21. July 2020

Cheesecake is always good – and can be made lactose-free, gluten-free and egg-free.

Ingredients for a springform pan

For the base:

  • 150gr (gluten-free) oatmeal
  • 50gr rice flour
  • 70-80gr vegetable margarine
  • 40gr agave syrup (or other liquid sweetness)

For the filling:

  • 700gr yoghurt (we used soy yoghurt. Use what you can tolerate – the yoghurt should not be too liquid)
  • 50-60gr corn starch
  • 1 vanilla pod
  • 70gr sugar



Preheat the oven to 200°C.


Mix the two flours together and knead in the margarine and agave syrup until a slightly sticky dough is formed. Press the dough thinly into the form and put aside.


Cut the vanilla pod open lengthwise and scrape it out. Put the vanilla in a large bowl (you can discard the pod itself). Add the remaining ingredients for the filling and stir until smooth with a whisk. Pour the mixture into the mould and spread evenly with a spoon.


Bake at 200°C for about 30-40min. After cooling down top with icing sugar, chocolate or fruit and enjoy.


Bon appetite!

Tags: recipe