Gluten-Free Cheesecake

Gluten - Free Cheesecake

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Preparation Time
35 – 40 min

Cooking Time
10 min

Difficulty
Easy

140 g (14 soup spoons)	Gluten-free Flour
12 soup spoons (60 g)	Melted butter or clarified oil
	For the cream:
2	Egg
400 g	Organic Labneh Cheese
	For the cream:
1/2 water glass	Organic/homemade strained yogurt
1/2 water glass	Date syrup or organic apple juice concentrate
1 tea spoon	Vanilla extract
	For the above :
15 – 20 pieces	Strawberry
1/3 water glass	Date Juice

Set the oven to 160’C.
Mix and knead the base ingredients in a deep bowl.
Press and spread in a small sized springform mold covered with baking paper.
Set it aside.
Beat the cream ingredients in a deep bowl with a mixer until smooth and homogeneous.
Pour the cream over the base.
Bake for 1 hour and 15 minutes.
Hold the edge and shake gently to see if it is cooked.
If the edges are solid and the middle is swaying like jelly, it is.
Remove from oven and cool.
When completely cooled, carefully remove from the mold.
Leave in the refrigerator for 3-4 hours, preferably overnight.
Slice the strawberries.
In a saucepan, cook the dates together with the juice until the water evaporates.
Pour over dessert.
Garnish with fresh strawberries.
You can serve it when it’s cold.
Bon appetit!