Gluten-free baked vanilla cheesecake recipe

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  • Serves 12
  • 10 mins to prepare and 1 hr to cook, 2 hrs 00 mins to cool
  • 264 calories / serving
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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.

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 hour, until the top is slightly browned and just set with a little wobble in the middle. Once cool, refrigerate for at least 1 hour prior to serving.

Remove the tin, slide the cheesecake onto a plate and serve with some fresh berries if liked. 

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  • 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)
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  • Energy 1106kj 264kcal 13%
  • Fat 16.5g 24%
  • Saturates 8g 40%
  • Sugars 18.4g 20%
  • Salt 0.3g 5%

of the reference intake
Carbohydrate 22g Protein 8.3g Fibre 1.5g

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