Strawberry cheesecake - gluten-free
Perfectly fresh strawberry cheesecake, suitable for both gluten and gluten-free lovers of sweet desserts.
Ingredients
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Gluten-free cookies
- 150 g Universal mix Liana
- 70 g powdered sugar
- 1 egg
- 1 bag Vanillin sugar Liana
- 40 g softened butter
Cookie dough
- 200 g of biscuits
- 100 g of butter
- 1-2 tablespoons of milk
Filling
- 30 g Food-grade clear gelatin
- 100 ml milk (gelatin)
- 300 ml of milk
- 2 bags (60g) Whipped cream delight/powdered whipped cream
- 150 g granulated sugar
- 500 g of cottage cheese
- 2 bags Liana vanilla sugar
Frosting
- 7 g Food-grade clear gelatin
- 100 g of strawberries
- 2 tablespoons granulated sugar
- 200 ml water
Next we need
- strawberries
- Food-grade clear gelatin
- Water
- We combine all the ingredients for gluten-free cookies and make the dough by hand, which we roll out on a baking sheet lined with baking paper. Cut into smaller pieces and bake at 180°C for 10-15 minutes. Leave the baked cookies to cool.
- Crush the biscuits and mix with melted butter and milk. We press the mass into the bottom of a form lined with baking paper. Put in the refrigerator.
- Let the gelatin swell in the milk. Whip the whipped cream in milk together with sugar, add cottage cheese, vanilla sugar and beat thoroughly. Dissolve the swollen gelatin in the microwave and pour it into the filling while stirring constantly at high speed.
- Place fresh strawberries around the perimeter of the mold and fill with the filling, which has a thinner consistency. We put it in the refrigerator. After cooling, thanks to the gelatin, the filling hardens.
- Prepare the topping by mixing strawberries, to which we added sugar and 150 ml of water. Let the gelatin swell in the remaining water for about 5 minutes, melt it in the microwave and add it to the strawberry juice. Pour onto the cheesecake and put in the fridge to harden for min. 8 hours.
- We will decorate according to imagination. For example strawberries, which we previously wrapped in melted gelatin. Thanks to this, the strawberries retain their freshness and acquire a shine.
- Cut the cheesecake with a knife dipped in hot water.
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Ingredients
Add to cart
Print recipe
Share on Facebook
Gluten-free cookies
- 150 g Universal mix Liana
- 70 g powdered sugar
- 1 egg
- 1 bag Vanillin sugar Liana
- 40 g softened butter
Cookie dough
- 200 g of biscuits
- 100 g of butter
- 1-2 tablespoons of milk
Filling
- 30 g Food-grade clear gelatin
- 100 ml milk (gelatin)
- 300 ml of milk
- 2 bags (60g) Whipped cream delight/powdered whipped cream
- 150 g granulated sugar
- 500 g of cottage cheese
- 2 bags Liana vanilla sugar
Frosting
- 7 g Food-grade clear gelatin
- 100 g of strawberries
- 2 tablespoons granulated sugar
- 200 ml water
Next we need
- strawberries
- Food-grade clear gelatin
- Water
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