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HomeGluten-Free Cheesecake with Almond Crust Recipe by CWEB

Gluten-Free Cheesecake with Almond Crust Recipe by CWEB

Pexels

Gluten-Free Cheesecake with Almond Crust

Ingredients:

For the almond crust:
  • 1 1/2 cups almond flour
  • 1/4 cup melted butter or coconut oil
  • 2 tablespoons granulated sugar (you can also use a sugar substitute like erythritol or stevia for a low-carb version)
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
For the cheesecake filling:
  • 24 oz (680g) cream cheese, softened
  • 3/4 cup granulated sugar or sugar substitute
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 1/4 cup heavy cream
  • Zest of 1 lemon (optional, for extra flavor)

Instructions:

For the almond crust:
  1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. Combine almond flour, melted butter or coconut oil, sugar, vanilla extract, and a pinch of salt in a mixing bowl. Mix until well combined and the mixture resembles wet sand.
  3. Use your fingers or the back of a spoon to press the almond mixture evenly onto the bottom of the prepared springform pan.
  4. Bake the crust in the oven for 10-12 minutes or until lightly golden. Remove from the oven and let it cool while you prepare the filling.
For the cheesecake filling:
  1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2-3 minutes.
  2. Add the sugar and continue beating until well incorporated and fluffy.
  3. Beat in the eggs, one at a time, until fully combined.
  4. Mix in the vanilla extract, sour cream, heavy cream, and lemon zest (if using), until the filling is smooth and creamy.
  5. Pour the cheesecake filling over the cooled almond crust in the springform pan, spreading it out evenly.
  6. Tap the pan gently on the countertop to release any air bubbles.
  7. Place the springform pan on a baking sheet to catch any potential leaks, then transfer it to the preheated oven.
  8. Bake the cheesecake for 45-55 minutes, or until the edges are set but the center still has a slight jiggle.
  9. Turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour to cool slowly.
  10. Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight, to set completely.
  11. Before serving, run a knife around the edges of the cheesecake to loosen it from the pan, then release the springform and transfer the cheesecake to a serving plate.
  12. Slice and serve chilled. Optionally, you can top it with fresh berries or a drizzle of sugar-free caramel sauce.

Ingredients:
For the almond crust:
1 1/2 cups almond flour
1/4 cup melted butter or coconut oil
2 tablespoons granulated sugar (you can also use a sugar substitute like erythritol or stevia for a low-carb version)
1/2 teaspoon vanilla extract
Pinch of salt
For the cheesecake filling:
24 oz (680g) cream cheese, softened
3/4 cup granulated sugar or sugar substitute
3 large eggs, at room temperature
1 teaspoon vanilla extract
1/4 cup sour cream
1/4 cup heavy cream
Zest of 1 lemon (optional, for extra flavor)

Instructions:
For the almond crust:
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

OrganicGreek.com

Combine almond flour, melted butter or coconut oil, sugar, vanilla extract, and a pinch of salt in a mixing bowl. Mix until well combined and the mixture resembles wet sand.
Use your fingers or the back of a spoon to press the almond mixture evenly onto the bottom of the prepared springform pan.

Bake the crust in the oven for 10-12 minutes or until lightly golden. Remove from the oven and let it cool while you prepare the filling.

For the cheesecake filling:

In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2-3 minutes.

Add the sugar and continue beating until well incorporated and fluffy.
Beat in the eggs, one at a time, until fully combined.
Mix in the vanilla extract, sour cream, heavy cream, and lemon zest (if using), until the filling is smooth and creamy.
Pour the cheesecake filling over the cooled almond crust in the springform pan, spreading it out evenly.
Tap the pan gently on the countertop to release any air bubbles.
Place the springform

pan on a baking sheet to catch any potential leaks, then transfer it to the preheated oven.
Bake the cheesecake for 45-55 minutes, or until the edges are set but the center still has a slight jiggle.

Turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour to cool slowly.

Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight, to set completely.

Before serving, run a knife around the edges of the cheesecake to loosen it from the pan, then release the springform and transfer the cheesecake to a serving plate.
Slice and serve chilled. Optionally, you can top it with fresh berries or a sugar-free caramel sauce.

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