Gluten-free baked vanilla cheesecake recipe
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 hour to cook and 2 hours to cool
- 264 calories / serving
- Gluten-free
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 264.0kcal
- Fat
- 17g
- Saturates
- 8g
- Salt
- 0.3g
- Sugars
- 18g
of the Reference intake
Carbohydrate 22.0gProtein 8.3gFibre 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
