Low FODMAP Viennese Farmer Cheese Cake
Our Low FODMAP Viennese Farmer Cheese Cake is sometimes referred to as Topfentorte. (The farmer cheese – often spelled “farmer’s cheese” is “topfen”, a term also used to denote quark, another fresh cheese). This cheese cake is lighter than a NY-Style Cheesecake, features a pastry crust and flavors of citrus, almonds and plump, chewy raisins. Various versions abound, but this one is low FODMAP, using lactose-free dairy. You might need to source the farmer cheesebefore you head out to the market, so plan accordingly. Note that you do need a 9-inch (23 cm) springform pan and the cake is best chilled overnight before serving.
Ingredients:
Pastry Crust:
- ¾ cup (109 g) plus 2 tablespoons low FODMAP gluten-free all-purpose flour, such as Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
- ¼ cup (50 g) sugar
- ¼ teaspoon xanthan gum
- Pinch salt
- 7 tablespoons (99 g) unsalted butter, at cool room temperature, cut into small pieces, plus extra
- 2 large egg yolks; save 1 egg white for the filling
- Grated zest of ½ lemon
- Grated zest of ½ orange; optional
- ¼ teaspoon vanilla extract
Cheese Cake Filling:
- 1- pound (455 g) farmer cheese, such as Friendship brand, at room temperature
- 1 cup (240 g) lactose-free sour cream, at room temperature
- ¾ cup (149 g) sugar, divided
- ¼ cup (60 ml) lactose-free whole milk; at room temperature, optional
- 2 tablespoons cornstarch
- 2 teaspoons vanilla extract
- Grated zest of ½ lemon
- Grated zest of ½ orange; optional
- ¼ teaspoon salt
- 4 large eggs; separated, plus 1 large egg white (saved from crust), at room temperature
- ¼ cup (22 g) sliced blanched almonds
- ¼ cup (52 g) plump raisins; plumped with 1 ½ tablespoons Grand Marnier as an option
Preparation:
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For the Crust: Combine the flour, sugar, xanthan gum and salt in stand mixer bowl. Using the flat paddle attachment, add 7 tablespoons butter and mix on low-medium speed until the mixture resembles coarse crumbs. Whisk together the egg yolks, lemon zest, orange zest if using, and the vanilla extract and add to the dry mixture. Mix until the dough is evenly moistened and holds together when pressed between your fingers. Gather together by hand, knead it a couple of times, press into a flat disc and wrap with plastic wrap. Refrigerate for about 30 minutes. You can also make this dough this by hand with a pastry-blender. If you are short on time, I have successfully patted it into the prepped pan right away, with well-floured fingertips.
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Position rack in lower third of oven. Preheat to 400°F (200°C). Line the bottom of a 9-inch (23 cm) springform pan with parchment paper as follows: Cut a piece of parchment larger than the pan’s bottom and place on top of pan bottom. Attach the springform sides so that they go over the paper and seal it into place as you snap the springform shut. The paper will overhang the exterior of the pan; that’s what you want. This will allow you to remove the cake from the pan bottom easily, to place on your serving platter.
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Lightly butter the insides of the pan, both the parchment and pan’s sides. Press the dough firmly and evenly into the pan, bringing the dough about 1-inch (2.5 cm) up the sides. Pierce the dough all over with a fork and freeze for 10 minutes.
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Bake for about 10 to 12 minutes or until the crust is just beginning to brown. Place on a wire rack and cool completely.
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For the Filling: Place the farmer cheese into your stand mixer bowl, fitted with flat paddle attachment. Beat on medium speed for about 30 seconds; you want to smooth it out a bit. Add the sour cream, ¼ cup (50 g) of the sugar, milk (if using), cornstarch, vanilla, lemon zest, orange zest (if using), and salt and beat on low-medium speed until combined. Beat in the 4 egg yolks, one at a time; do not overmix. You want the batter to blended, but not to incorporate too much air, which could lead to excess expansion during baking, subsequent deflation and more chances of cracks forming.
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Place egg whites in a clean, grease-free mixer bowl and beat with balloon whisk attachment on high speed until soft peaks form. Gradually add remaining ½ cup (99 g) of the sugar and beat until the egg whites form stiff, shiny peaks. Stir about a quarter of the whites into the cheese cake mixture to lighten, then fold in the rest. Pour the filling into the cooled crust and even out the top with a small offset spatula. Sprinkle the raisins (drained of any liquid) and almonds evenly over the top.
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Bake for 10 minutes at 400°F (200°C), then reduce the oven temperature to 350°F (180°C) and bake for about 20 to 30 minutes more or until the edges of the filling are gently puffed and barely tinged with golden brown. The center will still be wobbly; it will firm up upon cooling. Do not overbake, which might encourage cracking.
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Remove from the oven and place on a cooling to and cool completely. Cover the top with plastic wrap and refrigerate overnight or up to 2 days. To unmold, run a small, straight icing spatula under warm water and use it to completely separate the cake from the pan, pressing out towards the pan; remove springform sides. Now take a cake lifter, loose bottom tart pan bottom or broad flat spatula and separate the pastry crust from the parchment; lift cake up and away from parchment, peel away parchment, and place cake on serving platter. Serve the cake chilled, using a hot, wet knife to slice the cake into 14 wedges.
Notes:
FODMAP Information
Our recipes are based on Monash University and FODMAP Friendly science.
• Almonds: Both Monash University and FODMAP Friendly have lab tested whole almonds, and their results vary from one another. Monash says that a Green Light low FODMAP portion is 10 whole almonds at 12 g, but a high FODMAP portion is 20 whole almonds at 24 g. FODMAP Friendly gives them a “Pass” at 30 g or ¼ cup.
• Cheese: Many cheeses have low FODMAP serving sizes. The low FODMAP diet is not a dairy-free diet. Hard cheeses such as Parmigiano Reggiano or Pecorino Romano have been lab tested by Monash University and are low FODMAP in 40 g amounts.
• Dairy: The low FODMAP diet is not a dairy-free diet. It is, however, low in lactose. Many dairy ingredients are low in lactose, such as heavy cream and many cheeses.
• Eggs: Eggs are high in protein and do not contain carbohydrates, according to Monash University.
• Raisins: Monash and FODMAP Friendly have both lab tested raisins. While raw grapes contain no FODMAPs, the natural sugars concentrate upon drying and the resulting raisins do contain FODMAPs. Monash says a low FODMAP Green Light serving is 1 Australian tablespoon (13 g). FODMAP Friendly gives them a “Pass” at 3 tablespoons (30 g).
• Sugar: Monash University and FODMAP Friendly have both lab tested white, granulated sugar. Monash states that a Green Light low FODMAP serving size of white sugar is 1/4 cup (50 g). FODMAP Friendly simply states that they have tested 1 tablespoon and that it is low FODMAP. Regular granulated white sugar is sucrose, which is a disaccharide made up of equal parts glucose and fructose. Sucrose is broken down and absorbed efficiently in the small intestine.
Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. Foods will be retested from time to time; in the case of raw ingredients, such as fruits and vegetables, results may vary. All lab tested results are valid and represent a snapshot in time. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.