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Bezglutenski cheesecake

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Adjust Servings:
Podloga od keksa:
250 g bezglutenskog keksa Schar - Gluten free - Digestive
125 g maslaca Meggle
Krema od sira:
500 g svježeg sira z bregov
3 žlice meda
3 žlice sirupa agave Alnatura
sok od pola limuna
1 žlica arome vanilije Dr. Oetker
4 jaja
Krema od vrhnja:
600 g kiselog vrhnja 20% mm z bregov
2 žlice meda
1 žlica sirupa agave Alnatura
sok od pola limuna
1 žličica arome vanilije Dr. Oetker

Bezglutenski cheesecake

S medom

Podloga od bezglutenskog keksa, a krema s medom, bez šećera

Features:
    Cuisine:

      Ingredients

      • Podloga od keksa:

      • 250 g bezglutenskog keksa
        Schar - Gluten free - Digestive
      • 125 g maslaca
        Meggle

      • Krema od sira:

      • 500 g svježeg sira
        z bregov
      • 3 žlice meda
      • 3 žlice sirupa agave
        Alnatura
      • sok od pola limuna
      • 1 žlica arome vanilije
        Dr. Oetker
      • 4 jaja

      • Krema od vrhnja:

      • 600 g kiselog vrhnja 20% mm
        z bregov
      • 2 žlice meda
      • 1 žlica sirupa agave
        Alnatura
      • sok od pola limuna
      • 1 žličica arome vanilije
        Dr. Oetker

      Priprema

      Share

      Zagrijte pećnicu na 200°C. Kalup promjera 26 cm obložite papirom za pečenje.

      Za podlogu od keksa:

      Maslac rastopite u mikrovalnoj pećnici. Sameljite keks, dodajte rastopljeni maslac. Sve zajedno pomiješajte i utisnite u pripremljeni kalup. Stavite peći u zagrijanu pećnicu na 200°C samo 5 minuta.

      Krema od sira:

      Dok se podloga od keksa peče, brzo pripremite kremu od sira. Iscijedite pola limuna. Izmiksajte sir sa medom i sirupom agave. Dodajte sok od limuna i aromu vanilije, izmiksajte. Dodajte jaja, jedno po jedno i miksajte dok ne dobijete glatku smjesu.

      Izvadite podlogu iz pećnice. Pećnicu smanjite na 175°C. Kremu lagano izlijte na podlogu i vratite tortu u pećnicu još 35 minuta.

      Kad je torta skoro pečena, pripremite kremu od vrhnja:

      U zdjelu stavite vrhnje, med, sirup agave, sok od pola limuna, aromu vanilije i sve dobro izmiksajte.

      Nakon što se pekla 35 minuta, izvadite tortu iz pećnice. Lagano izlijte kremu od vrhnja i vratite u pećnicu još 10 minuta na 175°C. Onda ugasite pećnicu i ostavite tortu još 10 minuta u ugašenoj pećnici. Nakon tih 10 minuta, izvadite tortu iz pećnice. Torta je još uvijek jako mekana. Ne vadite je toplu iz kalupa. Neka se ohladi prvo na sobnoj temperaturi, a onda je stavite u hladnjak preko noći. Tek tada možete tortu izvaditi iz kalupa i poslužiti!

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      Comments

      comments

      Martina

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