Basque Cheesecake from NOMIX (gluten-free)

Sweet gluten-free

A creamy crustless cheesecake prepared in one bowl. It is baked briefly at a high temperature – the result is a golden-brown surface, a silky centre and an unforgettable vanilla flavour. Once chilled, it slices beautifully. Prepared for us by food blogger Charlie - ohmyschhef

Ingredients

400 g cream cheese
120 g sugar
250 ml 30% cream
3 eggs
Vanilla – lots, a lot – to taste
20 g NOMIX gluten-free flour
5 g corn starch

For this recipe you need the following products:

Directions

Preheat the oven to 240 °C. Briefly whisk the cream cheese until smooth. Add the sugar and vanilla and whisk until smooth and creamy. Beat in the eggs one at a time, whisking only briefly each time. Stir in the cream, NOMIX and corn starch – the batter should be smooth and slightly runny.
Pour into a cake tin lined with baking paper (you can crumple the paper first so that it holds its shape better).
Bake for approximately 30 minutes, until the edges are golden brown and the centre is still slightly jiggly.
Leave to cool at room temperature, then transfer to the fridge for at least several hours.
Serve on its own or with fresh fruit and strawberry sauce (the recipe is also available on Nominal.cz!). For clean slices, cut with a sharp knife rinsed in hot water.

Our tip: The more vanilla, the better – don't be afraid to use plenty. For a fresher flavour, add grated lemon zest to the batter.