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Gluten-free Cheesecake

Our family recipe! Naturally gluten-free & perfectly moist.
Prep Time30 mins
Cook Time1 hr 15 mins
Total Time1 hr 45 mins
Course: Dessert
Cuisine: German, gluten-free
Keyword: gluten-free, organic, soy-free, vegetarian
Servings: 1 28 cm cake


  • 28 cm cake tin


  • 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


  • 2 tbsp melted butter
  • 2 tbsp icing sugar


  • 500 g frozen berries any mix you like
  • 5 sheets gelatine
  • 2-3 tbsp sugar / sweetener of choice


  • 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.