Gluten Free Autumn Cheesecake
Gluten Free Autumn Cheesecake
Cooking time
30
minutesGluten-free autumn cheesecake is perfect to enjoy at the coffee table. The cheesecake base is made from Virtasalmen Viljatuote's dark wholegrain teff flour.
Ingredients
- Bottom
2 eggs
0,75 dl brown sugar
1 ml rum and flavour
150 g carrot paste
0,5 dl rapeseed oil
1dlVirtasalmen Viljatuote's gluten-free dark wholegrain teff flour
1 tsp baking powder
1 tsp cinnamon
- Stuffing
2 dl whipping cream
2 dl spiced plum-cinnamon cream
100 g vanilla cream cheese
3 tsp vanilla sugar
5 gelatine
Preparation
- Bottom
- Whisk the eggs and sugar.
- Add the flavouring, carrot grating and oil to the foam.
- Mix the dry ingredients together and add to the foam.
- If the dough feels too loose, add a little more flour.
- Bake in a loose pan for about half an hour at just under 200 degrees (baking oven)
- Cool the cake base and place it in a washed loose pan with baking paper.
- Moisten the base with (lingonberry) juice
- Stuffing
- Trust the gelatine to a small amount of water.
- Whip the cream and add the other ingredients.
- Put the filling on top of the base and refrigerate overnight.
- Decorate the gluten-free autumn cheesecake any way you like.
Kirsi Epäpäilys | Villa Kanervan Baking Oven
Gluten-free pancake mix, 500 g 