During my last weeks I have been buisy baking two different kind of cheesecakes.
For the first one I "stole" the receipe from the blog of my friend Martina. I love her cheesecakes, but she in actually in Ireland so I decided to bake one of them using her receips. I modify a bit the original because Martina used blueberry jam, but I don't like it, so I use da special lemon cream. Wanderful! My father really loved it and also my oldest sister, his houseband and my nieces. But my mother could not eat it because she has a lots of intollerances. So I tried to bake it again without dairy products and without whites, the two worst products for me mom. I replaced ricotta cheese with goat ricotta cheese and mascarpone with rice cream cheese. Finally, I replaced the whites with rice milk and corn flour. My mother loved it and now she would eat it everyday! I ate a slice of it and it was really good. Next time I will try to bake it also for my friend Martina who is allergic to dairy products, included goat milk. I have already found a possible solution and my mother has already offered herself to act for me as a guinea-pig.
I don't have a picture of my mother's cheesecake, because it was ate before I could take a picture of it, but I have a picture of a slice of classical cheesecake.
Here the ingredients of my mother's cheesecake:
For the base:
270gr of dry biscuit
For the cream:
250gr rice cream cheese
250gr goat ricotta cheese
3 egg yolks
3 table spoons of flour
1 cup of rice milk
2 teaspoons of corn flour
Chop up the bicuits and mix them with the molten margarine. Spread the base in a cake pan and put it in the fridge.
Mix the yolks with the sugar, add the goat ricotta cheese, the rice cheese and the flour.
Mix up the corn flour with the milk and add to the cream.
Spread the cream on the base and bake it at 180/200° for 30 minutes.
P.S. I have covered this cheesecake with chocolate cream, but you can put also fruit jams or other creams. My favourite has fresh strowberries, strowberry syrup and a bit of confectioners' sugar...yummie!