Bauckhof Cheesecake 485g organic
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Product detailed description
Cheesecake
Now GLUTEN FREE! With a crispy flaky base, you can do it without eggs, milk and butter!
Ready in just 10 minutes... mix, bake, done!
Without the use of genetically modified organisms or genetically modified ingredients, without the use of preservatives and additives.
Analysis of residues of individual ingredients.
Ingredients: Whole grain oatmeal* gluten-free 47%, beet sugar*, corn starch*, cinnamon*
*from controlled organic production
Nutritional values per 100 g
Energy value: 1617 kJ / 382 kcal
Fat: 3.1 g
of which: saturated fatty acids: 0.5 g
Carbohydrates: 80 g
from it sugars: 46 g
Salt: <0.01 g
class="tv_name wrmod_0">Preparation:
with egg and cottage cheese - Add: 125 g butter, 4 eggs, 750 g cottage cheese, juice of 1/2 lemon
for vegans - 125 g margarine, 750 g natural soy yogurt or vanilla, juice of 1/2 lemon
1. Quick base Melt butter or margarine and mix with the base mixture for the base. Leave for a while. Pour the flaky mixture into an ungreased tin. Press firmly into the bottom and pull out about 2 cm from the sides. Don't worry if everything seems a little crumbly, the flakes will firm up and crisp up during baking.
Tip: Flakes dipped in cold water with the back of a tablespoon can be easily pressed into the tin.
2. Quick filling - For the filling, add the eggs, cottage cheese and lemon juice to a bowl along with the basic icing mixture and mix briefly and intensively with a whisk. It is not necessary to separate the eggs. For an egg-free and dairy-free version, simply mix the soy yoghurt, lemon juice and basic icing mixture.
3. Baking - Pour the cottage cheese or yogurt mixture into the mold and distribute evenly.
Bake in a preheated oven at 200°C for 50-60 minutes on the lowest rack. This way the cake will be nicely crispy and not too dark on top. The cake is ready when the cottage cheese mass has risen in the middle. Bake on a gas stove at level 3. Please do not bake with convection. The vegan cake will only be cut to perfection after it has cooled down.
Variations: A wide variety of cheesecakes can be created from very simple ingredients.
After step 2, mix the other ingredients into the filling.
Vegan apple pie: 400 g soy yogurt instead of 750 g plus 200 g apple puree, a little cinnamon, salt and saffron
Chocolate cheesecake: 2 tablespoons grated chocolate
Almond cheesecake: 2 tablespoons grated almonds or ground almonds 2 tablespoons grated cheese
Coconut cheesecake: 5 tablespoons of grated coconut
Vanilla cheesecake: 1 pinch of bourbon vanilla
Lemon cheesecake: 1 teaspoon of grated lemon zest
For fruit variations, first cover the flaky base with fruit (e.g. sour cherries, strawberries, currants), before placing the filling in the mold.
Manufacturer: Bauck GmbH, Rosche
Additional parameters
| Category: | Baking and cooking mixes |
|---|---|
| Weight: | 0.1 kg |
| EAN: | 4015637821498 |
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