Cheesecake with lemon - easy to make and tastes fantastic! (GLUTEN FREE)
This cheesecake is very easy to make and you do not need to use the oven.
Ingredients
Cake base
- 300 gram Digestive oatmeal cookies (gluten free)
- 150 gram melted butter
- 5 tbsp coconut mass
- 3 tsp vanilla sugar
Stuffing
- 3,3 dl whipping cream
- 1 can sour cream
- 200 gram cream cheese mandarin and pineapple
- 4 tsp vanilla sugar
- 1 pcs lemon (juice)
- 2 dl boiling water
- 1 pack lemon jelly
Topping
- a little finely grated lemon peel
I think this cake is incredibly good! It is fresh and with a good acidity from the lemon. It is easy to make and can be used for both birthday celebrations, desserts and tile lotteries. I think Cheesecake is something almost everyone likes. Bake the base for 10 minutes and then it only needs 2-3 hours in the fridge before it is done.
Step 1
Start by making the base. You do this easily by crushing the oatmeal biscuits together with coconut, vanilla sugar. Mix this well with the melted butter. Rub together to a smooth mass and press evenly into a cake tin. I use parchment paper under the base. Bake for 10 minutes in 180 degree hot air. Allow to cool before adding the cake filling.
Step 2
To prepare the filling, start by boiling 2 dl of water and mix in the lemon jelly as described on the package. Add the lemon juice together with the jelly. Pour cream cheese, sour cream and whipped cream, vanilla sugar into a food processor. Stir until it has become a completely smooth mass. When the lemon jelly has become a little colder, pour this into the batter and mix a little more. Whisk together until it thickens, but not as thick as a cream. When the bottom is cold, just pour it over the base and put in the fridge. Here it must stand for a minimum of 3 hours.
Step 3
Before serving, I sprinkle over grated lemon peel and cut into nice pieces. This sour cheesecake is fast becoming a new favorite on the cake table. Good luck.
