It’s not all coffee –
Roger’s also does a
great afternoon tea
GLUTEN FREE LEMON CHEESECAKE
Break free from the coffee chains and go independent for a
latte and gluten-free cake, courtesy of Roger’s Coffee Shop
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Our high streets are dominated by corporate coffee,
but we’d be amazed if there was anyone reading this
who didn’t prefer the sort of friendly service and freshly
prepared food you get in a great independent like Roger’s
Coffee Shop in Weymouth.
It started life as Roger’s Patisserie but now serves
great coffee and an increased range of snacks and light
lunches. Not to mention the near-legendary gluten-free
lemon cheesecake, the recipe for which we’re proud to
present on these pages.
Even just a cursory glance at Roger’s very favourable
Trip Advisor reviews will confirm the cheesecake’s
hallowed status and also how much the gluten-free
options, the emphasis on good quality, and the well
prepared food are appreciated by a load of loyal
customers. They are likely to be joined by newcomers
keen to take Roger up on his Feast Weymouth offers and
also the most generous coffee loyalty card going.
Ingredients Method
Serves 8-16
For the base:
125g melted butter
600g gluten free stem ginger
cookies, crushed
For the topping:
1.8l double cream
900g cream cheese
230g caster sugar
Juice of 2 lemons
3 sheets of leaf gelatine
3 tbsp lemon essence
1 tbsp vanilla extract
Zest of 2 lemons for decoration
1. Soak the gelatine in cold water.
2. Line the tin with greaseproof paper.
3. Melt the butter and mix with the crushed biscuits. Line the
bottom of the tin and refrigerate.
4. Zest the lemons and add 2 tbsp caster sugar with 100ml
water. Microwave for 1 minute and 20 seconds. Pour through a
sieve, keep the zest and discard the sugar syrup.
5. Cut the lemons in half and juice.
6. Whip the cream in a separate bowl. Before it is fully whipped,
add the cream cheese, vanilla extract, lemon essence and the
rest of the sugar.
7. Add the gelatine to the lemon juice and microwave for 20
seconds. Stir and leave to cool.
8. Add cooled gelatine mix to cream mix until it is combined
and stiff.
9. Smooth the mixture on top of the cooled biscuit base
10. To finish, decorate with 16 zest pieces around the edge
and enjoy!
www.menu-dorset.co.uk