Gluten-free and lactose-free chocolate cheesecake
I am very excited to present this cheesecake to you because Gullón Cookies asked me to try their cookies.
Ingredients · Servings 8
- 150g of Gullón Hookies Sharkies Gluten-Free Chocolate Biscuits
- 70g of lactose-free butter
- 500g of lactose-free cream cheese
- 100 g of sugar
- 2 eggs
- 1 additional egg yolk
- 200 ml of lactose-free whipping cream (with a minimum of 35% fat)
- 1 teaspoon of vanilla essence
- 1 tablespoon of cornstarch
- 40 g de galletas de chocolate Hookies Sharkies Sin Gluten
- 20g of unsweetened cocoa powder
- 150 g Hookies Sharkies Gluten-Free galletas
- Some raspberries
- 1 mint leaf
Method · 1 h 10 min
- Line the base and side of the mold with baking paper.
- Crush the cookies, melt the butter and mix them together.
- Cover the bottom of the mold and press firmly against the bottom and side of the mold.
- Put it in the refrigerator while you prepare the filling.
- Beat the cream cheese with the sugar using a whisk, just until you get a smooth batter.
- Add the eggs one at a time and the extra yolk, beating lightly.
- Add the cream, vanilla essence and cornstarch, and stir.
- Crush the cookies very finely, add them and mix gently.
- Finally, add the sifted cocoa and stir until the dough is well mixed.
- Pour the mixture into the mold.
- Bake at 160°C for about 50 or 55 minutes —read the tips—.
- Let it rest for about 15 or 20 minutes inside the oven, turned off and with the door ajar.
- Refrigerate for at least 4 hours — preferably overnight.
- Using a hazelnut spread —make sure the brand you buy is gluten-free—, stick cookies around the edge of the cake: they add a fantastic crunchy touch to a delicate and smooth treat like cheesecake.
- You can decorate your cake with some raspberries and a sprig of mint.
Gluten-free and lactose-free chocolate cheesecake
You will need
- A round mold about 18 or 20 cm in diameter.
