Cheesecake with orange mirror, gluten free | Ruut

Cheesecake mit Orangenspiegel, glutenfrei | Ruut

gluten free | grain free


Recipe from : Dani from

Ingredients : for a springform pan, about 16-18 cm

For the ground:

  • 50 g Ruut cassava flour
  • 36 g cold butter
  • 10 grams of sugar
  • 15 grams of milk
  • pinch of salt

For the cheesecake cream:

  • 150 g cream cheese
  • 250 g edible quark
  • juice of half a lemon
  • 4 grams of vanilla sugar
  • 50 grams of sugar
  • 25 g Ruut cassava flour

For the fruit mirror:

  • 200 g fresh orange juice
  • 50 grams of water
  • 1 packet of clear cake glaze
  • 20 grams of sugar

gluten free cheesecake rut


Tip :) Only use a kitchen scale for our recipes and to weigh the flour.

Preheat the oven to 160°C hot air (180°C top/bottom heat).


  1. Put all the ingredients in a bowl and knead with your hands to form a smooth dough.
  2. Wrap the dough in cling film and let it rest in the fridge for 30 minutes.
  3. Roll out the dough on a well-floured work surface and line the bottom of a springform pan (16-18 cm in diameter) with it.

cheesecake cream

  1. Put all the ingredients in a mixing bowl and mix with a spoon or hand mixer until smooth.
  2. Pour the batter into the cake pan. Bake the cake in the preheated oven for about 45 minutes. Let the cake cool down to room temperature.

fruit mirror

  1. Put all the ingredients in a saucepan, mix until there are no lumps and bring to the boil.
  2. Allow the frosting to cool for about 1 minute and then gradually spread it over the baked cheesecake.
  3. After about 20 minutes the cast has cooled down a bit. Leave the cake in the fridge for a few hours.

Cheesecake with orange mirror

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