BIO GLUTEN FREE CHEESECAKE MIX 485 g (295 g + 190 g) - BAUCK HOF

BIO GLUTEN-FREE CHEESECAK MIXTURE 485 g (295 g + 190 g) - BAUCK HOF

DESCRIPTION
The package contains 295 g of the mixture for the base of the cheesecake and 190 g of the mixture for the cheese mass.

INGREDIENTS
whole grain oat flakes * (gluten free) 47%, raw cane sugar *, corn starch *, cinnamon * (* certified organic ingredient)

NUTRITIONAL VALUE PER 100 g
Energy value: 1617 kJ / 382 kcal
Fat: 3.1 g
of which saturated fatty acids: 0.5 g
Carbohydrates: 80 g
of which sugars: 46 g
Fiber: 4.6 g
Protein: 6.2 g
Salt: <0.01 g

ALLERGY INFORMATION
May contain nuts and sesame seeds.

A METHOD OF PREPARING
Additional ingredients needed to prepare the cheesecake: 4 eggs, 125 g of butter, 750 g of ground curd, juice of 1/2 lemon.
Vegan version: 125 g margarine, 750 g natural soy or vanilla yogurt, juice from 1/2 lemon.
Melt the butter or margarine in a pan and add to the mixture to the bottom of the cheesecake, mix thoroughly. Fold the bottom into a 24 cm round greased or oiled baking tin. Press the bottom and sides of the mold down evenly (2 cm) with a damp spoon. Place the eggs, the ground curd and lemon juice in a bowl and mix vigorously with the cheese mixture with a whisk. For the vegan version, use natural soy yogurt and lemon juice. Pour the soybean mass onto the bottom of the cheesecake and spread it evenly. Put into a preheated oven (200 degrees Celsius) with the function of heating up and down and bake for 50 - 60 minutes. The dough is baked when the edges are brown and the cheese mass is cut on the top. Allow to cool down before slicing.

RECOMMENDED STORAGE
Store in a dry, cool place.

Manufacturer - name and address: BAUCK GMBH, DUHENWEITZ 4, 29571 ROSCHE