Cream Cheese Gateau with Berries
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
2 h. 20 min.
Preparation
ready in 7 h. 20 min.
Ready in
Ingredients
for
6
- Ingredients
- 4 ½ ozs gluten-free Biscuit (plain)
- 0.333 cup unsalted butter (melted)
- 2 cups cream cheese
- ⅔ cup caster sugar
- 1 tsp vanilla extract
- 2 eggs
- ½ cup Sour cream
- ¼ cup lemon juice
- 1 Tbsp gluten-free all purpose flour
- To decorate
- gluten-free breadcrumbs
- Raspberries
Preparation steps
1.
Grease a 15cm|6" springform cake tin and line the base with non-stick baking paper.
2.
Mix together the biscuit crumbs and butter and press into the base of the tin.
3.
Beat together the cream cheese, sugar and vanilla until smooth.
4.
Add the eggs, soured cream, lemon juice and flour and beat until smooth. Spoon into the tin.
5.
Fill a the slow cooker with 1cm|1/2" of hot water and place a rack in the bottom. Place the cake tin on the rack.
6.
Cover the slow cooker with a triple layer of absorbent kitchen paper and the lid. Cook on HIGH for 1 3/4- 2 hours.
7.
Remove the lid and the paper and place the cheesecake in the tin onto a wire rack to cool to room temperature.
8.
Cover with cling film and chill for at least 4 hours.
9.
Remove from the tin and sprinkle with biscuit crumbs. Decorate with raspberries.
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