Go Back

Simple Bake Cheese Cake (GF, egg free)

Simple gluten free and egg free bake cheese cake



  • 200 g oat or divestive type biscuits (gluten free if desired)
  • 75-80 g butter or margarine


  • 200 g cream cheese natural flavour
  • 1 kg quark or Turkish yoghurt natural flavour
  • 1 lime
  • 125 g caster sugar (150 ml)
  • 2 tsp vanilla sugar
  • 3 tbsp potato starch


  • Start by melting the butter or margarine. Let it cool a little if it's hot.
  • Line a spring form cake tin with baking parchment. Make strips from the baking parchment to cover the edges too. I used a tin 24 cm in diameter (ΓΈ 24 cm).
  • Place the biscuits into a food processor and mix until you have a fine crumble. Pour the melted butter in with the crumble and mix until combined. Press the mixture evenly into the cake tin to form the base.
  • Zest and squeeze the lime. You need both the zest and juice for the filling. Mix all the filling ingredients into a smooth mixture. Electrical hand mixer works well for this.
  • Pour the mixture on top of the biscuit base. Bake at 175 C for 20 minutes. Then reduce heat to 150 C and bake another 20-25 minutes.
  • Let the cake cool completely and then place in the fridge overnight. Carefully remove the cake from the spring form and transfer onto a serving tray.