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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.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour, 30 minutes
- 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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