German Cheesecake

1 cup quinoa flour (Cuisine Soleil)

3/4 cup brown rice flour (Cuisine Soleil)

1/4 cup cocoa, unsweetened

1/4 cup sugar, organic

1 pouch Dr Oetker vanilla sugar

1 tsp guar gum

1 tsp baking powder, gluten-free

1/4 tsp salt

50g butter, unsalted, cold

1/4 cup margarine, gluten-free (Becel) (because I didn't have enough butter)

 

500 ml cottage cheese, 2%

250g cream cheese, light

60g sugar, organic

1 pouch Dr Oetker vanilla pudding

1 pouch Dr Oetker vanilla sugar

2 tbsp potato starch

250 ml whipping cream

1. Line a 9-inch springform pan with baking paper and grease the side.

 

1. In a bowl, sift together all dry ingredients. Add butter and margarine and work into the flour mixture. The dough will be sticky. Form into a ball. Wrap in saran wrap and refrigerate 15 to 30 minutes. Press dough lightly onto the bottom and 1-inch up the side of the springform pan. Set aside in refrigerator.

2. Preheat oven to 350°F.

 

1. In a food processor, cream cottage cheese for about a minute or until smooth. Add cream cheese and mix 1 more minute. The mixture has to be creamy and free of lumps. Pour cheese mixture into a bowl. With a hand mixer, add sugar, vanilla pudding, vanilla sugar and potato starch. Mix well.

2. In a separate bowl, whip whipping cream. Gently fold whipping cream into cheese mixture. NO BEATING!

3. Slowly pour cheese mixture onto dough in springform pan. Bake 60 to 65 minutes (depending on your oven) or until a tester inserted in the center of the cake comes out clean. The top of the cake should be golden brown. Turn off oven. DO NOT REMOVE CAKE. Leave oven door ajar and let cake rest 20 minutes in oven. Loosen cake from side of pan with knife or spatula. Remove side of pan. Cool completely in pan on cooling rack. Refrigerate until ready to serve.