Delight in the heavenly simplicity of cheesecake, a luscious dessert that marries a velvety cream cheese filling with a crumbly crust.
Ingredients for 1 cake
- butter 150 g
- gluten-free gingerbread cookies or digestive biscuits 300 g
- vanilla sugar 1 tsp
- lactose-free philadelphia cheese 400 g
- lactose-free turkish yoghurt 200 g
- eggs 2
- ground cardamom 1 tsp
- cornstarch 2 tbsp
- granulated sugar 80 g
- raw lingonberries 125 g
- cranberries fresh or frozen
(for decoration)
Instructions
- Bottom: Preheat the oven to 150°C. Melt the butter. Put the cookies in a plastic bag and crush them into fine crumbs, or mix them in a food processor. Mix the crumbs with the melted butter. Press the mixture into the bottom and slightly up the sides of a 24 cm diameter springform pan.
- Filling: Whisk together all ingredients, except for the lingonberries, until smooth. Pour the mixture into the pie crust and then drop in the lingonberries.
- Stir with the handle of a spoon so that the lingonberries form a pattern. Bake in the middle of the oven for 50-60 minutes, until the cake has just set. Let cool and garnish the cake with lingonberries.
Hungry for more?
Download our app now for access to a wide variety of mouthwatering options to suit every taste bud.
Download the App
