Description
A delightful gluten-free cheesecake made with almond flour crust and a creamy filling, perfect for those with gluten sensitivities.
Ingredients
Scale
- 1 1/2 cups almond flour
- 1/4 cup coconut oil, melted
- 1/4 cup honey or maple syrup
- 2 cups cream cheese, softened
- 1/2 cup sugar or sweetener of choice
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 350°F (175°C).
- Combine almond flour, melted coconut oil, and honey in a mixing bowl. Press this mixture into the bottom of a springform pan to form the crust. Bake for 10 minutes and let cool.
- Beat together the cream cheese and sugar until smooth.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and lemon juice.
- Pour the cream cheese mixture over the cooled crust.
- Bake for 45-50 minutes until the center is set. Let it cool before refrigerating for at least 4 hours or overnight before serving.
Notes
Serve chilled with optional fresh fruit, whipped cream, or chocolate sauce. Store leftovers in an airtight container in the refrigerator for up to five days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 14g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg