This cake is gluten free and idiotically easy to make. I have made it hundreds of times and it has never failed. I created the recipe for my cafe, that was later sold. It was one of the clients favorite cake. Since this cake is no more sold in the cafe I can reveal the secret for you to enjoy!
Prepare a cake mold with non creasy paper. You need to make sure that you can easily remove the cake from the mold. If you want a higher cake, choose a smaller mold.
For the crust you need:
- 1 package of gluten free biscuits. For instance Semper Cola Kakor
- 30-50 g of butter (depends on how many grams of biscuits you have) for Semper Cola Kakor Ini used about 30 grams of butter.
Put the biscuits in a blender. Blend till smooth mixture. Put the mixture in a bowl. Add in 30-50 g of melted butter. Stir together well. Pour and press firmly to your papered cake mold to form the curust for your cheese cake.
For the filling you need:
- 400 grams of cream cheese
- 2.5 dl sour cream
- 1 can of sweetened condensed milk
- 4 egg yolks
- 2 teaspoons of vanilla extract
Mix the filling ingredients into a smooth batter. Do not whip. Just make sure everything is mixed well together. Pour the mixture on top of the crust.
Bake in 200 Celcius oven for 20 minutes. It appears to be too soft when you take it out of the oven. Do not worry. Let it cool completely before removing from the pin.
Decorate the cake and you are done. Please note! The chocolate balls in this picture might contain gluten, so make sure your decorations are gluten free, if you are making a gluten free variation.
This cake you can make into many different variations. Add in any flavor and you have orange, chocolate, lime, coconut cheese cake – what ever flavor you like!