Gluten-Free Baked German Cheesecake









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.
Ingredients
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Instructions
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I love cheesecakes, and this one looks like I will be making
let me know how it turns out please, thank you
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!
thank you so much for sharing!