Gluten-Free Cheesecake with Raspberry

Gluten-Free Cheesecake with Raspberry

Gluten-Free Cheesecake with Raspberry


  • For the Crust:
  • 200g gluten-free butter cookies
  • 50g ground hazelnuts
  • 100g butter
  • For the Filling:
  • 600g quark (40% fat content)
  • 500g cream cheese
  • 200ml heavy cream
  • 200g sugar
  • 1 packet vanilla sugar
  • 1 packet vanilla pudding powder
  • 2 tablespoons corn semolina
  • 4 eggs
  • For the Raspberry Layer:
  • 200ml water
  • 1 packet vanilla sugar
  • 500g frozen raspberries
  • 2 packets red cake glaze
  • 2 tablespoons sugar


    Baking Time:
    Bake in a preheated oven at 180°C (356°F) in conventional mode for approximately 45 minutes.

  1. Prepare the Crust:
  2. Crush the gluten-free butter cookies.
  3. Combine them with ground hazelnuts.
  4. Melt the butter and mix it into the crumbs.
  5. Press the mixture into the base of a 28cm diameter pan.
  6. Create the Filling:
  7. In a bowl, combine quark, cream cheese, heavy cream, sugar, vanilla sugar, vanilla pudding powder, and corn semolina.
  8. Add eggs and mix until smooth.
  9. Pour the filling over the crust.
  10. Raspberry Topping:
  11. In a saucepan, mix water and vanilla sugar.
  12. Add frozen raspberries and cook until they break down.
  13. Mix cake glaze with sugar and add it to the raspberry mixture.
  14. Pour the raspberry topping over the cheesecake filling.
  15. Bake:
  16. Bake in the preheated oven for about 45 minutes or until the center is set.

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