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  • Jefferson Adams
    Jefferson Adams

    Cheesecake with Gluten-free Almond Crust

    Reviewed and edited by a celiac disease expert.

    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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    How do you know if creme cheese is gluten-free? 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 gluten-free so we just gave up on creme cheese. Very sad about that.

    Organic Valley is gluten free. There are probably other brands that are also gluten free but that's the brand I use.

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    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.

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    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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    I used 3 packs of cream cheese, and baked it for 1 1/2 hours. Otherwise, I followed the instructions as stated. Wish I had some leftovers, because, it is gone! Best recipe ever, so light and creamy. Maybe serve it with raspberries or blueberries.

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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