The White Cake - Cream and White Cheese Cake – Gluten-free version

👨‍🍳 Method

For the Crumb Crust

1. 1
   Mix the gluten-free biscuits (ground) well with the butter (melted).

   Bowl
2. 2
   Press the mixture into the bottom of a 24 cm springform pan and chill 30 minutes.

   Springform panRefrigerator

   💡Press down with the bottom of a glass: a dense, even crust doesn't crumble when you slice the cake.

To assemble

1. 3
   Preheat the oven to 170°C (340°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 4
   Whip the eggs with the sugar about 5 minutes, until the mixture puffed.

   ⚙ WhippingBowlHand mixerorStand mixerorWhisk

   💡Room-temperature eggs whip better than cold eggs. Take them out of the fridge 30 minutes before baking. Warm eggs also make a more stable foam that holds up in the oven.
3. 5
   Add the cheese, sour cream, gluten-free flour blend, lemon juice and vanilla and mix on low speed, just until the mixture is smooth.
4. 6
   Pour the mixture over the base in the pan.

   Baking pan
5. 7
   Bake 50–60 minutes, until the edges are set and the center just wobbles slightly.

   ⚙ BakingOvenBaking pan

   💡Run a knife around the edges halfway through baking and again when it comes out of the oven: the cake shrinks as it cools, and edges that stick make it crack.

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
6. 8
   Turn off the oven, open the door slightly and leave the cake inside 1 hour.

   Oven

   💡Gradual cooling in the turned-off, open oven keeps the top of the cake smooth, without cracks.
7. 9
   Chill in the fridge at least 4 hours, preferably overnight.

   Refrigerator