Gluten-Free Cheesecake with Almond Crust

Ingredients

• 1.5 cups finely ground almonds 1.5 cups finely ground almonds
• 0.5 cup certified gluten-free all-purpose flour blend (rice flour, tapioca starch, potato starch) 0.5 cup certified gluten-free all-purpose flour blend (rice flour, tapioca starch, potato starch)
• 0.25 cup granulated sugar 0.25 cup granulated sugar
• 0.25 tsp salt 0.25 tsp salt
• 6 tbsp cold unsalted butter, cut into cubes 6 tbsp cold unsalted butter, cut into cubes
• 1 lb cream cheese, softened 1 lb cream cheese, softened
• 0.75 cup granulated sugar 0.75 cup granulated sugar
• 2 large eggs 2 large eggs
• 1 tsp vanilla extract 1 tsp vanilla extract
• 0.5 cup sour cream 0.5 cup sour cream

Instructions

1. 1

   For the almond crust, combine the finely ground almonds, certified gluten-free flour blend, 0.25 cup granulated sugar, and salt in a medium bowl. Whisk these dry ingredients together until well combined, ensuring no clumps remain. Add the cold, cubed unsalted butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the almond mixture until it resembles coarse crumbs, with some pea-sized pieces of butter still visible. This should take about 5-7 minutes.

2. 2

   Press the almond crust mixture evenly into the bottom of an 8-inch springform pan. Use the bottom of a glass or your fingers to create a firm, compact layer. Place the prepared crust in the freezer for at least 15 minutes while you prepare the cheesecake filling. This chilling step helps the crust hold its shape during baking.

3. 3

   In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until it is completely smooth and creamy, about 2-3 minutes. Gradually add the 0.75 cup granulated sugar and continue beating until well incorporated and no sugar granules are apparent. Scrape down the sides of the bowl as needed to ensure even mixing.

4. 4

   Add the eggs one at a time, beating on low speed after each addition until just combined. Be careful not to overmix the batter once the eggs are added, as this can lead to cracks in the finished cheesecake. Stir in the vanilla extract and sour cream until the filling is smooth and homogenous, about 1-2 minutes. The batter should have a thick, pourable consistency.

5. 5

   Pour the cheesecake filling over the chilled almond crust in the springform pan. Gently tap the pan on the counter a few times to release any air bubbles. Bake in a preheated oven at 325°F (160°C) for about 50-60 minutes, or until the edges are set and the center is still slightly jiggly when the pan is gently shaken. Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for 1 hour. This gradual cooling prevents cracking. Once cooled, remove from the oven and let it cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight, before slicing and serving.

Nutrition (per serving)

Tips & Notes

• Tapioca starch creates a slightly chewy, stretchy texture in GF baked goods — a welcome trait for pizza crust and flatbreads.
• Separate eggs when cold (the yolks are firmer), then let whites come to room temp before whipping.
• Softened butter should hold a fingerprint but not be greasy — if it melts on touch, it's too warm for creaming.