Lactose-Free Cheesecake

Name: Lactose-Free Cheesecake
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 8
Cuisine: Italia
Ingredients: 200 g Dry biscuits; 100 g Lactose-free butter; 500 g Lactose-free cream cheese; 100 mL Lactose-free fresh cream; 100 g Sugar; 2 units Whole eggs; 1 unit Egg yolk; 0.5 unit Lemon; 1 sachet Vanillin; 100 g Strawberries; 1 tablespoon Powdered sugar; 300 g Berries

@tuduu

A delicious lactose-free cheesecake, perfect for those with intolerances who don't want to give up on desserts!

Difficulty: Medium

Cooking time: 60 minCooking: 60 min

Preparation time: 20 minPreparation: 20 min

Country: Italia

tuduu@tuduu

Ingredients

No. Servings

Dry biscuits200g
Lactose-free butter100g
Lactose-free cream cheese500g
Lactose-free fresh cream100mL
Sugar100g
Whole eggs2unit
Egg yolk1unit
Lemon0.5unit
Vanillin1sachet
Strawberries100g
Powdered sugar1tablespoon
Berries300g

Preparation Ingredients General Information Analysis Macronutrients

Preparation

STEP 1 OF 12
Crush the biscuits, add the melted butter, and mix well to prepare the cake base.
STEP 2 OF 12
Line a greased springform pan with parchment paper and spread the mixture, pressing it well with the back of a spoon.
STEP 3 OF 12
Let the base rest in the refrigerator for 30 minutes or in the freezer for 15 minutes.
STEP 4 OF 12
In a bowl, combine eggs, sugar, vanillin, and lemon juice.
STEP 5 OF 12
Add the cream cheese and fresh cream, working with a whisk.
STEP 6 OF 12
Mix the batter and pour it over the base.
STEP 7 OF 12
Level it well and bake in a static oven for one hour: at 180°C for the first 30 minutes and then at 160°C for another 30 minutes.
STEP 8 OF 12
While the cake is in the oven, prepare the sauce with strawberries and berries cut into pieces.
STEP 9 OF 12
In a non-stick pan, combine the red fruits with a tablespoon of powdered sugar.
STEP 10 OF 12
Cook over low heat, stirring occasionally to obtain a fairly thick sauce.
STEP 11 OF 12
Once the cake is baked, let it cool. Then, pour the sauce over it and creatively decorate with the berries.
STEP 12 OF 12
Cover the cake with plastic wrap and let it rest for 4 hours in the refrigerator.

General Information

Storage notes

Store in the refrigerator for up to 3 days.

More information

Let it cool and rest in the refrigerator to ensure a perfect texture.

Origin

Italia

Analysis

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Descrizione

Preparation

STEP 1 OF 12

Crush the biscuits, add the melted butter, and mix well to prepare the cake base.

STEP 2 OF 12

Line a greased springform pan with parchment paper and spread the mixture, pressing it well with the back of a spoon.

STEP 3 OF 12

Let the base rest in the refrigerator for 30 minutes or in the freezer for 15 minutes.

STEP 4 OF 12

In a bowl, combine eggs, sugar, vanillin, and lemon juice.

STEP 5 OF 12

Add the cream cheese and fresh cream, working with a whisk.

STEP 6 OF 12

Mix the batter and pour it over the base.

STEP 7 OF 12

Level it well and bake in a static oven for one hour: at 180°C for the first 30 minutes and then at 160°C for another 30 minutes.

STEP 8 OF 12

While the cake is in the oven, prepare the sauce with strawberries and berries cut into pieces.

STEP 9 OF 12

In a non-stick pan, combine the red fruits with a tablespoon of powdered sugar.

STEP 10 OF 12

Cook over low heat, stirring occasionally to obtain a fairly thick sauce.

STEP 11 OF 12

Once the cake is baked, let it cool. Then, pour the sauce over it and creatively decorate with the berries.

STEP 12 OF 12

Cover the cake with plastic wrap and let it rest for 4 hours in the refrigerator.

Macronutrients (100 gr)

Energy (kcal)	259.9
Carbohydrates (g)	17.24
of which Sugars (g)	10.46
Fat (g)	18.95
of which Saturates (g)	10.04
Protein (g)	6.04
Fiber (g)	0.85
Sale (g)	0.14