Practically, this recipe was gluten-free right from the start, so I was spared annoying rewriting. If you love cheesecake as much as I do, try this recipe!
What you need:
125g soft butter
750g low-fat curd cheese
500g cream cheese
1 packet vanilla pudding powder (Dr. Oetker is gluten free according to DZG)
2 tbsp. corn starch
Here's the deal:
Separate eggs. Mix the butter with the sugar and add the egg yolks. Stir in the low-fat curd cheese, the Drisch cheese and the pudding powder.
Beat the egg whites until stiff and fold into the quark with the cornflour. 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.
The perfect birthday cake, Sunday cake, whatever-the-occasion-cake is ready.