We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Gluten-free baked vanilla cheesecake recipe

Gluten-free baked vanilla cheesecake recipe

20 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)

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

  1. Preheat oven to gas 3, 170°C, fan 150°C.
  2. Grease the side of a 20cm (8in) high-sided springform tin with the sunflower oil.
  3. 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.
  4. 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.
  5. Remove the tin, slide the cheesecake onto a plate and serve with some fresh berries if liked.

See more Gluten-free recipes

You may also like

Be the first to comment

blog comments powered by Disqus