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Recipe by
A delicious lactose-free cheesecake, perfect for those with intolerances who do not want to give up desserts!
Step 1 of 12: Crumble the biscuits, add the melted butter and mix well to prepare the base of the cake.
Step 2 of 12: Line a buttered springform pan with parchment paper and spread the mixture, pressing it down well with the back of a spoon.
Step 3 of 12: Let the base rest in the refrigerator for 30 minutes or in the freezer for 15 minutes.
Step 4 of 12: In a bowl, combine eggs, sugar, vanillin and lemon juice.
Step 5 of 12: Add the spreadable cheese and fresh cream, working with the whisk.
Step 6 of 12: Mix the batter and pour it over the base.
Step 7 of 12: Level well and bake in a static oven for one hour: at 180°C for the first 30 minutes and then at 160°C for another 30 minutes.
Step 8 of 12: While the cake is in the oven, prepare the sauce with strawberries and berries cut into pieces.
Step 9 of 12: In a non-stick pan, combine the red fruits with a tablespoon of icing sugar.
Step 10 of 12: Cook over low heat, stirring from time to time, to obtain a fairly thick sauce.
Step 11 of 12: Once the cake is cooked, let it cool. At that point, pour the sauce over it and decorate creatively with the berries.
Step 12 of 12: Cover the cake with cling film and let the cake rest for 4 hours in the refrigerator.
In gray: not detectedDetected
In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains lactose · Allergens detected: Gluten, Eggs, and Milk and dairy products
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.
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