Description
Rich, creamy gluten-free cheesecakes with a buttery almond flour crust classic flavor without the gluten, perfect for any celebration.
Ingredients
Scale
- **For the Crust:**
- 1 1/2 cups almond flour
- 1/4 cup melted butter or coconut oil
- 2 tbsp granulated sugar (or coconut sugar)
- Pinch of salt
- **For the Filling:**
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream or Greek yogurt
- 1 tsp vanilla extract
- 1 tbsp cornstarch or arrowroot powder
Instructions
- 1. Preheat the oven to 325°F (165°C). Line the bottom of a 9-inch springform pan with parchment paper.
- 2. In a bowl, mix almond flour, melted butter, sugar, and salt until crumbly.
- 3. Press the mixture firmly into the bottom of the prepared pan to form an even crust.
- 4. Bake for 8–10 minutes until lightly golden, then let cool while preparing the filling.
- 5. In a large bowl, beat cream cheese and sugar until smooth and creamy.
- 6. Add eggs one at a time, mixing on low speed just until combined.
- 7. Add sour cream, vanilla, and cornstarch; mix until smooth.
- 8. Pour filling over the cooled crust and smooth the top.
- 9. Bake for 45–50 minutes, or until the center is slightly jiggly but mostly set.
- 10. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracks.
- 11. Refrigerate for at least 4 hours (preferably overnight) before slicing and serving.
Notes
- Top with fresh berries, fruit compote, or chocolate ganache for extra flavor.
- To make mini cheesecakes, divide crust and filling into lined muffin tins and bake for 18–20 minutes.
- Ensure all ingredients are gluten-free certified if baking for someone with celiac disease.
- Store in the refrigerator for up to 5 days or freeze slices for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 14g
- Sodium: 200mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 95mg
Keywords: gluten free cheesecake, almond flour crust, creamy dessert, gluten free baking