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Cheesecake with Gluten-free Almond Crust 10/16/2013 - A crust of almonds and almond meal highlight this delicious, gluten-free version of a traditional cheesecake.


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

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.

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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. welcomes your comments below (registration is NOT required).

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17 Responses:

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said this on
21 Oct 2013 10:18:33 AM PDT
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.

Rating: ratingfullratingfullratingfullratingfullratingfull Unrated ( Author)
said this on
15 Oct 2014 7:14:21 PM PDT
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.


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

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said this on
24 Oct 2013 5:22:39 AM PDT
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.

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said this on
14 Nov 2013 11:26:57 AM PDT
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.

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


said this on
28 Oct 2013 2:14:17 PM PDT
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?


said this on
11 Nov 2013 3:06:52 PM PDT
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!

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

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said this on
14 Dec 2013 11:14:52 AM PDT
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!

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said this on
28 Feb 2014 2:22:12 PM PDT
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....

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said this on
03 Jun 2014 2:34:12 PM PDT
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.

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said this on
14 Aug 2014 7:24:07 PM PDT
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.

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said this on
20 Jul 2015 4:24:48 PM PDT
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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said this on
06 Feb 2016 5:01:12 PM PDT
I followed this recipe exactly, except I omitted the lemon zest. It came out perfect! Everybody loved it!

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said this on
01 May 2016 10:33:45 AM PDT
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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said this on
04 Dec 2016 9:31:08 PM PDT
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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All Activity Celiac Disease & Gluten-Free Diet Forum - All Activity

Hi Dalek, JMG has it right, any food with wheat, rye or barley is a gluten containing food. In addition, watch out for malt, which is sometimes made from barley. That includes the malt in beers.

Interesting!! I'm going to share that with her dr. I'll have to look into the gluten sensitivity more myself, the main reason we started testing is due to poor growth. As I learned more, I've seen several symptoms that could be explained by celiac. I like feeling informed so I'll know what to talk to the dr about or ask about. I think those are the results we are waiting for still, I couldn't remember the name.

Call your doctor's office and ask them to relay your request to the doctor to amend the test request, they should be able to sort it without an additional meeting and delay. Worth a try anyway I think the Biocard tests TTG IGA and it may give you an indication. Do post your results here as I'm sure others will be interested in its effectiveness. If it's negative however remember that there are several celiac tests for a reason. Some test on one, some on another etc... However my guess is your doctor will dismiss them and want their own testing. That's the usual experience.

Waiting for the EMA, I bet. Keep advocating! this is interesting. If celiac disease is excluded, she might still have a gluten sensitivity. There just is not specific test for that.

I think all the flavors are all gluten free. I buy them at my local grocery store which is a Kroger store. Amazon has them too. Jenny at "The Patient Celiac" uses them too (she is a preemie doctor who has celiac disease).