Gluten-free Egg-leg cheesecakes

Step-by-step recipe for gluten-free portioned cheesecakes with cream from egg leg.

Recipe author – Sylvanas Nardone – author of recipes for gluten free diet

Time: 1 hour. 10 min. Difficulty: easy Servings: 12 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Gluten Free Flour Mix

• 3 tbsp. (435 gr.) White rice flour
• 1.5 tbsp. (190 gr.) Tapioca flour
• 3/4 Art. (120 gr.) Potato starch
• 1 tbsp. l (8 gr.) Xanthan gum (E415)
• 1.5 tsp (5 gr.) Salt

Sprinkling

• 1 tbsp. finely chopped gluten-free cookies with honey, about 9 cookies (Gluten-free cookie recipe, replace flour with flour coarse grinding)
• 1 tbsp. l brown sugar
• 1/8 tsp salt
• 1/8 tsp seasonings for pumpkin pie
• 2.5 tbsp. l (75 gr.) Butter, molten

Filling

• 400 gr. curd cheese, room temperature
• 1 tbsp. Sahara
• 3/4 Art. egg leg, room temperature
• 2 large eggs at room temperature
• 1 tbsp. l vanilla extract
• 1/4 tsp salt
• 1/4 tsp nutmeg

Egg Foot Cream

• 1 tbsp. greasy whipped cream
• 1/2 tbsp. egg leg
• 2 tbsp. l powdered sugar
• 1/8 tsp spice mixes for pumpkin pie

Recipes with similar ingredients: rice flour, tapioca, cheese curd, egg-toe, eggs, cream, vanilla extract, seasoning for pumpkin pie, nutmeg, icing sugar, sugar brown starch

Recipe preparation:

1. Make gluten-free flour mix: in a large bowl mix rice flour, tapioca, potato starch, xanthan gum and salt.
2. Cook the cake and sprinkle: preheat the oven to 160 ° C and fill out the 12 muffin form with paper inserts. In a little in a bowl combine the cookie crumbs, brown sugar, salt, mixture spice and butter. Leave about 1/4 tbsp. for sprinkling on finished cheesecakes, then lay out about 1 tbsp. l the resulting mixture on the bottom of each paper mold and press it. Bake until golden color, from 3 to 4 minutes; let cool completely. Not turn off the oven.
3. Cook the cheesecake: In a medium bowl with electric mixer mix curd cheese, granulated sugar, egg-feet, eggs, vanilla, salt and nutmeg with 2 tbsp. l flour mixtures gluten free until smooth. Put the dough in the cooked sprinkled molds so that each mold is 3/4 full. Bake until the cheesecakes are firm at the edges, but will not be fully cooked in the center, from 15 to 18 minutes. Cool the cheesecakes on the wire rack completely, then remove from paper molds.
4. Prepare the cream: using pure electric whip cream and egg-legs at high speed until the formation of soft peaks. Add icing sugar and seasoning for pumpkin pie. Beat at medium speed until hard steady peaks will form. Garnish Chilled Cheesecakes whipped cream and the remaining topping.