John Myers
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Eggnog Cheesecake (recipe Both Gluten-free and Made with Normal Flour)
The perfect eggnog cheesecake (recipe both gluten-free and made with normal flour) recipe with a picture and simple step-by-step instructions.
Ingredients for the gluten-free shortcrust pastry
- 220 gr Light, gluten-free flour
- 1 tsp Flea seeds
- 60 gr Sugar
- 1 pinch Salt
- 100 gr Butter
- 1 piece Egg
- 1 piece Egg yolk
Ingredients for the “normal flour mix” and the cheesecake
- 5 piece Eggs
- 250 gr Flour
- 50 gr Powdered sugar
- Salt
- 100 gr Cold butter in small pieces plus 1 tbsp soft butter for the pan
- 150 gr Sugar
- 1 piece Vanilla pod
- 1 kg Lowfat quark
- 200 ml Whipped cream
- 250 ml Advocaat
- Preparation for the gluten-free shortcrust pastry 220 grams of gluten-free flour 1 teaspoon of flea seeds 1 pinch of salt 100 grams of butter 1 egg 1 egg yolk
- Mix the flour with fiber husk (flea seeds), sugar and salt, add the egg, egg yolk and butter cut into pieces., Work everything into a dough that is not too firm. Place the dough in the refrigerator for 1 hour and then process accordingly.
- Preparation for the “normal dough” Separate 1 egg, mix 150 grams of flour, powdered sugar and 1 pinch of salt, add 100 grams of cold butter and the egg yolk. Process first with the dough hook of the mixer, then with your hands into a smooth shortcrust pastry. Shape the dough into a ball, place in a freezer bag and press flat. chill the dough for 30 minutes
- Continue with the “gluten-free cake” Preheat the oven to 160 degrees circulating air. Roll out the dough and put it in a springform pan. Give 28 cm (is a bit difficult but you can do it with patience). Then prebake in the preheated oven for about 15 minutes, remove and then continue with the recipe:
- 5th filling: Mix sugar and 100 g flour, add vanilla sugar, mix quark, whipped cream, 4 eggs and 150 ml egg liqueur with the food processor, then gradually add the flour mixture and the rest of the egg white. Then distribute everything together on the pre-baked shortcrust pastry, put in the oven and leave there for about 1 hour. COOKING TEST!
- 6th additional tip: Raspberry cheese cakes: for everyone who doesn’t like eggnog or where children eat with them: Replace eggnog with 150 grams of sour cream and instead of the eggnog topping, distribute 250 grams of raspberries on the curd mixture before baking.
- NOTE: “miff” i “rounded up” me because of the recipe, yes it is true, I orientated myself approximately on Traudel’s gluten-free cookbook; But anyone who has to do with this disease is happy when they get help with the difficult processability of the flour, but I find such an unqualified statement inappropriate, especially if you are not afflicted with this disease and have no idea Has! We can’t go to a restuarant and just order something. For us celiac sufferers, life is already enough, I don’t need to “turn on” third parties. Sure, I can bake for my husband with normal flour, but then I don’t eat anything. This is just for information. And for me the main thing is that ME and many others like the cake and that I baked it myself
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