Gluten-free German Almond Apple Cheesecake

In the last couple of months I have been quite prolific, and I baked cookies, tarts, bars, and cakes. I always say, that the more stressed I am at my job, the more I bake on weekends. Though, now I am behind in my postings – and I have an inflamed right shoulder. I hope you won’t mind me sharing recipes with just a short blur about it, as an introduction.

This recipe comes originally from Marc, a German graphic designer, who loves to bake and shares his wonderful recipes on his blog Bake to the roots. He uses quark for cheese as the base for his cheesecakes, but I couldn’t find it. So, I decided to follow some suggestions on the Internet and mix small curd cottage cheese and sour cream. I should have waited to contact Marc instead, and used cream cheese and sour cream. The cake was wonderful, but I am sure it would have been creamier with his suggestion. If you have access to quark, use that instead. Also, I used my Biscoff cookies for the base, but feel free to use any gluten-free shortbread or ginger cookies you have access to.


Gluten-free German Almond Apple Cheesecake

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Recipe by Simona Gluten-free Course: RecipesDifficulty: Medium
Prep time


Cooking time






  • For the cookie base
  • 200 g 200 Gluten-free Biscoff cookies or other gluten-free shortbread or ginger cookies you have available, crushed to fine crumbs – 2 1/2 cups

  • 80 g 80 unsalted butter, melted – 6 Tablespoons

  • pinch pinch salt

  • For the apple filling
  • 5 medium 5 apples

  • 50 g 50 unsalted butter – 4 Tablespoons

  • 1 Tablespoon 1 Brown sugar

  • 2 teaspoons 2 ground cinnamon

  • 1/4 teaspoon 1/4 ground cardamom

  • For the cheesecake filling
  • 100 g 100 unsalted butter, softened – 7 Tablespoons

  • 100 g 100 granulated sugar – 1/2 cup

  • 5 large 5 eggs

  • 1 kg 1 quark, or 681 g of cream cheese and 319 of sour cream – 35 oz of quark, or three 8 oz packages of cream cheese and 1 1/3 cup of sour cream

  • 1 teaspoon 1 vanilla extract

  • 50 g 50 cornstarch – 1/2 cup

  • 50 g 50 sliced almonds – 1/2 cup and 1 Tablespoon

  • 2 teaspoons 2 brown sugar


  • Preheat the oven to 350°F. Lightly grease a 9 inch springform and set aside.
  • Add the crushed cookies to a freezer bag and add the melted and cooled butter, and salt to the bag. Mix until well combined. Pour into the springform and press to the bottom to get one even layer.
  • Bake for about 10 minutes. Take out of the oven and let cool down a bit. Do not turn off the oven.
  • For the apple filling peel the apples, quarter and core, then cut into dices. Add the butter, brown sugar, ground cinnamon, and cardamom to a large pot and heat up until the butter has melted. Add the diced apples and mix until everything is well combined. Let simmer for about 5 minutes. Take off the heat and let cool down.
  • Place the soft butter and sugar to a bowl of a stand mixer with a paddle attachment, and mix on high speed until light and fluffy. Add the eggs one after another and mix well after each addition.
  • Add the quark and vanilla extract to the bowl and mix in. If using the cream cheese and sour cream, make sure to mix them well in a separate bowl before adding them to the butter, sugar and egg mixture. Sift the cornstarch into the bowl and mix in.
  • Add about 1/3 of the mixture on top of the pre-baked crust and spread evenly. Add about half of the apples on top and cover with another third of the cheese filling, then add another layer of apples and finish with the remaining cheese filling. Sprinkle the sliced almonds and brown sugar on top and bake for about 60 minutes.
  • Turn off the oven and leave the cake inside for another 30 minutes, then open the oven a bit and leave the cake in there 20-30 minutes more. Remove from the oven and let cool down completely on a wire rack. Place the cooled cheesecake for 2-3 hours in the fridge to firm up. Remove from the pan before slicing.

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