Gluten-Free Cheesecake Recipe with Buckwheat

Gluten-Free Cheesecake Ingredients with Buckwheat

• 250 grams of buckwheat
• 250 grams of oatmeal
• 2 teaspoon of cinnamon
• 5 tablespoons of molasses
• for the filling:
• 250 grams of unsalted cottage cheese
• 500 grams of cream cheese
• 200 ml cream
• 3 pieces of eggs
• as much honey as you like
• vanilla (either liquid or powder)

How to Make Gluten-Free Cheesecake with Buckwheat?

1. Wash the buckwheat and place it in a deep bowl. Mix it with oatmeal and 1 teaspoon of cinnamon, then add boiling water (which you have boiled and cooled slightly) until it covers the buckwheat by about two fingers' thickness. Cover the bowl and let it rest.
2. After about 20-30 minutes, the buckwheat and oatmeal will have swollen and softened.
3. Transfer the softened buckwheat and oat mixture to a saucepan and add the cinnamon and molasses. Cook over low heat, stirring constantly, for 1-2 minutes.
4. Remove the buckwheat mixture from the heat and let it cool while stirring. Then, using a spatula, spread the mixture into a 22 cm springform cake pan lined with parchment paper. This gluten-free mixture will have a slightly sticky, porridge-like consistency.
5. Bake the prepared base in a preheated oven at 175 degrees Celsius (fan-assisted) for 8 minutes. This will allow the mushy base to dry out slightly.
6. For the cheese filling: Place the cheese varieties and cream in a mixing bowl large enough to easily use a mixer and whisk until smooth. Add the honey and mix once.
7. Add the eggs one at a time, add the vanilla extract, and whisk briefly until the eggs are well combined. Add the orange zest and chocolate chips and mix roughly.
8. Pour the cheese filling over the baked and cooled buckwheat base, then tap the base firmly on the counter a couple of times to remove any air bubbles.
9. Bake in a preheated oven at 160 degrees for approximately 65-70 minutes (or until the cheese layer no longer wobbles when you shake the pan).
10. After this time, turn off the oven, but leave the cheesecake in the oven with the door slightly ajar.
11. After about an hour, remove from the oven and let it cool to room temperature. Then, transfer to the refrigerator.