Glutenfree and lactosefree cheesecake is one of the favorites when I bring it for parties or birthdays. Eerybody likes it and it’s really easy to make too.
For the bottom you will need:
150 g. oatmeal
20 g. coarsely chopped nuts and / or almonds and / or pine nuts (optional)
25 g. coarsely chopped chocolate
50 g. oil
60 g. maple syrup
40 g. orange juice
Preheat the oven to 160°c/320°f. Mix all ingredients in a bowl and pour into a round springform. Press the dough into a form, so that the entire bottom is covered. Bake the bottom for about 25 min. Cool it down completely.
For the cheese-filling you will need:
5 sheets gelatin
3 dl. dairy whipping cream
250 g. lactosefree Philadelphiacheese
170 g. orange juice
50 g. lemon juice
100 g. sugar
Add gelatine leaves in water. Boil lemon juice, orange juice and sugar. Once the sugar has dissolved remove pan from the heat and stir in the gelatin so that it melts. Cool the mixture so that it becomes lukewarm. Whip the cream. Stir the cheese into a bowl and whisk in the juices. Whisk until the cheese and juice is mixed. Stir in the cream and pour over the cold cake bottom. Put the cake in the refriddgerator for 3-4 hours.
TIP: If you tolerate cottage cheese you can use 1 extra gelatin plate and a small cup of pureed cottage cheese (use a blender or food processor) in cream.