Gluten-free Blueberry Cheesecake, European style

Inspired by the Red Currant Bakery recipe of Lemon Blueberry Cheesecake, I decided to bake a cheesecake with yogurt, sour cream, and cream cheese. I, too, played with the German tradition of using quark (a fresh cheese) in their cheesecakes, and follow the lead of Audrey in substituting yogurt. I added more sour cream than she used in her recipe, and I also decided to add regular cream cheese for a sweeter and creamier texture. The result was tangy, light, very blueberry intense, and oh so creamy!


Gluten-free Blueberry Cheesecake, European style

0 from 0 votes
Recipe by Simona Gluten-free adapted from Audrey at Red Current Bakery Course: DessertDifficulty: Easy
Prep time


Cooking time






  • For the browned butter crust
  • 84 g 84 unsalted butter – 6 Tablespoons

  • 110 g 110 Simona’s Flour Mix – 2/3 cup and 1 Tablespoon

  • 28 g 28 almond meal – 1/4 cup

  • 1/2 teaspoon 1/2 salt

  • 40 g 40 granulated sugar – 3 Tablespoons

  • For the lemon blueberry compote
  • 256 g 256 frozen blueberries – 1 1/2 cups

  • 45 g 45 granulated sugar – 1/4 cup

  • 2 lemons 2 zest

  • 2 lemons 2 juice

  • For the cheesecake filling
  • 28 g 28 cornstarch – 1/4 cup

  • 288 g 288 granulated sugar – 1 1/4 cup and 3 Tablespoons

  • 480 g 480 4% yogurt, I used Siggi’s – 2 cups

  • 120 g 120 sour cream – 1/2 cup

  • 226 g 226 cream cheese, softened – one block

  • 3 large 3 eggs

  • 1 teaspoon 1 vanilla extract


  • Preheat the oven to 350 degrees Fahrenheit. Grease an 8 inch springform pan, and line the bottom with parchment paper. Set aside.
  • In a small saucepan brown the butter over medium heat until nutty and brown bits start to appear. Remove from the heat and cool down.
  • In a medium bowl mix the flour, almond meal, salt, and sugar. Add the brown butter and mix well. Refrigerate until ready to use.
  • For the lemon blueberry compote
  • In a medium saucepan place all the ingredients and bring to a simmer. Stir frequently until it reduces to a liquid syrup, it will take around 10 minutes. Remove from the heat and pour into a bowl to cool.
  • For the cheesecake
  • In a large bowl mix together the cornstarch and sugar. Whisk in the yogurt, sour cream, cream cheese, and vanilla. whisk well until smooth. Add the eggs and mix until well incorporated. Pour 160 g (2/3 cup) of blueberry compote in the cheesecake mix.
  • Press the cooled crust on the bottom and up an inch of the side of the springform pan. Pour the filling over it. Bake for 40 minutes then rotate and bake for another 30 minutes, until slightly wobbly.
  • Remove from the oven and let cool on a cooling rack until it reaches room temperature. Refrigerate for at least 6 hours or overnight, before removing from the pan. Top with the rest of the blueberry compote before serving.

Follow for more gluten-free recipes and weekly updates!

Tag @Simona.glutenfree on Instagram and hashtag it

Like this recipe?

Follow us @simonaglutenfree on Pinterest

Did you make this recipe?

Follow us on Facebook

Leave a Reply