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Gluten-Free Baked German Cheesecake

Published: November 19, 2016 | By: Kristina Stosek
Prep Time Prep Time 20 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 60 Minutes
Serves Serves 12
Gluten-Free Baked German Cheesecake
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Average Rating: 5 | Rated By: 4 users

There are many ways to make a cheesecake. This sumptuous gluten-free cheesecake is baked using two types of cheeses creating that perfect creamy texture. The cake is light, slightly flavoured with fresh lemon juice and if desired topped with our fresh raspberry sauce. Recipe included. What I love about this grain-free cheesecake, it can be made in advance and will keep up to five days when refrigerated without losing that perfect cheesecake texture and flavour.

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Ingredients

  • CRUST
  • ¾ cup almond flour
  • ¼ cup tapioca flour or tapioca starch
  • 2 Tbsp. agave nectar or pure maple syrup
  • 1 Tbsp. butter, melted
  • 1 large egg, whisked
  • FILLING
  • 1 cup cream cheese, room temperature
  • ¾ cup Turbinado raw sugar
  • 2 tsp. pure vanilla extract
  • 4 cups whole milk good quality ricotta cheese
  • 1 Tbsp. tapioca flour
  • 1 Tbsp. fresh lemon juice and lemon zest of 1 lemon
  • 3 large eggs
  • TOPPING (optional)
  • ½ cup water
  • 1 1/2 tsp. tapioca flour
  • ¼ cup Turbinado raw sugar
  • 1 Tbsp. fresh lemon juice
  • 6 oz. fresh raspberries

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    Instructions

  • CRUST
  • Preheat oven to 350 F and line the bottom of a 9-inch springform pan with a circle of parchment paper
  • Mix together crust ingredients and then evenly spread on the bottom of the prepared pan. Bake for 10 – 15 minutes or until the crust is slightly golden. Set aside
  • FILLING
  • While the crust is baking, in a food processor combine cream cheese, sugar and vanilla until creamy. Add ricotta cheese, tapioca flour and lemon juice with zest and process for about 2 minutes until smooth. Add 1 egg at a time until well combined
  • Pour filling into the crust and bake for 60 - 70 minutes or until the top is lightly golden
  • Turn the oven off and slightly open the oven door to cool the cake
  • Then refrigerate for a minimum of 6 hours or overnight
  • TOPPING (optional)
  • Whisk together water, tapioca flour, sugar and lemon juice. Pour into a small saucepan and while stirring cook until the sauce thickens about 3 minutes. Add raspberries and bring to a boil. Give it one stir and remove from the heat. Cool the sauce and refrigerate until ready to use
  • Note: the cheesecake may slightly crack after baking, this is normal. The cheesecake will keep up to 5 days when refrigerated

    • Leave a Comment

    4 Responses to Gluten-Free Baked German Cheesecake

    • Kathy July 31, 2020

      I love cheesecakes, and this one looks like I will be making

      • Kristina July 31, 2020

        let me know how it turns out please, thank you

    • Merrie Murdoch February 28, 2021

      Made this for my son, daughter in law and grandson today. Lovely cheesecake! The flavor and light nature of this cheesecake is a pleasure! The raspberry tippy delicious. Not too heavy or sweet. My crust wasn’t perfect, I might add some chopped nuts to the batter. Crust tasted good, just wasn’t uniform and didn’t melt out to the edges like I thought it would. I have to say the whole milk ricotta with cream cheese is a total win! Thanks so much! I’ll be making the raspberry topping again and again for all sorts of things. So good!

      • Kristina March 1, 2021

        thank you so much for sharing!

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