Simple Bake Cheese Cake (GF, egg free)
Simple gluten free and egg free bake cheese cake
- 200 g oat or divestive type biscuits (gluten free if desired)
- 75-80 g butter or margarine
- 200 g cream cheese natural flavour
- 1 kg quark or Turkish yoghurt natural flavour
- 1 lime
- 125 g caster sugar (150 ml)
- 2 tsp vanilla sugar
- 3 tbsp potato starch
Start by melting the butter or margarine. Let it cool a little if it's hot.
Line a spring form cake tin with baking parchment. Make strips from the baking parchment to cover the edges too. I used a tin 24 cm in diameter (ø 24 cm).
Place the biscuits into a food processor and mix until you have a fine crumble. Pour the melted butter in with the crumble and mix until combined. Press the mixture evenly into the cake tin to form the base.
Zest and squeeze the lime. You need both the zest and juice for the filling. Mix all the filling ingredients into a smooth mixture. Electrical hand mixer works well for this.
Pour the mixture on top of the biscuit base. Bake at 175 C for 20 minutes. Then reduce heat to 150 C and bake another 20-25 minutes.
Let the cake cool completely and then place in the fridge overnight. Carefully remove the cake from the spring form and transfer onto a serving tray. Decorate.