06 May Baked Lemon Cheesecake
This easy to make gluten free cottage cheese cake is a nice treat with tea or coffee, the flavour is bright its perfect for afternoon company or dessert after a meal
In a large bowl mix the all purpose flour, sugar and salt, cut the butter into the flour mixture in 1 Tbsp
chunks and with either a fork or a pastry cutter, cut the butter into the flour so you end up with little
peas of butter and flour.
Add the chilled water start with 3 Tbsp and add it one at a time after that, until the dough sticks
together enough to roll
put a piece of wax paper on a pastry board and sprinkle it with sweet rice flour (we use sweet rice flour
because it is finer and not grainy if you use regular rice flour your crust will be grainy and we use the
wax paper so the pie crust is easier to handle and keep in one piece) roll out to fit a 8x8 square glass pan.
Refrigerate until you're ready with the filling.
Preheat oven to 350F
Sift flour, baking powder in salt in bowl
In a separate large bowl using a hand mixer beat butter and sugar until fluffy
add eggs one at a time mixing well after each addition, then add vanilla, lemon rinds and cottage cheese, mix well
Gradually add dry ingredients to wet until combined.
Pour the filling into your chilled pie crust and sprinkle remaining 1 tbsp sugar on top
Bake for 1 hour, the top should be lightly browned.
Ingredients
Directions
In a large bowl mix the all purpose flour, sugar and salt, cut the butter into the flour mixture in 1 Tbsp
chunks and with either a fork or a pastry cutter, cut the butter into the flour so you end up with little
peas of butter and flour.
Add the chilled water start with 3 Tbsp and add it one at a time after that, until the dough sticks
together enough to roll
put a piece of wax paper on a pastry board and sprinkle it with sweet rice flour (we use sweet rice flour
because it is finer and not grainy if you use regular rice flour your crust will be grainy and we use the
wax paper so the pie crust is easier to handle and keep in one piece) roll out to fit a 8x8 square glass pan.
Refrigerate until you're ready with the filling.
Preheat oven to 350F
Sift flour, baking powder in salt in bowl
In a separate large bowl using a hand mixer beat butter and sugar until fluffy
add eggs one at a time mixing well after each addition, then add vanilla, lemon rinds and cottage cheese, mix well
Gradually add dry ingredients to wet until combined.
Pour the filling into your chilled pie crust and sprinkle remaining 1 tbsp sugar on top
Bake for 1 hour, the top should be lightly browned.
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