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Recipe by
A gluten-free American cheesecake, simple to prepare and delicious, perfect for those who are intolerant to gluten and for those who want a light dessert.
Step 1 of 3: For the base: melt the butter in a bain-marie and crush the biscuits in a blender. Line a medium-sized springform pan with baking paper. Mix the biscuits and melted butter and spread the mixture over the bottom and sides of the pan. Put in the fridge to cool for 20 minutes.
Step 2 of 3: For the filling: in a bowl, crack the eggs and add the sugar, the fresh cheese and mix with a whisk. Gradually add the corn starch, vanillin and fresh cream, continuing to mix until the mixture is smooth.
Step 3 of 3: Pour the cheese mixture over the biscuit base. Level with a spatula and bake at 160°C for 80 minutes. Let the cheesecake cool and decorate with the berries and icing sugar before serving.
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In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains lactose · Contains nickel · Allergens detected: Eggs and Milk and dairy products
In gray: not detectedDetected
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
