Gluten Free Slow Cooked New York Cheesecake –

Name: Gluten Free Slow Cooked New York Cheesecake –
Ingredients: Cooking spray, for greasing cake tin; 155g gluten-free plain flour; 150g mixed nuts; 75g golden caster sugar; 70g butter, melted; 1 1/2 tsp vanilla extract; 450g cream cheese, room temperature; 100g agave nectar or golden caster sugar; 3 tbsp arrowroot flour; 2 large eggs, room temperature; 125ml soured cream or plain yogurt; 5oz gluten-free plain flour; 5oz mixed nuts; 2oz golden caster sugar; 2oz butter, melted; 15oz cream cheese, room temperature; 3oz agave nectar or golden caster sugar; 4fl. oz soured cream or plain yogurt; 15cm springform cake tin; Food processor; Cotton tea towel; Cooking twine; Step 1 Spray a deep 6”/15cm springform cake tin with cooking spray, line the base with parchment and spray again.; Step 2 Add 250ml of water to the Combi Pan and insert crisper plate. Set to one side.; Step 4 Rinse out the bowl of the food processor and wipe dry.; Step 6 Pour into the prepared cake tin and pat the tin on a work surface to remove any air bubbles. Place a tea towel tightly over the top of the cake tin and secure with cooking twine.; Step 7 Place cake tin onto Combi Pan and insert into Level 1. Close door and flip the SmartSwitch to AIR FRY/HOB.; Step 9 Remove from unit and transfer tin to wire rack until cooled completely. Once cooled place in refrigerator and chill for at least 4 hours but preferably overnight.; Step 10 Carefully remove outer ring and using a hot, damp knife cut the cheesecake into slices. Serve with a dusting of icing sugar and fresh berries if desired.

ninjatestkitchen.eu

Gluten-free slow cooked New York cheesecake | Made with cream cheese, agave nectar, and mixed nuts. Perfect for dessert lovers! Compatible with Ninja Combi All-in-One Multi-Cooker.

View Original

Share this recipe:

Ingredients

Cooking spray, for greasing cake tin
155g gluten-free plain flour
150g mixed nuts
75g golden caster sugar
70g butter, melted
1 1/2 tsp vanilla extract
450g cream cheese, room temperature
100g agave nectar or golden caster sugar
3 tbsp arrowroot flour
2 large eggs, room temperature
125ml soured cream or plain yogurt
5oz gluten-free plain flour
5oz mixed nuts
2oz golden caster sugar
2oz butter, melted
15oz cream cheese, room temperature
3oz agave nectar or golden caster sugar
4fl. oz soured cream or plain yogurt
15cm springform cake tin
Food processor
Cotton tea towel
Cooking twine
Step 1 Spray a deep 6”/15cm springform cake tin with cooking spray, line the base with parchment and spray again.
Step 2 Add 250ml of water to the Combi Pan and insert crisper plate. Set to one side.
Step 4 Rinse out the bowl of the food processor and wipe dry.
Step 6 Pour into the prepared cake tin and pat the tin on a work surface to remove any air bubbles. Place a tea towel tightly over the top of the cake tin and secure with cooking twine.
Step 7 Place cake tin onto Combi Pan and insert into Level 1. Close door and flip the SmartSwitch to AIR FRY/HOB.
Step 9 Remove from unit and transfer tin to wire rack until cooled completely. Once cooled place in refrigerator and chill for at least 4 hours but preferably overnight.
Step 10 Carefully remove outer ring and using a hot, damp knife cut the cheesecake into slices. Serve with a dusting of icing sugar and fresh berries if desired.