Well, it was about time for another baking session! I had to give it three attempts until I got the knack of flour-free Cheesecake. I think the result is more than presentable. It is ridiculously easy, prepared in no time and you don’t need to feel that guilty ;)
17.5 oz / 2 cups light quark / light cream cheese
1 cup almond milk
2 eggs, medium size
1 pack for making pudding / custard (hot prep)
1 tbsp lemon juice
Preheat the oven to 390°F / 200°C. Whisk together all ingredients and pour into medium sized baking tin. Bake for about an hour and let it cool down slowly inside the oven.
That’s it! I tried a few variations and especially adding a bit of grated cocoa and cinnamon is one of my favourites. Just try a few things.
The cake rises quite strongly, but it also collapses – especially if you do not let it cool down in the oven gradually. I tried a recipe with baking powder, but it didn’t do any good. The cake is best if it is not only cooled down in the oven but served cold from the fridge.
Don’t be surprised about the consistency of the dough, it is supposed to be that fluid. I greased and powdered (with bread crumbs) my baking tin out of habit, but the cake seems to come of the tin nicely anyway.
Up and at’em!