Gluten-free cheesecake

Name: gluten-free cheesecake
Cook time: 20 min
Total time: 75 min
Yield: 8
Ingredients: 75 g unsalted butter; 150 g gluten free digestive cookies; 3 medium sized egg; 1 lemon; 600 g cream cheese natural; 150 g white caster sugar; 16 g vanilla sugar bag of 8 g; 25 g powdered sugar

Gluten-free English cheesecake.

Ingredients

Kitchen Stuff

1 spring form (Ø 22 cm)

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.