Yields: 12 servings (depends on the size of your slice 😉)
Prep time: 20 min
Total time: 7 hrs 50 min
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
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!
This is a great recipe to have on hand as it seems more and more friends are finding out that they have gluten problems. Thanks for sharing this.
Such a pleasure! 🙂
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