Ingredients
Cooking spray
1 1/2 c. almond flour
1/4 c. granulated sugar
4 tbsp. melted butter
Pinch kosher salt
4 (8-oz.) blocks of cream cheese, softened
1 c. granulated sugar
3 large eggs
1 tsp. pure vanilla extract
1/4 c. sour cream
2 tbsp. gluten-free flour (such as Cup4Cup)
1/4 tsp. kosher salt
Berries, for serving
Preparation
Step 1Preheat oven to 350° and grease an 8" or 9" springform pan with cooking spray. Make crust: In a large bowl, stir together almond flour, sugar, melted butter, and salt. Press into bottom of prepared pan and bake until lightly golden, 15 minutes. Let cool completely before adding filling and reduce oven temperature to 325°.Step 2Meanwhile, make filling: In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese and sugar together until light and fluffy no lumps remain. Add eggs, one at a time, then beat in vanilla and sour cream. Add flour and salt and beat until just combined. Pour mixture over cooled crust.Step 3Wrap bottom of pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come up halfway to the baking pan. Bake until center of cheesecake only slightly jiggles, about 1 hour 15 minutes.Step 4Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour. Remove foil and refrigerate cheesecake for at least 5 hours and up to overnight.Step 5Serve with berries.
What makes this cheesecake gluten free? Typically a cheesecake crust is made out of crushed graham crackers. You can look for gluten-free grahams—or make a crust with almond flour like ours, which is so delicious. We also like to add a little bit of flour to our cheesecake batter so that it holds together. Here, we add a gluten-free flour (like Cup4Cup), but you can sub in almond flour if you don’t mind a nuttier flavor and texture.
