Gluten-Free Classic Cheesecake
Indulge in the creamy, dreamy goodness of this Gluten-Free Classic Cheesecake, a decadent dessert that's perfect for any occasion. Built on a buttery almond flour crust, this cheesecake boasts a velvety filling made from smooth cream cheese, a hint of vanilla, and a touch of sour cream for that signature tang. Designed with gluten-free eaters in mind, this recipe swaps traditional ingredients for a completely gluten-free delight that's as rich and satisfying as the original. With simple instructions—including tips to prevent cracking and achieve a perfectly set center—this dessert is foolproof and irresistibly elegant. Ideal for parties or as an indulgent treat, this gluten-free cheesecake is a crowd-pleaser that will have everyone asking for seconds.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 3 tablespoons Granulated sugar (for crust)
- 5 tablespoons Unsalted butter, melted
- 32 ounces Cream cheese, softened
- 1.25 cups Granulated sugar (for filling)
- 2 teaspoons Vanilla extract
- 4 units Large eggs
- 1 cup Sour cream
- 2 tablespoons Gluten-free all-purpose flour
Instructions
Preheat your oven to 325°F (163°C) and lightly grease a 9-inch springform pan.
In a medium bowl, combine the almond flour and 3 tablespoons of sugar, then add the melted butter. Mix until the mixture resembles wet sand.
Press the mixture firmly into the bottom of the prepared springform pan to create an even layer for the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese on medium speed with an electric mixer until smooth and creamy, about 2 minutes.
Gradually add 1 1/4 cups of sugar and continue to beat until the mixture is smooth.
Mix in the vanilla extract.
Add the eggs one at a time, beating well after each addition.
Add the sour cream and gluten-free flour, and gently mix until just combined. Be careful not to overmix.
Pour the cheesecake filling over the prepared crust in the springform pan, smoothing the top with a spatula.
Bake in the preheated oven for approximately 60 minutes, or until the center is almost set but still has a slight jiggle.
Turn off the oven, crack the oven door open gently, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.
Remove the cheesecake from the oven and run a knife around the edge of the pan to loosen it. Allow it to cool completely at room temperature.
Refrigerate the cheesecake for at least 4 hours, or overnight, before serving.
Remove the springform pan collar, slice, and enjoy your gluten-free classic cheesecake.
Nutrition Facts
Calories |
6473 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 513.3 g | 658% | |
| Saturated Fat | 269.4 g | 1347% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2018 mg | 673% | |
| Sodium | 3388 mg | 147% | |
| Total Carbohydrate | 404.1 g | 147% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 341.8 g | ||
| Protein | 121.8 g | 244% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1654 mg | 127% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1222 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
