Over 60 mins
(12 servings)
Rate it:
Mean 3, rated 22 times


100 gmargarine or butter
1 dlsugar
2 1/2 dlProvena Gluten Free Baking Flour with Oats
1 1/2 tspbaking powder


400 gunflavoured creme cheese
50 gmargarin or butter (melted)
2 dlcream
1 1/2 dlsugar
1 tspvanillin sugar
2 tbsplemon juice
1 tbspcornstarch

For greasing the pan:

margarine or butter

For the edges of the pan:


  1. Grease and flour the edges of a round 20-22 cm springform pan. Cut a piece of baking paper to fit the bottom of the pan and place it over the base of the pan.
  2. Cream together the margarine and sugar for the crust. Add the egg, beating well. Mix together the dry ingredients and add to the mixture. Press the dough down into the base of the pan and around the edges. Put the pan into the refrigerator while you make the filling.
  3. Mix together the ingredients for the filling. Pour the filling over the crust.
  4. Bake the cake on the bottom shelf of a 175 degree oven for around 50–60 minutes.
  5. Let the cake cool in its pan, preferably overnight. Carefully remove the cake from its pan and if you wish, decorate it with fresh berries and fruit. The cheesecake is at its best the following day.

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