Gluten-free grated cheesecake
A popular classic enhanced with sweet fruit that gives it freshness and color.
Ingredients
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Dough
- 400 g Cake mix Liana
- 3 PL Liana dark cocoa
- 150 g powdered sugar
- 1 bag Vanillin sugar Liana
- 1 yolk
- 250 g softened butter
Filling
- 500 g lumpy cottage cheese
- 500 g soft cottage cheese
- 4 egg whites
- 3 egg yolks
- 200 g powdered sugar
- 1 bag Vanillin sugar Liana
- 2 PL Golden cream
- 2 KL Liana lemon glaze
Next we need
- fat for greasing the mold
- fruit
- We mix the dry ingredients for the dough - cake mix, cocoa, powdered and vanillin sugar. We add the wet ingredients, yolk and butter, and work the dough by hand.
- Divide the dough into two parts, a larger 2/3 and a smaller 1/3 , wrap in foil and put in the freezer.
- Beat the egg whites until stiff. In the second bowl, mix the curds, gradually add the egg yolks, powdered and vanillin sugar, lemon glaze and golden cream. Lightly mix the prepared snow.
- Scrape the larger part of the dough onto the bottom of a greased baking sheet. Smooth the surface with a spoon and spread some of the cheese filling. Whoever wants can add fruit to taste, in our case it's strawberries. We apply the remaining filling and grate the second part of the dough.
- Bake at 180°C for 30 minutes. Let it cool completely.
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Ingredients
Add to cart
Print recipe
Share on Facebook
Dough
- 400 g Cake mix Liana
- 3 PL Liana dark cocoa
- 150 g powdered sugar
- 1 bag Vanillin sugar Liana
- 1 yolk
- 250 g softened butter
Filling
- 500 g lumpy cottage cheese
- 500 g soft cottage cheese
- 4 egg whites
- 3 egg yolks
- 200 g powdered sugar
- 1 bag Vanillin sugar Liana
- 2 PL Golden cream
- 2 KL Liana lemon glaze
Next we need
- fat for greasing the mold
- fruit
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