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Cheesecake with Gluten-free Almond Crust

Celiac.com 10/16/2013 - A crust of almonds and almond meal highlight this delicious, gluten-free version of a traditional cheesecake.

Ingredients:

Photo: CC--KitsunebabeFilling:

  • 1 pound cream cheese, 2 (8-ounce) blocks, softened
  • 3 whole eggs
  • 1 cup sugar
  • ½ teaspoon vanilla extract
  • 2 teaspoons grated lemon peel

Nut Crust:

  • ¾ cup finely crushed almonds
  • ¾ cup almond meal
  • 2 tablespoons granulated sugar
  • 2-3 tablespoons butter, room temperature

Directions:
Heat oven to 300F. Place all nut crust ingredients in a mixing bowl and mix well.

Lightly coat the bottom and sides of an 8-inch springform pan with oil. Pour the nut crust mixture into the pan.

Use the bottom of a measuring cup or glass to press the crumbs down into the bottom and 1-inch up the sides of the pan.

Place crust in oven and bake about 5 minutes, or until the crust is slightly browned. Remove and cool.

Cheesecake Directions:
Heat oven to 300 degrees F.

For the Filling:
In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps.

Gradually add sugar, lemon zest, and vanilla.

Add the eggs, 1 at a time, and continue to beat slowly until combined. Beat 1-2 minutes until creamy, but not over-mixed.

Pour the filling into the crust-lined pan and smooth the top with a spatula.

Bake at 300 degrees F for 1 hour. The cheesecake should still jiggle, so be careful not to overcook.

Remove and allow to cool in pan for 30 minutes, then place in the refrigerator, loosely covered, for at least 4 hours.

Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Release the side of the pan and set aside.

To slice the cheesecake, dip a thin, non-serrated knife in hot water, make a cut, then wipe blade dry after each cut. Garnish slices with berries or a dallop of lemon curd.

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16 Responses:

 
Barbara
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
21 Oct 2013 10:18:33 AM PST
I haven't tried this yet - how much sour cream is supposed to be added? It is mentioned in the second paragraph but is not listed in the ingredient list.

 
Jefferson
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated ( Author)
said this on
15 Oct 2014 7:14:21 PM PST
Thanks for your comment. Sour cream was mentioned by accident, and I have corrected the article to reflect that fact. However, I have used a couple of tablespoons in the past. I hope this helps.

 
Regina

said this on
23 Oct 2013 2:53:34 PM PST
Recipe doesn't say how much sour cream to use.

 
celiacMom
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
24 Oct 2013 5:22:39 AM PST
How do you know if creme cheese is GF? We have not eaten creme cheese (or cheesecake) since my daughter got sick one day and we could not figure out what it was, the only possible suspect was the creme cheese. It was a generic brand served at her preschool. However I contacted Kraft at that time (about 2 years ago) and they could not guarantee their Philadelphia brand is GF so we just gave up on creme cheese. Very sad about that.

 
Angela
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
14 Nov 2013 11:26:57 AM PST
I'm a little confused. How can there be gluten in cream cheese? The only ingredients I've seen are milk, cream, cheese culture, salt and some kind of bean gum to thicken.

 
elisa
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
26 Jan 2015 4:43:51 PM PST
Organic Valley is gluten free. There are probably other brands that are also gluten free but that's the brand I use.

 
Janice

said this on
28 Oct 2013 2:14:17 PM PST
Same with Barbara, have not tried as you do NOT list sour cream in the ingredients but list it in the instructions. How much sour cream please?

 
Kay

said this on
11 Nov 2013 3:06:52 PM PST
I have a recipe that is very similar to this one. It calls for 3 cups of sour cream. It makes a cheesecake that is not as heavy as a New York-style. (mine uses 1/4 t salt, 2 t vanilla and no lemon peel. otherwise identical) Thank you for the crust recipe. That's what brought me here!

 
Pammyyogini
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
07 Dec 2013 6:04:04 PM PST
I omitted the sour cream and lemon and had excellent results. My mom calls it my signature cheese cake. Everyone gobbles it down!

 
Dee
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
14 Dec 2013 11:14:52 AM PST
This is my second time making this recipe. This time I added 2 tablespoons of sour cream, and instead of just adding the eggs directly in, I separated the yolks from whites and whipped the whites into firm peaks. The yolks went directly into the mix, while the whipped eggs whites were added at the end. I gently mixed in half of the egg whites, and then folded in the other half. I think it helped make the cheesecake just a little lighter!

 
M.G.
Rating: ratingfullratingfullratingemptyratingemptyratingempty Unrated
said this on
28 Feb 2014 2:22:12 PM PST
Thanks for not adding sour cream to the recipe! Really appreciate it. I am going to try my luck with yogurt only because I don't have time to get any....

 
NotGF
Rating: ratingfullratingfullratingemptyratingemptyratingempty Unrated
said this on
03 Jun 2014 2:34:12 PM PST
Measurements by volume are inconsistent depending on the method used and the recipe is incomplete. Managed to make it work after sifting through the poor layout.

 
Hannah
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
14 Aug 2014 7:24:07 PM PST
I have almost this exact cheesecake recipe and it calls for 1/2 cup sour cream and 2 eggs instead of the 3 listed here. I usually cut the sugar in half and no one can tell the difference.
I came for the nut crust recipe and will try that this weekend.

 
cheryl
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
20 Jul 2015 4:24:48 PM PST
Most sour cream is gluten-free, but some brands of full fat/light sour cream are not. Organic Valley sour cream regular and low fat are both gluten free. Philadelphia Cream Cheese is a gluten-free product.

 
Brittany
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
06 Feb 2016 5:01:12 PM PST
I followed this recipe exactly, except I omitted the lemon zest. It came out perfect! Everybody loved it!

 
Debra
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
01 May 2016 10:33:45 AM PST
The crust recipe is how I found this site. One thing that would have been helpful is what size spring form pan to use. My first attempt the pan I chose must have been too big and had to make additional crust to have enough to go up the sides of the pan.




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