Gluten Free Cheesecake with Quark Cream

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Gluten Free Cheesecake with Quark Cream Recipe

Enjoy a tasty gluten-free cheesecake with quark cream. The base is crushed gluten-free biscuits, and the filling is a smooth mixture of quark, cream cheese, caster sugar, vanilla extract, eggs, and double cream. After baking until set, the cheesecake is chilled for several hours before serving.

Ingredients

• 1 teaspoon vanilla extract
• 100g unsalted butter, melted
• 200g gluten-free biscuits, crushed
• quark (750g)
• Double cream, 300ml
• 500g cream cheese
• 200g caster sugar
• Four large eggs

Time Needed

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour, 30 minutes

Instructions

• Preheat the oven to 160°C/325°F/Gas Mark 3.
• Combine the crushed biscuits and melted butter in a bowl and press into the bottom of a 23cm springform tin.
• Refrigerate while you prepare the filling.
• In a large mixing bowl, combine the quark, cream cheese, caster sugar, and vanilla extract.
• One at a time, beat in the eggs until well combined.
• Mix in the double cream until smooth.
• Smooth the top with a spatula after pouring the filling over the biscuit base.
• Bake for 1 hour, or until the cheese is melted.
• Turn off the oven and leave the cheesecake in there to cool with the door slightly ajar.
• When completely cool, place in the refrigerator for at least 4 hours or overnight.
• If desired, serve chilled with additional quark cream on top.

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