Gluten- and egg-free baked cheesecake with homemade plum jam

I add the 100 grams of sweetener to the 200 grams of cream cheese and mix it well, then I add the two eggs or the egg replacer powder.

After mixing it well, I add the 3 tbsp flour and the 2 tsp fresh lemon juice, then the plant-based cream. I used an electric mixer to combine the ingredients.

Then I pour the batter into a cake pan that I lined with parchment paper and buttered. I bake it in a preheated oven at 170°C for 60 minutes until done. 🙂

I let the baked cheesecake cool in the pan, then I serve it with any kind of jam on top. Enjoy! 🙂