Description
This gluten-free cheesecake is creamy, rich, and made with a crunchy almond flour crust. It’s perfect for anyone avoiding gluten but craving indulgence.
Ingredients
Scale
- `1 ½ cups almond flour
- 3 tbsp coconut sugar (or brown sugar)
- 5 tbsp unsalted butter, melted
- 24 oz cream cheese (room temperature)
- ¾ cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- ½ tsp lemon zest (optional)
Instructions
- Preheat oven to 325°F (163°C). Line the bottom of a springform pan with parchment paper.
- Combine almond flour, coconut sugar, and melted butter. Mix until it resembles wet sand.
- Press the mixture firmly into the base of the pan to form the crust. Bake for 10 minutes, then cool.
- Beat cream cheese until smooth. Add sugar and beat again until creamy.
- Add eggs one at a time, mixing gently after each. Stir in vanilla, sour cream, and lemon zest.
- Pour the batter over the cooled crust and smooth the top.
- Bake for 50–60 minutes, or until the center is just set but slightly jiggly.
- Turn off the oven and let cheesecake rest inside for 1 hour. Then cool at room temperature.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
- For extra flavor, add a fruit topping like raspberry or blueberry compote.
- Use room temperature ingredients for the creamiest texture.
- Almond flour crust gives a nutty, rich flavor and keeps it gluten-free.
- Prep Time: 20min
- Cook Time: 60min
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 26
- Sodium: 260
- Fat: 31g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 115mg
Keywords: gluten-free cheesecake, almond flour cheesecake, no gluten dessert