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Baking

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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

TO ORDER AT AMAZON.COM CLICK HERE

TO ORDER AT AMAZON.CO.UK CLICK HERE

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Gluten Free Cornflake Cheesecake

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.

Base
200g (8oz) cornflakes crushed
100g (4oz) butter or margarine melted
2 tbsp sugar

Cake
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

Topping
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