Gluten-Free Cheesecake
Gluten-Free Cheesecake
A savory sandwich cake for a festive table, with a base made of sliced rolls baked using a sourdough flour mix.
Servings
n. 10
servingsIngredients
- Bottom
300 g sliced rolls, about 4 pieces (https://www.virtasalmenviljatuote.fi/gluteenittomat-reseptit/gluteenittomat-palasampylat/)
100–125 g butter
- Stuffing
80 g rainbow trout roe
200 g cold-smoked rainbow trout fillet
1 each red onion
1 lemon juice
1/2 lemon zest
1 pot dill (set aside for garnish)
5 pcs gelatin sheets
2 dl whipping cream
350 g sour cream
200 g unflavoured cream cheese
1tspsalt
1 tsp black pepper
2 tbsp horseradish paste
- For decoration
dill
20 g eggs
cucumber and/or lemon
- Pursote
1 dl whipping cream
100 g cream cheese
Preparation
- In a food processor, pulse the rolls until crumbly, then add the softened butter. Start with 100 g and add more butter if needed. Line the bottom of a 24-cm springform pan with parchment paper and press the mixture into the bottom. Transfer to the refrigerator to await the filling.
- Place the can of herring upside down in a colander and set a bowl underneath. Transfer to the refrigerator to drain. Finely chop the onions and place them in a bowl. Grate the lemon zest into the mixture and pour in some of the juice. Reserve about half of the juice for the gelatin. Soak the gelatin sheets in cold water. Whip the heavy cream until stiff. Finely chop the dill and cold-smoked salmon. You can chop the salmon quickly using a food processor or a knife.
- Place the sour cream and cream cheese in a bowl and season with salt, pepper, and horseradish paste. Bring the lemon juice to a boil and add the gelatin sheets. Using an electric mixer, gradually whisk the lemon juice and gelatin mixture into the sour cream in a thin stream. Stir in the roe, chopped salmon, red onions, and dill. Finally, fold the whipped cream into the mixture.
- Note: Please note that some of the contents of the standard packages (salmon and roe) have been set aside for garnish. If you don’t want the roe as a garnish, for example, you can mix the entire jar into the filling.
- Line the edges of the springform pan with parchment paper or use a baking ring. Pour the filling into the pan and let it set in the refrigerator for at least 4 hours.
- Garnish the cake with slices of cold-smoked salmon, roe, lemon slices, and dill. You can easily prepare this savory festive dish 1–2 days in advance! Store it in the refrigerator, tightly wrapped in plastic wrap.
