Gluten-Free Baked German Cheesecake

star rating icon star rating icon star rating icon star rating icon star rating icon
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.


  • 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
  • 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
  • *As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Please check out my sponsorship and disclosure policy page for more details


  • 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
  • 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!

    Add a Rating

    Your email address will not be published. Required fields are marked *

    Similar Recipes

    Gluten-Free Cheesecake Cups with Chocolate Raspberry Topping

    Gluten-Free Cheesecake Cups with Chocolate Raspberry Topping

    When you choose to indulge, do it in small portions, the same as the French people do. These mini gluten-free cheesecakes are served in small cups topped with raspberry chocolate sauce. A delectable French dessert that gives everyone just enough forbidden pleasure without feeling guilty.   I must say this is probably one of the […] Read More

    Prep Time icon Prep Time 15 + Minutes
    Difficulty icon Difficulty Easy
    Serves icon Serves 4
    Flourless Chocolate Ganache Mini Cake

    Flourless Chocolate Ganache Mini Cake

    For chocolate lovers, it does not get any better than this flourless chocolate ganache mini cake! When following a gluten-free diet, making flourless desserts can sometimes be challenging. This grain-free mini cake recipe is one of my favourites because it is super easy to make, and the dessert is sooo delicious!     flourless chocolate […] Read More

    Prep Time icon Prep Time 15 Minutes
    Difficulty icon Difficulty Easy
    Cook Time icon Cook Time 25 Minutes
    Serves icon Serves 6