Gluten-free Cheesecake – that’s where dreams come true. Cheesecake is a real comfort food & takes me back to my childhood, when we used to invite the whole family over, on Sundays, for “coffee-time”.
Me, personally, I prefer the “classic Germany” style cheese cake & not so much the American style with all that cream cheese, which feels kinda heavy & thick. Also, if you don’t actually bake a cake, how’s your entire flat/ house/ … gonna smile like cake & really makes you look forward to eating it? Right?!
Therefore, my recipe, which is an old family recipe, is gluten-free, fluffy & light. Bake for a little over an hour, until lightly browned. And also: It’s soooo delicious – I mean, obviously. 😉
I’ve also included another variation for the topping. I like the classic one, but sometimes I go a little fancy on my cakes. Both variations are lovely & maybe you could just split the cake in 2 and try it out!
Now, without further ado, as I’m sure you only wanna know about the recipe, not my family history: THE RECIPE for my delicious gluten-free cheesecake. 😊
Gluten-free Cheesecake
Equipment
- 28 cm cake tin
Ingredients
- 50 g butter (unsalted) plus some more for greasing the tin
- 6 medium eggs
- 300 g sugar
- 1 medium sized lemon (zest & juice)
- 1 kg full fat quark / curd
- 150 g millet semolina + some for the tin
- 50 g millet flour (golden is best)
- 2 tbsp starch (tapioca or corn)
- 1 sachet vanilla sugar
- 1 sachet baking powder
- pinch Salt
Topping
- 2 tbsp melted butter
- 2 tbsp icing sugar
optional
- 500 g frozen berries any mix you like
- 5 sheets gelatine
- 2-3 tbsp sugar / sweetener of choice
Instructions
- Start with greasing your tin & adding some semolina so the cake won't stick to the tin later. Next, pre-heat your oven to 180 degrees.
- Before starting the batter, start with beating the eggwhites with a pinch of salt until stiff.
- Now, for the batter, start mixing the butter, eggyolks, sugar & vanilla sugar until fluffy. Add the lemon zest & lemon juice and mix again. Then, add the quark & mix, on low speed, until fully incorporated. Repeat with the semolina.
- Next, add the flour & baking powder mix slowly, while mixing. Make sure the flour is sifted beforehand & mixed with the baking powder. Last but not least fold in the eggwhites very carefully. Make sure to use a spatula or whisk as to keep it light & fluffy.
- Add to the prepared tin & bake for 65-75 minutes. Use the "toothpick" method to check if the cake is done. Once done, carefully apply the melted butter & dust with the icing sugar. Make sure to do this right away, as it'll leave a lovely crust once cold
- Let the cake cool completely, before eating. Ideally let it rest inside the oven (thanks for the tip Steffi, from Kochtrotz - you can find her gluten-free cheese cake, here.)
Alternative Topping: Berry Glazing
- If you prefer a fruit topping, such as the one below, let your cake sit and allow to cool down.
- In a small casserole, heat the frozen fruits with a little lemon juice, 1 tbsp water & the suggar (if added). Let the berries simmer for a couple of minutes, until soft & juicy.
- Next, add the gelatine sheets to cold water (or follow instructions on back). Leave them in for 5 minutes.
- While waiting for the gelatine, you might want to strain the berries, as the berry glazing will become much nicer without all the seeds. Really get into it though, as not to waste anything. (I used the remainders, including the seeds, in my porridge the next morning - no need to waste it!)
- Once strained, pour back into the casserole & add the gelatine. Mix until fully incorporated & add to the cake. Either leave the cake in the tin, so nothing will run down the sides or be really, really careful. The higher the glazing, the yummier - for me at least.
- Store in the fridge for at least 2 hours or overnight.
Vegans welcome
Now, I know this cake isn’t vegan & I personally am not 100% vegan. There are some exceptions, such as this cake. Nevertheless, IF I use animal products, they come right from the best organic farm there is (Demeter, from our neighbours). Nevertheless, if you want it vegan, it should work replacing the quark with a vegan version & the butter with margarine or any other vegan butter. This won’t be a problem & I’ve tried it before. (If the quark is very watery, make sure to strain it before using it.)
The difficulty lies within replacing the eggs. You can try use a mix of flax eggs & aquafaba. I gotta let you know though, that I haven’t tried it on this recipe yet.
If you want to make my berry blazing, you can replace the gelatine with agar-agar – no problem. 😊
Now, Ladies & Gentlemen, I guess you’re already at the supermarket , buying everything you need to make this delicious gluten-free cheesecake. Also, I do hope you guys love this cake as much as I do. It really is one of my favourites and it makes me happy as soon as I smell that cake.
Any questions or comments? Leave them below or contact me on Insta or here. As always, show me how your cake turned out via the comments below or on social media! I’d love to see your versions of  my gluten-free cheesecake.
Want more dessert? How about my gluten-free crumble or chocolate & courgette- cake? For all other recipes, click right here.
There’ll be a new recipe next week.
Until then, happy baking.
Love, Carolin 💕
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