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Cincy Emily
Gluten-free cheesecake
Gluten-free English cheesecake.
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Ingredients
Directions
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Preheat the oven to 175 ºC. Grease the edge of the baking paper.
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Melt the butter. Grind the cookies in the food processor. Add the butter and let it rotate briefly until the butter is well mixed.
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Put the cake mixture on the bottom of the spring form and press it well with the back of a spoon.
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Split the eggs. Grate the skins of the scrubbed lemon and squeeze out the juice.
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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.
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Beat the egg whites in a clean, fat-free bowl. Spat the protein through the cream cheese mixture and scoop it on the bottom.
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Bake the cheesecake in the oven in 50-55 min. Golden brown and done. Allow it to cool completely.
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Sprinkle the cheesecake generously with icing sugar just before serving and cut it into points.
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Nutrition
460Calories
Sodium13% DV310mg
Fat48% DV31g
Protein16% DV8g
Carbs12% DV36g
Fiber4% DV1g
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