Gluten Free Cheesecake with a Buttery Almond Crust!
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Recipe type: Dessert, Gluten Free
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
This Gluten Free cheesecake will TOTALLY hit the spot for that cheesecake craving you've been having! The buttery almond crust is TO DIE FOR!
Ingredients
  • CRUST
  • 1½ cups almond meal flour
  • ¼ cup raw almonds, finely chopped
  • 1 stick (1/2 cup) butter, melted
  • FILLING
  • 2 - 8 ounce packages cream cheese (do yourself a favor - get the full fat stuff, none of that low fat garbage)
  • 1 cup sugar
  • 2 Tbsp. Tapioca flour/starch
  • 1 tsp. pure gluten free vanilla
  • 1 16 ounce container sour cream (again - full fat, low fat isn't worth it)
  • 3 large eggs
Instructions
  1. Preheat your over to 375*
  2. Set your cream cheese and eggs at room temp for at least 30 minutes (I left my cream cheese out for almost 2 hours to make sure it was good and soft.)
  3. Prepare your 9" springform pan (I just made sure mine was put together and ready to go, nothing stuck to it.)
  4. Combine your crust ingredients and press into the springform pan. This is really messy, but worth it. Trust me.
  5. Combine all the filling ingredients in your stand mixer or using a hand mixer, mix until well combined.
  6. Pour the filling over the crust gently.
  7. Bake for 40-45 minutes. Mine bubbled up and was coming out over the pan, but settled during cooling.
  8. Cool completely on a cooling rack then chill in the fridge for at least 4 hours.
  9. We topped mine with fresh cut strawberries and OH MY - DIVINE!!! I was in cheesecake Heaven!!
  10. ENJOY!
Recipe by bigblacktrashbag.com at http://bigblacktrashbag.com/2014/07/30/gluten-free-cheesecake-with-a-buttery-almond-crust/