Yields: 12 servings (depends on the size of your slice 😉) ⁣
Prep time: 20 min⁣
Total time: 7 hrs 50 min⁣


For Crust:⁣
Cooking spray⁣
1 1/2 cups of almond flour⁣
1/4 cup granulated sugar (you can use a substitute, i.e. xylitol) ⁣
4 tbsp melted butter⁣
Pinch of salt⁣

For Filling:⁣
4 blocks (+- 230g) of cream cheese (softened)
1 cup granulated sugar (you can use a substitute) ⁣
3 large eggs⁣
1 tsp vanilla essence⁣
1/4 sour cream ⁣
2 tbsp gluten free flour⁣
1/4 tsp salt⁣

Berries for serving. ⁣


Preheat oven to 180°C and grease a 20-22cm springform pan with cooking spray. ⁣
Make crust: in a large bowl, stir together almond flour, sugar, melted butter, and salt. Press into bottom of prepared pan and bake until lightly golden, for 15 minutes.⁣
Let cool completely before adding filling and reduce oven temperature to 160°C.⁣

Meanwhile, make filling: In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese and sugar together until light and fluffy and no lumps remain. Add eggs, one at a time, then beat in vanilla and sour cream. Add flour and salt and beat until just combined. Pour mixture over cooled crust.⁣

Wrap bottom of pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come up halfway to the baking pan. Bake at 160°C until center of cheesecake only slightly jiggles, about 1 hour 15 minutes.⁣

Turn off heat, prop open oven door, and let cheesecake cool in oven for 1 hour. Remove foil and refrigerate cheesecake for at least 5 hours and up to overnight.⁣

Serve with berries and Enjoy! 🍰

My friend and colleague surprised me with this delicious (and beautiful) cheesecake at work! Talk about birthday spoil goals!

This is one of the best baked cheesecakes I’ve ever had, and I just HAD to share the recipe with you all!


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