Gluten free cheese cake

gluten free cheese cake

Practically, this recipe was gluten free right from the start, so I was spared long experiments and rewriting process. It makes a perfect creamy and not too heavy cheese cake everybody loves. And by everybody I mean literally everybody. You shouldn’t be lactose intolerant though. If you love gluten free cheese cake as much as I do, try this recipe! 

What you need: 

6 eggs

125g soft butter

150g sugar

750g low-fat curd cheese

500g cream cheese

1 vanilla pudding powder (Dr. Oetker is gluten free according to DZG)

2 tbsp. corn starch

Here’s the deal: 

  1. Separate eggs.
  2. Mix the butter with the sugar and add the egg yolks.
  3. Stir in the low-fat curd cheese, the cream cheese and the pudding powder. 
  4. Beat the egg whites until stiff and fold into the quark with the cornflour.
  5. Bake the cake at 180 degrees Celsius top/bottom heat for about 1.5 hours. To prevent it from getting too dark, place aluminium foil over the cake after about an hour.
  6. Let it cool to almost room temperature, I swear it tastes best when it’s still a little warm.

The perfect cheese cake is ready. 

Enjoy it!

You love cheese cake as well as I do? Then try my recipe for this gluten free no bake cheese cake.

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