Axels sister is very allergic to egg in all forms, including in cakes. However she makes the most amazing cakes without egg…
This is her fantastic cheesecake:
10-12 servings
If you have problems with the measurements this is a good site for conversion:
http://www.onlineconversion.com/cooking_volume.htm
- 200 grams of Digestive biscuits
- 75 grams of butter
- 1 teaspoon of cinnamon
- 200 grams of cream cheese
- 2 dl sour creme (creme fraiche)
- 1 dl sugar
- finely grated lime-peel
- 3 leaves of gelatin
- 1 ½ dl juice concentrate of red currant or mixed red berries.
- 1/2 dl water
- 5 tablespoons of sugar
- 2 tablespoons of lime juice
- 2 dl red currant
- Crust: Put the oven on 175ºC. Crumble the Digestive biscuits in a blender and mix with cinnamon until evenly moistened. Press the crumb mixture onto the bottom of a 24cm Ø springform pan.
- Filling: Mix creme cheese, sour creme, sugar and lime peels.
- Pour the filling in the springform and bake in lower part of oven for approx. 30 minutes. The center of the cake should be slightly moist when removing it from the oven. Let it cool and put it in the refrigerator.
- Gel: Put the leaves of gelatin in cold water for 5 minutes. Mix juice concentrate and water in a small saucepan. take the leaves of gelatin out of water and put them in pan. Heat on low untill the leaves of gelatin dissolves and add lime juice. Let the mix cool untill the texture is like raw egg-white. Add red currant and pour over the cake. Put back in refrigerator untill gel is solid. Decorate with currant, leaves and strawberries.
