Gluten-free cheesecake –
Today the gluten-free recipe of the traditional cheesecake, which I garnished with gluten-free “dulce de leche” by Nestlé. For the base, I used the “Maria” cookies by Hacendado-Mercadona (Spanish brand), but that’s okay any type of gluten-free cookies (chose ones with simple flavor and not too sweet).
Gluten-free cheesecake
Preparation time 30 minutes (excluded rest in the refrigerator for 4 hours)
Ingredients:
240 grams of Philadelphia
250 ml of double cream
150 grams of sugar
4 egg yolks
10 grams of gelatin sheets
For the base:
200 grams of cookies (“Marie” or “Digestive”)
100 grams of melted butter
Chop the cookies and mix with melted butter; make a base in a Springform pan and put in the refrigerator for about an hour.
Soak the gelatin in cold water. Beat egg yolks with sugar.
Heat the double cream and dissolve inside the cheese, turn off the heat and add to the mixture of eggs. Put on the heat, add the gelatin and cook, stirring constantly, for 2-3 minutes.
Pour the mixture over the biscuit base and put in a refrigerator to solidify for at least 3 hours.
Once ready garnish with caramel, jam, chocolate or fruit.
More gluten-free desserts:
