Cheesecake Delight: A Recipe for Food Lovers - Blog Naturparkregion Reutte

Since today is Cheesecake Day, I’m sharing my gluten-free cheesecake recipe with you.

I prefer a version with a biscuit base, as it’s quick and easy to prepare and requires only a few ingredients.

150 g gluten-free butter biscuits
75 g butter
25 g sugar
1 tsp cinnamon

1. Crush the gluten-free biscuits into coarse crumbs.

2. Mix the crumbs with the sugar and, if desired, the cinnamon. Transfer the mixture to a round springform pan.

3. Slowly melt the butter in a saucepan and combine it with the dry ingredients.

4. Press the mixture evenly into the base of the pan using the back of a spoon.

5. Place in the refrigerator to chill while you prepare the filling.

For the Cream

750 g ricotta
200 g crème fraîche
180 g sugar
20 g vanilla sugar
25 g cornstarch
Juice of ½ lemon
4 eggs
A pinch of ground tonka bean

6. Gently mix the ricotta, crème fraîche, sugar, vanilla sugar, and ground tonka bean until smooth, using a whisk or a stand mixer on a low setting. Sift in the cornflour (cornstarch) and stir until fully combined.

7. Carefully add the eggs and mix gently. Avoid beating the mixture too much so that no excess air is incorporated.

8. Spread the cream evenly into the springform pan over the chilled biscuit crust.

9. Bake at 160°C (fan/convection) for about 60 minutes. Do not open the oven during baking, as this may cause the cheesecake to collapse. The cake is ready when the edges are lightly golden and the filling has set but still has a slight wobble in the centre.

10. Turn off the oven and open the door, but leave the cheesecake inside for a while so it can cool down slowly. Then remove it from the pan and place it in the refrigerator to chill completely.

11. Slice and enjoy!

A Little Insider Tip:

I placed a pot of water in the oven while baking to keep the surface of the cheesecake smooth and prevent it from cracking.

If the cake is not fully set after the 60 minutes of baking time, simply add a few more minutes.

But keep a close eye on it – the cheesecake can brown quite quickly, which unfortunately happened to me as well.

Tip: The recipe works perfectly with gluten-free butter biscuits, making it a delicious treat for people with coeliac disease or gluten intolerance. Cinnamon and tonka bean can be omitted if you prefer, but they add a wonderfully subtle and refined flavour to the cake.