Gluten-Free Cherry Chocolate Cheesecake Bars (Schwarzwälder Zupfkuchen) - Bloomcooking

Name: Gluten-Free Cherry Chocolate Cheesecake Bars (Schwarzwälder Zupfkuchen) - Bloomcooking
Total time: 65 min
Ingredients: 100 g Almond Flour (1 Cup); 100 g Brown Rice Flour (¾ Cup); 50 g Potato Starch (or Corn/tapioca) (⅓ Cup); 200 g (Plant-based) Cold Butter (¾ Cup + 1 Tbsp); 160 g Coconut Sugar (¾ Cup); 1 Tbsp Psyllium Husk; 40 g Dark Cacao Powder (⅓ Cup); Pinch of Salt; 250 g Soaked Cashews (Soak for 4-6 Hours or Overnight, Then Drain) (1 Cup); 1 Lemon (Zest and Juice); 500 g Skyr or Greek Yogurt, or Dairy Free Option (2 Cups); 50 g Melted Coconut Oil (¼ Cup); 150 g Coconut Sugar (¾ Cup); 2 Eggs; Optional: Vanilla; 500 g Cherries (Frozen, Fresh, or Canned) (3½ Cups)

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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...

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