Low FODMAP Viennese Farmer Cheese Cake

Name: Low FODMAP Viennese Farmer Cheese Cake
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: ¾ cup (109 g) plus 2 tablespoons low FODMAP gluten-free all-purpose 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; 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; 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)

Instructions

Prep:30minCook:40min

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.

Updated at: Fri, 28 Aug 2026 06:08:28 GMT