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Gluten-free baked cheesecake

The older I get, the more I am trying not to waste anything, so when I discovered I could make cottage cheese from soured milk, I was quite excited. Even more so when I realised the cottage cheese made the perfect beginnings of a baked cheesecake.

We rarely have milk go off in our house, but the other day it did happen because I accidentally left a couple of pints in the fridge and went away for 5 days. The milk was definitely a bit off by the time we came home, so I heated it to just below boiling then added in about 2tbsp cider vinegar. It curdled, then I strained it through a piece of muslin, rinsed it a few times and ended up with this rather grainy stuff (pictured below). Its ricotta-like consistency made me think it would work beautifully in a baked cheesecake, and as I had some raspberries and limes lying around I reconfigured a recipe from my book, Gloriously Gluten Free, to make it. I was very happy with the outcome, particularly as it had a glow of virtuous non…

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