Gluten-Free Lemon Cheesecake
Elevate your dessert game with this luscious Gluten-Free Lemon Cheesecake—an irresistibly creamy treat that combines the zing of fresh lemons with a velvety, indulgent filling. Built on a nutty almond flour crust, this cheesecake delivers a rich, buttery base that’s both gluten-free and irresistibly crisp. The silky cream cheese filling is infused with bright lemon zest and juice, offering the perfect balance of tangy and sweet, while the touch of vanilla adds a comforting warmth. Baked to perfection and topped with a smooth, slightly sweetened sour cream layer, this dessert is a showstopper for any occasion. With easy-to-follow steps and just 20 minutes of prep time, this gluten-free delight is perfect for those looking to impress without the stress. Garnish with lemon zest for an extra pop of citrus and serve chilled for a refreshing slice of heaven!
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Recipe Information
Ingredients
- 200 grams Almond flour
- 80 grams Unsalted butter
- 50 grams Granulated sugar
- 600 grams Cream cheese
- 150 grams Granulated sugar (for filling)
- 2 medium Lemons, zested and juiced
- 1 teaspoon Vanilla extract
- 3 large Eggs
- 1 tablespoon Cornstarch
- 200 grams Sour cream
- 2 tablespoons Powdered sugar
Instructions
Preheat your oven to 175°C (350°F). Lightly grease the bottom and sides of a 9-inch springform pan.
In a mixing bowl, combine almond flour and 50 grams of granulated sugar. Melt the butter in a small pan or microwave and add it to the mix. Stir until the mixture resembles damp sand.
Press the almond flour mixture evenly into the bottom of the prepared springform pan. Bake in the preheated oven for 10 minutes or until lightly golden. Remove from the oven and set aside to cool.
In a large mixing bowl, beat the cream cheese and 150 grams of granulated sugar together until smooth and creamy.
Add the lemon zest, lemon juice, and vanilla extract. Mix until well combined.
Add the eggs, one at a time, blending well after each addition. Be sure to scrape down the sides of the bowl as needed.
Add the cornstarch and mix until just combined.
Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
Bake the cheesecake in the oven for 45-50 minutes, or until the edges are set and the center slightly jiggles when shaken.
Turn off the oven and crack the oven door open. Allow the cheesecake to cool in the oven for 1 hour to prevent cracking.
Once cooled, carefully run a knife around the edge of the cheesecake and remove the springform pan side.
Refrigerate the cheesecake for at least 4 hours, or overnight for best results.
Before serving, mix the sour cream with the powdered sugar until smooth. Spread this topping over the cheesecake or serve alongside each slice.
Garnish with extra lemon zest or lemon slices if desired. Slice, serve, and enjoy!
Nutrition Facts
Calories |
5348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 429.6 g | 551% | |
| Saturated Fat | 199.6 g | 998% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 1441 mg | 480% | |
| Sodium | 2248 mg | 98% | |
| Total Carbohydrate | 324.0 g | 118% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 261.8 g | ||
| Protein | 107.1 g | 214% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1410 mg | 108% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1189 mg | 25% | |
*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.
