Gluten-Free Ricotta Cake Recipe

Gluten-Free Ricotta Cake Recipe
By The Cooking World, Editorial Staff
March 4, 2022

An Easy to Make Gluten-Free Ricotta Cake

Today we decided to share a Gluten-Free Ricotta Cake Recipe from The Gluten-Free Cookbook.

Originated from Poland, this cheesecake ("Polish sernik") rises quite high during baking, but will sink back down as it cools, and, like many cheesecakes, does a final bit of slow cooking in a turned-off oven.

If you prefer, you can serve this cheesecake with melted chocolate, berry compote, or caramel sauce.

40 minutes
1 hour 30 minutes


150 g (5 oz) unsalted butter, melted, plus extra for the pan
20 g (2 tablespoons) potato starch, plus extra for the pan
8 eggs, separated
400 g (2 cups) superfine (caster) sugar
1 kg (2 1/4 lb) ricotta cheese
15 g (1 tablespoon) vanilla sugar
Juice of 1/2 orange
Juice of 1/2 lemon
6 g (1 1/2 teaspoons) baking powder

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  1. Preheat the oven to 165 ºC (325°F). Grease a 30 cm (12-inch) springform pan with butter and dust with potato starch.
  2. In a bowl of an electric mixer, whisk the egg yolks and superfine (caster) sugar until pale yellow and frothy. Add the ricotta and thoroughly combine. Add the melted butter, potato
    starch, vanilla sugar, orange juice, lemon juice, and baking powder and mix well.
  3. In a clean bowl, with an electric mixer, whip the egg whites to stiff peaks. Fold the egg whites into the ricotta mixture. Pour the batter into the prepared pan.
  4. Transfer to the oven and bake for 1 hour. Turn off the oven and let the cake rest for 30 minutes inside the oven, without opening the door.
  5. Remove from the oven and let it cool down before removing the pan's sides. Leave the cheesecake on the springform base or carefully transfer it to a serving plate. Serve warm.
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