New York Cheesecake

My favourite cheesecake ever is the recipe from Le Pain Quotidien. This one here is a gluten free adaptation of that recipe, hope you enjoy!

Ingredients:

  • 4 eggs
  • 2 egg yolks
  • 600g Philadelphia cream cheese
  • 1tsp vanilla extract
  • 2 x 50g Dove’s Farm Gluten Free Flour
  • 200g sugar
  • 1 pinch of salt
  • 50g melted butter
  • 25g oats
  • 50g mixed seeds (pumpkin, flax, sunflower)
  • 1tbsp baking powder
  • 2tbsp milk

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Directions:

  • Preheat the oven to 200C
  • Grind the oats, mixed seeds, baking powder, 50g of flour and milk until it forms a dough (add milk if too crumbly)
  •  roll out and cut into digestive sized circles
  • bake until lightly golden (15 minutes)
  • Leave to the side to cool
  • Mix the sugar and the salt in a mixer
  • Add the cheese, mix for one minute
  • Add the eggs and egg yolks one by one
  • Mix until smooth
  • Butter a cake tray (preferably one with a removable bottom)
  • Mix the cooled cookies with melted butter in a blender, then spread  evenly at the bottom of the tray, press down lightly
  • Pour the cream cheese mix on top
  • Cook for 10 minutes at 200C
  • Lower temperature to 140C and cook for a further 35 minutes
  • Cool overnight in the fridge before serving (I promise, this bit is worth it!)

Tada!

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