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Gluten-free baked vanilla cheesecake recipe
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There is nothing quite like the creamy goodness of a baked cheesecake, and with the base being gluten-free it’s the ideal dessert. Made with almonds and oatcakes instead of the typical biscuit base this recipe is the perfect alternative. See method
Ingredients
For the base
- sunflower oil, to grease
- 75g (3oz) almonds
- 110g (3 3/4oz) gluten-free oat cakes
- 100g (3 1/2oz) dried pitted dates
- 3 tbsp butter, melted
- 2 tbsp caster sugar
- pinch of sea salt
For the filling
- 800g (1 1/2lb) low-fat cream cheese
- 160g (5 1/2 oz) caster sugar
- 200ml (1/3 pint) sour cream
- 3 tsp vanilla extract
- 4 eggs
- fresh berries to serve (optional)
If you don't have sour cream, use crème fraîche or yogurt
Each serving contains
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Energy
1105kj
264kcal
13%
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Fat
17g
24%
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Saturates
8g
40%
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Sugars
18g
20%
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Salt
0.3g
5%
of the reference intake
Carbohydrate 22g
Protein 8.3g
Fibre 1.5g
Method
- Preheat oven to gas 3, 170°C, fan 150°C.
- Grease the side of a 20cm (8in) high-sided springform tin with the sunflower oil.
- Place the almonds, oat cakes, dates, melted butter, sugar and a pinch of salt in a food processor and blitz until it is fine and sticks together when pressed between your fingers. Press very firmly into the tin so you have a flat, even and smooth base.
- In a large bowl beat together the cream cheese, sugar, sour cream and vanilla extract. Add the eggs, one at a time, beating well to fully combine. Pour the mixture onto the base and smooth out. Place in the centre of the oven and bake for about 1 hr, until the top is slightly browned and just set with a little wobble in the middle. Once cool, refrigerate for at least 1 hr prior to serving.
- Remove the tin, slide the cheesecake onto a plate and serve with some fresh berries if liked.
See more Gluten-free recipes