Ingredients
| Cheesecake base | |
| 100 g | butter or margarine |
| 3 dl | Helsinki Mills Gluten-free Tropical Muesli |
| Filling | |
| 1 | lemon |
| 800 g | unflavoured and full-fat cream cheese |
| 2,5 dl | granulated cane sugar |
| 3 tbsp | Helsinki Mills Gluten-free Oat Flour |
| 4 | eggs (3 whole and 1 yolk) |
| 150 g | crème fraiche |
| Berry sauce | |
| 2 dl | raspberries |
| 2 dl | strawberries |
| 0,5 dl | sugar |
| To decorate | |
| 2 dl | seasonal red berries |
Instructions
Please note! The cheesecake should be made on the day before it is served.
Melt the butter in a saucepan and measure in the muesli. Heat over a low heat, mixing until the muesli has absorbed most of the butter. Line a springform tin (approximately 20 cm in diameter) with a circle of baking paper. Tip the base mix onto the baking paper and press until even.
Make the filling. Carefully wash the lemon and then finely grate the zest. Beat the cream cheese with a whisk until workable. First add the sugar, and then the flour, beating the entire time. Then add the grated lemon zest and 1 tbsp lemon juice. Beat thoroughly.
Break in the three eggs one at a time, followed by the single yolk, mixing constantly. Then add in the crème fraiche. Pour the mixture into the tin and bake the cheesecake in the oven at 175 degrees Celsius for 60 minutes. Then turn off the oven, open the door slightly, and leave the cheesecake in the oven to cool and set. It is important for the cheesecake to cool slowly in order to prevent cracks from forming on the top of the cheesecake. Take the cheesecake out of the oven. Let it cool under some aluminium foil until it reaches room temperature and then put the cheesecake in the refrigerator overnight to set. Decorate the cake with berries just before serving and serve with berry sauce.
Berry sauce: Put the berries in a high-sided bowl, measure in the sugar, blend until smooth using an immersion blender, and then place in the refrigerator until it’s time to serve.