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15 Minutes Gluten - Free Italian Lemon Cheesecake recipe



200 grams of gluten-free cookies
100 grams of rice crackers gluten (not just rice cakes , just not salty crackers )
100 g butter at room temperature
1 tin of condensed milk 350 grams (14 ounces) *
350 grams of white cheese spreadable at room temperature *
juice and zest of 2 large lemons
1 teaspoon pure vanilla extract *

Preparing the base

Place the biscuits and crackers in a plastic bag and grind into fine crumbs , such as sand . To do so, you have several possibilities : crushed them with a rolling pin , beat them against the table , pulverized them with a pestacarne . If you really do not want to do even this therapeutic effort you put them in a blender and crushed them .
Combine butter to the crumbs and mix until dough is that it seems the wet sand.
Transfer to a baking tray and nonstick opening of 20-22 cm the mixture , comprire good base and spread it along the sides to a height of 2-3 inches almenno , (mine was a tart mold with removable base ) . .
If you have fear of not being able to remove the cake from the pan with butter the base of the pan and then adagiadevi on a sheet of parchment paper. Close the pan and spread over the dough making it adhere well to the bottom and on the walls, To do that you can help yourself with a glass : lusate the bottom for good crush the base of the cheesecake and the sides to adhere the walls.
Cover with plastic wrap and transfer the pan in the freezer for 15 minutes.

Preparing the filling

Meanwhile, prepare the filling.
In a blender put the cheese and knead at medium speed until it is very soft, slowly add the condensed milk, the zest and lemon juice and then the vanilla extract .
Pour the filling into the base of the cheesecake and pass a spatula to smooth the surface .
Place in refrigerator for at least 4-5 hours.

Chill the cake, and eat it ....

Open the pan , transfer the cheesecake on a plate , if you have left one or two cm sheet of parchment paper this will be easy : gently pull the sheet and the cake will slip away from the base.
Serve and enjoy ......


You can use only cookies but I do not like the bases of cheesecake especially sweet , so I joined the rice crackers that are neutral , neither sweet nor savory .

The filling is very soft and supple, not jelly so it must be very cold in order to maintain consistency.

And ' necessary for the pastry shell contains the filling well , because as I said it is soft .

For a more acid taste add more lemon.

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