Filter
Reset
Sort ByRelevance
Cincy Emily
Gluten-free cheesecake
Gluten-free English cheesecake.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 175 ºC. Grease the edge of the baking paper.
-
Melt the butter. Grind the cookies in the food processor. Add the butter and let it rotate briefly until the butter is well mixed.
-
Put the cake mixture on the bottom of the spring form and press it well with the back of a spoon.
-
Split the eggs. Grate the skins of the scrubbed lemon and squeeze out the juice.
-
Stir in the cream cheese and mix in the lemon zest, 3 tbsp lemon juice, the caster sugar and the vanilla sugar. Finally add the egg yolks.
-
Beat the egg whites in a clean, fat-free bowl. Spat the protein through the cream cheese mixture and scoop it on the bottom.
-
Bake the cheesecake in the oven in 50-55 min. Golden brown and done. Allow it to cool completely.
-
Sprinkle the cheesecake generously with icing sugar just before serving and cut it into points.
-
140 minPastriesraisins, Elstar apple, unroasted walnuts, ground cinnamon, granulated sugar, liquid honey, lemon, unsalted butter, medium sized egg, wheat flour, baking powder, salt, frozen filo pastry, powdered sugar,Greek apple pie -
70 minPastriesraisins, boiling water, unsalted butter, white caster sugar, grated coconut, medium sized egg, kitchen syrup in pot, self-raising flour, powdered sugar,australian cake of breeding -
80 minPastrieswheat flour, powdered sugar, unsalted butter, salt, unroasted pecans, kitchen syrup, light brown caster sugar, fresh cream,Pecan Pie -
75 minPastriescold butter, wheat flour, white caster sugar, medium sized egg, Conference pears, almond paste, apricot jam, almond shavings,open pear cake
Nutrition
460Calories
Sodium13% DV310mg
Fat48% DV31g
Protein16% DV8g
Carbs12% DV36g
Fiber4% DV1g
Loved it