This is the only cheesecake my son likes.
Ingredients
750 gr. 5% soft goats-milk cheese (or plain soft cheese) – room temperature
¼ cup of sugar
3 eggs
1 packet (80 gr.) instant vanilla pudding
1 Tbsp. corn starch
1 Tbsp. Tami Gluten-free flour (or a good all-purpose GF flour), or plain flour (if you do not need a GF version)
Preparation
Preheat oven to 150C/300F.
Place small tin with boiling water at the bottom of the oven (to create steam).
Mix cheese with sugar, and set aside for 5 minutes (for sugar to melt).
Beat in the eggs (do not whisk).
Add the instant pudding, flour and cornstrach, and mix well until no lumps remain.
Line a round tin (24 inches) with baking paper, including sides, and lightly oil.
Pour mixture in and bake for 30 minutes until top is lightly golden and stable.
Remove from oven and let cool completely.
Keep refrigerated.
You can serve with fresh berries
