This gluten free cheesecake has a lovely. crunchy base made from the gluten free Maple Sunrise cereal, from Nature's Path. With a smooth, rich topping, this recipe is also egg free and vegetarian.
Line a 20cm springform round baking tin with baking paper and set aside.
Put the Maple Sunrise into a food processor and blitz - you want it to still be a bit chunky for the best texture.
Melt the butter in a large pan, and once melted add the blitzed Maple Sunrise. Stir until fully coated and then press firmly into the bottom of the lined pan until even. Chill in the fridge for 1 hour.
Add the cream cheese and icing sugar to a large mixing bowl and beat using an electric mixer for 1-2 minutes until smooth.
Add the double cream and vanilla extract and beat for another 2-3 minutes until the mix starts to thicken.
Add the cold water to a pan and sprinkle in the vegan gelatine powder. Heat gently, stirring until dissolved. Once it has dissolved, add the mix to the cheesecake topping mixture and beat for another minute.
Remove the tin from the fridge. Pour the mixture onto the base and spread evenly. Smooth the top with a spatula and chill overnight.