Description
Gluten free cheesecake – gluten-free light and airy cheesecake decorated with berries with a delicious almond after-taste, dairy-free option available
Ingredients
Scale
Crust
- 2 cups almond flour
- 1/2 cup avocado oil
- 3 tbsp coconut sugar
Filling
- 2 x 8 oz whipped cream cheese
- 1 x 8 oz cream cheese
- 6 oz vanilla yoghurt
- 1/2 cup to 3/4 cup of coconut sugar (depending if you like sweet dessert or not)
- 1/2 lemon, squeezed
- 4 eggs
- 1 pinch salt
- 2 tbsp of almond flour
Whipped Cream
- 1 box heavy cream
- 1 tbsp almond extract
Instructions
For the crust
- Preheat the oven to 350 degrees F. Grease a 9″ springform pan (or you can line the bottom with parchment paper).
- Stir the almond flour, oil and sugar in a medium bowl, until well combined.
- The dough will be slightly crumbly. Press the dough into the bottom of the pan.
- Bake for about 10-12 minutes, until barely golden. Let cool at least 10 minutes.
For the filling
- Separate eggs and mix white with salt until foamy.
- Mix yolks with cream cheese and sugar until well combine.
- Add almond flour and lemon to the yolk mixture.
- Mix with egg white with a spatula slowly.
- Pour into the baking pan and cook for 50 minutes.
- When cooking time is over, turn off the oven and let the cheesecake sit until completely cooled.
For the whipping cream
- Place a large bowl and mixer handles into the freezer for 10 minutes.
- Start beating on high speed with almond extract the heavy cream until having a creamy mixture.
- Store in fridge until cheesecake is completely cooled down.
Assemble
- When cheesecake is cooled down, store in the fridge for 1 hour.
- Decorate with whipping cream and berries.
- Enjoy cold for 4 days.
- Can be frozen without the whipping cream.