For the base:
For the filling:
cream cheese (such as Philadelphia)
seeds from 1 vanilla pod
For the garnish:
fresh mint leaves
Crumble the Petit Single inside a dough cutter. Put the crumbs in a bowl, add the melted butter and mix until it forms a loose, sandy mixture.
Grease a springform cake tin and line the base with a disc of greaseproof paper. Press the biscuit mixture firmly into the bottom and up the sides of the cake tin, pressing and smoothing with the back of a spoon. Chill in the refrigerator for about 30 minutes. While the base is chilling, pour the cream cheese and sugar into the bowl of a stand mixer fitted with a whisk. Switch the mixer on at medium speed and beat the mixture for a couple of minutes. With the mixer running, drizzle in the beaten eggs until completely incorporated. Finally mix in the vanilla and fresh cream. Remove the bowl from the mixer and fold in the lemon juice using a spatula to prevent the mixture from collapsing.
When the base has chilled, pour the filling mixture into the centre, smooth the top with a spoon and bake in a ventilated, preheated oven at 165°C for 50 minutes.
The cheesecake will rise as it bakes, then shrink as it cools, forming a concave top, which can be filled with fresh berries and mint leaves, and dusted with icing sugar.
1. use gluten-free products,
especially those that are naturally gluten-free or made from gluten-free ingredients (e.g. products from Schär Foodservice).
2. Store separately
and always keep everything in specially designated, labeled and sealed containers.
3. own preparation areas
use these areas exclusively for the preparation of gluten-free food. If this is not possible: in any case, prepare gluten-free before gluten-containing and clean the workplace.