Gluten-free cheesecakes with blackberries
A perfect combination of sourdough, cottage cheese and sweet fruit.
Ingredients
Add to cart
Print recipe
Share on Facebook
- 175 ml of milk
- 10 g of yeast
- 1 tbsp granulated sugar
- 250 g Bakery mix Liana
- 50 g of mayonnaise
- 1 bag Vanillin sugar Liana
- 1 pc yolks
- pinch of salt
Filling
- 250 g soft cottage cheese
- 2 tablespoons powdered sugar
- 10 g Golden cream Liana
- Canned blackberries
Sprinkler
- 25 g of butter
- 2.5 tablespoons of sugar
- 2.5 PL Liana rice flour
Next we need
- Liana rice flour for sprinkling
- egg for brushing
- Mix sugar and yeast in 100 ml of milk and let the yeast rise for about 10 minutes. Put the Bakery mix, the other ingredients, the remaining milk and the prepared yeast into the food processor. We prepare the dough, which we leave to rise for an hour.
- Prepare the filling by mixing cottage cheese, sugar and Golden Cream. Let it harden in the refrigerator.
- Divide the dough into 8 parts on a floured work surface. We form a circle from each, in which we create a depression in the middle. Brush the edges with beaten egg, put 2 tablespoons of the prepared filling in the center, place blackberries on top and sprinkle with sprinkles. Prepare the sprinkles by manually mixing rice flour, sugar and butter into a loose mass. Bake at 200°C for about 15 minutes.
Add a review
Ingredients
Add to cart
Print recipe
Share on Facebook
- 175 ml of milk
- 10 g of yeast
- 1 tbsp granulated sugar
- 250 g Bakery mix Liana
- 50 g of mayonnaise
- 1 bag Vanillin sugar Liana
- 1 pc yolks
- pinch of salt
Filling
- 250 g soft cottage cheese
- 2 tablespoons powdered sugar
- 10 g Golden cream Liana
- Canned blackberries
Sprinkler
- 25 g of butter
- 2.5 tablespoons of sugar
- 2.5 PL Liana rice flour
Next we need
- Liana rice flour for sprinkling
- egg for brushing
Products to recipe
