt and egg that has been mixed together, pressed into the lined baking tin and baked until lightly golden – this took me about 20 minutes, while the recipe said 10.

Aaron tackled the filling which had all the usual cheesecake suspects – cream cheese, sour cream, eggs, sugar, flour which he used cornflour for – and then the flavorings added were rosewater and lemon zest. We poured this over the cooked base and baked it in the oven for 35 minutes.

I was so skeptical of this cooking time. I’ve never cooked a cheesecake so quickly or at such a high temperature. But, it turned out perfect! No cracks in the top and it was set yet creamy. Hallelujah!

The only weird thing about the cheesecake is this little concave side we have happening. I have no idea why that would occur?! It made the presentation not as beautiful as it could’ve been, but it’s hard to complain when it tasted so dang good!

Thanks Honey and Co – I now have to try all of Golden‘s cheesecake recipes!

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