Description
A rich, creamy cheesecake with a gluten-free almond flour crust, perfect for special occasions or as an indulgent treat for anyone on a gluten-free diet. This dessert is customizable with your favorite toppings like fresh berries or chocolate drizzle.
Ingredients
Scale
For the Crust:
- 1 1/2 cups almond flour
- 1/4 cup melted butter
- 2 tbsp coconut sugar
- 1/2 tsp cinnamon (optional)
For the Filling:
- 16 oz 450g cream cheese, softened
- 1/2 cup coconut sugar or granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C).
- Make the Crust: In a bowl, mix the almond flour, melted butter, coconut sugar, and cinnamon (if using). Press the mixture evenly into the base of a greased 9-inch springform pan.
- Bake the Crust: Place the pan in the oven and bake for 10 minutes, or until the crust is slightly golden. Set aside to cool.
- Prepare the Filling: In a large bowl, beat the softened cream cheese and sugar until creamy and smooth. Add the eggs one at a time, mixing well between each addition. Gently fold in the vanilla extract and sour cream until the mixture is fully incorporated.
- Assemble and Bake: Pour the cheesecake filling evenly over the cooled crust. Bake for 50-60 minutes, or until the center is mostly firm but still slightly wobbly.
- Cool and Refrigerate: Let the cheesecake cool at room temperature, then refrigerate it for at least 4 hours or overnight to set.
- Serve: Garnish with fresh berries, whipped cream, or a drizzle of chocolate, and enjoy!
Notes
For best results, refrigerate the cheesecake overnight to allow it to fully set. Add toppings like lemon curd, caramel sauce, or fresh fruit for an extra layer of flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 300
Keywords: Almond Flour Crust, Gluten-Free Cheesecake, Gluten-Free Dessert