Gluten Free Cheesecake
This Gluten Free Cheesecake brings creamy, tangy indulgence back to your table — a silky filling with a nutty, crumbly crust that proves you never have to miss out, even without gluten.
Ingredients
- 1 ½ cups almond flour
- ¼ cup coconut flour
- ¼ cup granulated sugar
- 5 tablespoons unsalted butter melted
- 3 8 oz packages cream cheese, softened
- 1 cup mascarpone cheese
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- Zest of 1 lemon optional
- Fresh berries or fruit compote for topping
Instructions
- Preheat oven to 300°F (150°C). Line a springform pan with parchment paper.
- In a bowl, mix almond flour, coconut flour, sugar, and melted butter until combined.
- Press crust mixture firmly into the base of the pan. Bake for 10 minutes, then let cool.
- In a mixing bowl, beat softened cream cheese and mascarpone on low speed until smooth.
- Add sugar, vanilla, and lemon zest (if using). Beat slowly until just combined.
- Add eggs one at a time, mixing gently after each addition. Do not overmix.
- Pour filling over the cooled crust and smooth the top.
- Bake for 50-60 minutes, or until the edges are set and the center has a slight jiggle.
- Turn off the oven, crack the door, and let cheesecake cool inside for 1 hour.
- Chill in the fridge for at least 4 hours or overnight. Top with fresh berries or compote before serving.
Notes
Dip your knife in warm water between cuts for clean slices. Store leftover cheesecake covered in the fridge for up to 5 days.
Nutrition
Serving: 1sliceCalories: 380kcalCarbohydrates: 20gProtein: 7gFat: 30gSaturated Fat: 16gPolyunsaturated Fat: 12gCholesterol: 110mgSodium: 190mgFiber: 2gSugar: 22g
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