Gluten-free kinder cheesecake
Try our recipe for gluten-free kinder cheesecake and let yourself be carried away by the taste that unites generations. An unmistakable taste that will remind you of a favorite sweet from your childhood.
Ingredients
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Cookie dough
- 200 g of gluten-free cookies
- 100 g of butter
- 2 tablespoons of milk
→ round mold with Ø 24cm, or 20 mini cups , or 12 minicheesecakes
Filling
- 250 ml vegetable / animal whipping cream
- 400 g of sweetened condensed milk
- 500 g of mascarpone
- 180 g dried whole milk
- 10 g Liana food grade gelatin
- 100 ml of milk
- pinch of True Vanilla Liana
Frosting
- 100 g Liana milk chocolate
- 100 ml of whipping cream
- 2 KL sweetened condensed milk
- Cookie dough: Mix ground gluten-free cookies with melted butter and milk. Press the mass into the bottom of the mold.
- Filling: Let the gelatin swell in about 50 ml of milk for about 10 minutes. Add the remaining ingredients to the bowl, mix and beat with a mixer. Heat the swollen gelatin (in the microwave for approx. 30 seconds or over steam) and immediately whisk it into the filling.
- Apply the filling to the cookie dough. Smooth the surface with a spatula and let it harden in the refrigerator.
- Topping: Pour hot cream over the chocolate and mix. Add sweetened condensed milk and mix with an immersion blender until smooth.
- Pour the glaze over the hardened filling and leave it in the refrigerator, ideally until the next day.
- Decorate according to your imagination, e.g. kinder chocolates and grated white and milk chocolate.
Good tip 1:
We prepare gluten-free cookies according to our recipe:
https://www.lianasro.sk/nase-recepty/bezlepkove-susienky-polomacane-alebo-na-cheesecake
We prepare gluten-free cookies according to our recipe:
https://www.lianasro.sk/nase-recepty/bezlepkove-susienky-polomacane-alebo-na-cheesecake
Good tip 2:
You can prepare the classic gluten-free version with regular wheat butter biscuits.
You can prepare the classic gluten-free version with regular wheat butter biscuits.
Information:
From the listed ingredients, we can prepare 1 cheesecake (mould with Ø 24 cm), or 20 pcs of mini glasses, or 12 pcs of minicheesecake.
In the video recipe, 1 and 1/2 portions were used, from which we prepared: 1 cheesecake, 3 mini glasses and 1 minicheesecake.
From the listed ingredients, we can prepare 1 cheesecake (mould with Ø 24 cm), or 20 pcs of mini glasses, or 12 pcs of minicheesecake.
In the video recipe, 1 and 1/2 portions were used, from which we prepared: 1 cheesecake, 3 mini glasses and 1 minicheesecake.
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Ingredients
Add to cart
Print recipe
Share on Facebook
Cookie dough
- 200 g of gluten-free cookies
- 100 g of butter
- 2 tablespoons of milk
→ round mold with Ø 24cm, or 20 mini cups , or 12 minicheesecakes
Filling
- 250 ml vegetable / animal whipping cream
- 400 g of sweetened condensed milk
- 500 g of mascarpone
- 180 g dried whole milk
- 10 g Liana food grade gelatin
- 100 ml of milk
- pinch of True Vanilla Liana
Frosting
- 100 g Liana milk chocolate
- 100 ml of whipping cream
- 2 KL sweetened condensed milk
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