It was Thanksgiving and I thought it was important to honor Americans, so I tried a gluten free cheesecake recipe that was just right for me! You’ll love it. It’s not very #summerbody though…
So, here are the ingredients you’ll need for 8 servings:
- 200g of ground gluten-free Specula
- 50g of melted butter
- 600g of fresh cheese with or without lactose
- 1 lemon
- 2 eggs
- 25g of maizena
- 100g of heavy cream with or without lactose
- 20 cl of milk with or without lactose
- 80g of sugar (you can put more for the gourmands, up to 150g)
STEP 1: Mix the ground speculos with the melted butter and spread in a removable rim pan. It’s important to have a removable rim pan, otherwise it can be difficult to get your cheesecake out. If you don’t have one, you can still spoon out your gluten-free cheesecake!
STEP 2: Put the mixture in the oven for 10 minutes at 180°.
ETAPE 3: Mix the fromage frais to relax it, then add the cream, the lemon zest (according to taste), the sugar and finally the eggs one by one.
ETAPE 4: Pour the mixture on top of your speculos cake in your mould.
The baking is the most important part of the process, follow the steps below: After heating the oven to 210°, put your gluten free cheesecake in the oven for 10 minutes, then turn the oven down to 90° and bake for 1:00. Then leave it in the oven off for 1:00, then let it cool down in your kitchen and finally let it rest for 1 night.
So, not so bad, right?