Gluten-Free Cherry Chocolate Cheesecake Bars (Schwarzwälder Zupfkuchen)
In Germany, this cake is traditionally made with Quark, a fresh dairy product similar to yogurt but thicker and tangier.
Quark gives the cheesecake filling a slightly more dense and tart flavor, while this version uses a combination of cashew cream and yogurt or Skyr for a creamier, lighter texture. Either way, it’s a delightful combination of flavors and textures that’s sure to impress!
Nutrition
per serving (≈199g)Instructions
11 stepsPreparation
Preheat your oven to 180°C (350°F). Grease a 20x30 cm (8x12 inch) baking pan or line it with parchment paper.
Make the Brownie Dough
In a large bowl, whisk together the almond flour, brown rice flour, potato starch, psyllium husk, cacao powder, coconut sugar, and a pinch of salt.
Add the cold butter and knead everything by hand until you have a smooth dough.
Chill the dough in the fridge for 20-30 minutes to firm up.
Make the Cheesecake Filling
Blend the soaked and drained cashews with the lemon juice in a high-speed blender until smooth. If the mixture is too thick, add a tablespoon of cold water to help it blend.
In a separate bowl, whisk the eggs with the lemon zest, then mix in the yogurt, cashew cream, melted coconut oil, sugar, and potato starch. Stir until smooth and creamy.
Assemble the Cake
Press ⅔ of the brownie dough evenly into the base of the prepared baking pan.
Pour the cheesecake filling over the brownie base, then evenly distribute the cherries on top.
Crumble the remaining brownie dough over the top of the cheesecake layer.
Bake
Place the pan in the center of the oven and bake for 50-70 minutes, or until the cheesecake is set and the brownie topping is slightly crisp.
Let the cake cool completely before serving.
