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Gluten-free baked vanilla cheesecake recipe

26 ratings

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

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

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 créme fraîche or yoghurt

Each serving contains

Energy
1105kj
264kcal 13%
Fat
17g 24%
Saturates
8g 40%
Sugars
18g 20%
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.