Gluten-free cherry cheesecake
Cookie dough
- 200 g of gluten-free butter cookies
- 100 g of butter or vegetable fat
- 2 spoons of milk
Filling
- 200 ml of milk
- 2 pcs (60g) Whipped cream delight Liana/powdered whipped cream
- 500 g soft cottage cheese
- 160 g powdered sugar
- 20 g Liana food gelatin
- 100 ml of milk
- 30 g Liana sour cream stabilizer
- 2 spoons of sour cherries in jelly
Frosting
- 50 g Liana sour cream stabilizer
- 40 ml of water
- 70 g Liana white chocolate
- 30 ml of whipping cream
1. Crush the biscuits and combine with melted butter and milk. Press the prepared mass into the bottom of a cake pan lined with baking paper. Put in the refrigerator for about 15 minutes.
2. Let the gelatin swell in 100 ml of milk for about 10 minutes.
3. Whip whipped cream delight and whipped cream stabilizer sour cherry in milk, add sugar, soft cottage cheese.
4. Dissolve the swollen gelatin in the microwave and immediately beat it into the filling with a whisk. Finally, we add cherries to the jelly.
5. Spread the filling on the cookie dough and let it harden in the refrigerator for 1-2 hours.
6. Mix the sour cherry stabilizer in water. Heat the chocolate and cream until the chocolate melts. Immediately pour the stabilizer with water. Mix and strain through a sieve.
7. Pour over the filling and let it harden in the refrigerator until the next day.
A good tip:
We will prepare gluten-free cookies according to our recipe https://www.lianasro.sk/nase-recepty/bezlepkove-susienky-polomacane-alebo-na-cheesecake
Cookie dough
- 200 g of gluten-free butter cookies
- 100 g of butter or vegetable fat
- 2 spoons of milk
Filling
- 200 ml of milk
- 2 pcs (60g) Whipped cream delight Liana/powdered whipped cream
- 500 g soft cottage cheese
- 160 g powdered sugar
- 20 g Liana food gelatin
- 100 ml of milk
- 30 g Liana sour cream stabilizer
- 2 spoons of sour cherries in jelly
Frosting
- 50 g Liana sour cream stabilizer
- 40 ml of water
- 70 g Liana white chocolate
- 30 ml of whipping cream
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