Gluten-free cheesecake

The origin of cheesecake is unknown, but it is believed to have originated in Ancient Greece. The ancient Greeks and Romans made a cheesecake-like dessert, made with goat cheese, honey and spices. The dessert was also popular in the Roman Empire, and was taken to other parts of Europe by Roman soldiers.

Cheesecake arrived in North America with European settlers. The first American cheesecake recipe was published in a cookbook in 1796. Cheesecake quickly became a popular dessert in the United States, and today it is one of the most popular desserts in the country.

There are many different cheesecake variations, but the classic recipe is made with cream cheese, sugar, eggs, flour and butter. The cheesecake is usually baked in a biscuit crust, and can be served with a variety of toppings, such as berry sauce, chocolate, or whipped cream.

Cheesecake is a delicious and versatile dessert that can be enjoyed by people of all ages. It's a perfect dessert for special occasions, or for a simple weekend snack.

Hier is a gluten-free cheesecake recipe.

Gluten-free cheesecake

Ingredients for the base:

1/2 cup demerara sugar
2 tea cups of rice flour
1 cup of sweet sprinkle tea
2 tablespoons of melted butter
1 tablespoon powdered yeast
300 g fresh cream (cream)
1 teaspoon of salt
1 lightly beaten egg
1 mold with a removable base 26 cm

Ingredients for the dough:

1,200 kg of cream cheese
6 eggs
2 tablespoons of vanilla essence
2 tablespoons of corn starch
2 cups demerara sugar

Ingredients for the syrup (jelly)

1 cup of Demerara sugar
1 cup of raspberry tea
2 cups of strawberry tea (leaving some whole for garnish)
1 cup of water at room temperature
1 cup of blueberry tea

How to prepare the base:

In a bowl, mix the rice flour, the sweet sprinkles, the sugar, the salt, the baking powder, and stir. Add the egg, the cream, and the butter, and keep stirring until it comes off the hands. If it gets soft, you can add more rice flour (it depends a lot on the cream; the creamier it is, the firmer the dough is). Line the bottom of the mold with the dough, pierce it with a fork to prevent it from lifting, and bake in a preheated oven at 180° for approximately 15 minutes or until golden.

Dough preparation method:

In a bowl, beat the cream cheese to soften, add a cup of sugar and beat until well incorporated, add the other cup of sugar, beating until incorporated, add the vanilla essence, the cornstarch, the eggs (one at a time), add one beaten egg, add another beaten egg, and so on. Pour the cream over the base and bake in a preheated oven at 180° in a water bath with already hot water for approximately 1:30 hours or until the dough is firm.

How to prepare the topping:

Place the blueberries, raspberries, strawberries, sugar, and water in a saucepan and heat over medium heat until thickened. Turn off the heat and set it aside.