Almond Polenta and Lemon Cake
Fat Free Apple Cake
Apricot & Almond Cake
Apricot Chocolate Roulade
Autumnal Apple Cake
Banana Tea Bread
Cornflake Base Cheesecake (light)
Cheesecake - Italian Style
Lemon (or Orange) Cheesecake
Cheesecake - Rhubarb & Ginger
Sticky Chocolate Orange Cake
Fresh & Dried Fruit Cake
Lemon Reverse Cake
Pesach Marmalade Cake
Pumpkin & Apple Cake
Poppy Seed & Wine Cake
(c)2005-12 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.
THE KOSHER CELIAC’S PASSOVER COOKBOOK BY ANNE LUDER
Gluten, Wheat & Soya Free Food filled with Flavour for all the Family
Available on kindle
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Dairy - vegetarian
This is my favourite Shavuot cheesecake and can be dressed up with an extra topping of fruit if you so wish. However, I prefer it just as it is. The cornflakes in the base give it an interesting crunch. Best of all is that by using curd cheese and quark for the cake and yogurt in the topping it brings the fat and calorie content down.
200g (8oz) cornflakes crushed
100g (4oz) butter or margarine melted
2 tbsp sugar
½ k (1lb) quark or (cottage cheese passed through a sieve)
½ k (1lb) curd cheese
4 large eggs
Juice ½ lemon
Teacup of sugar
Pinch of salt
Large carton yoghurt
2 tbsp fine sugar
dash vanilla essence
Line the base of spring form tin 22cm (9ins) and grease tin
Beat the eggs and sugar till light and fluffy add the cheese, lemon and salt and beat for about 10 minutes (yes even with an electric).
Melt the butter/margarine and mix with the crushed cornflakes and sugar.
Press cornflake mix into base and pour in the mixture, place in a preheated Slow oven - 150C, 300F, Mark 2, for 20 minutes.
While this is cooking, beat together the topping mix and put to one side.
Remove cake from oven, turn heat up to Moderate, 175C, 350F, Mark 4 , pour topping over cake and return to oven for a further 10 minutes.
Remove, the cake may ooze a little or look wet, don't worry, leave to cool, and then chill for at least 4 hours before serving