This gluten-free cheesecake is creamy, rich and delicious. Finally, here is the sweet treat that anyone can eat without worry!
- 1 1/2 cup cooking spray
- 1 1/2 cup almond flour
- 1/4 cup granulated sugar
- 4 tbsp melted butter
- pinch of salt
- 4 block cream cheese softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp pure vanilla extract
- 1/4 cup sour cream
- 2 tbsp gluten-free flour such as Cup4Cup
- 1/4 tsp salt
- berries for serving
Preheat oven to 350° and grease an 8" or 9" springform pan with cooking spray. Make crust: In a large bowl, stir together almond flour, sugar, melted butter, and salt. Press into bottom of prepared pan and bake until lightly golden, 15 minutes. Let cool completely before adding filling and reduce oven temperature to 325°.
Meanwhile, make filling: In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese and sugar together until light and fluffy no lumps remain. Add eggs, one at a time, then beat in vanilla and sour cream. Add flour and salt and beat until just combined. Pour mixture over cooled crust.
Wrap bottom of the pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come up halfway to the baking pan. Bake until center of cheesecake only slightly jiggles, about 1 hour 15 minutes.
Turn off heat, prop open oven door, and let cheesecake cool in the oven, 1 hour. Remove foil and refrigerate cheesecake for at least 5 hours and up to overnight.
Serve with berries.