Gluten-Free Lemon Cheesecake

Indulge in the zesty decadence of this Gluten-Free Lemon Cheesecake, a perfect dessert for citrus lovers and those avoiding gluten! Featuring a golden almond flour crust and a velvety, tangy filling made with cream cheese, fresh lemon juice, and zest, this cheesecake strikes the perfect balance between sweet and tart. A dollop of lightly sweetened sour cream topping adds a luscious finishing touch, making every slice irresistibly creamy. With simple ingredients and easy-to-follow steps, this delightful dessert is both a crowd-pleaser and an elegant centerpiece for any gathering. Whether you're looking for a special treat or a gluten-free option that doesn't compromise on flavor, this Lemon Cheesecake is sure to impress!

Nutriscore Rating: 49/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 8

Ingredients

• 200 grams Almond flour
• 80 grams Unsalted butter
• 50 grams Granulated sugar
• 600 grams Cream cheese
• 150 grams Granulated sugar (for filling)
• 2 medium Lemons, zested and juiced
• 1 teaspoon Vanilla extract
• 3 large Eggs
• 1 tablespoon Cornstarch
• 200 grams Sour cream
• 2 tablespoons Powdered sugar

Directions

Step 1

Preheat your oven to 175°C (350°F). Lightly grease the bottom and sides of a 9-inch springform pan.

Step 2

In a mixing bowl, combine almond flour and 50 grams of granulated sugar. Melt the butter in a small pan or microwave and add it to the mix. Stir until the mixture resembles damp sand.

Step 3

Press the almond flour mixture evenly into the bottom of the prepared springform pan. Bake in the preheated oven for 10 minutes or until lightly golden. Remove from the oven and set aside to cool.

Step 4

In a large mixing bowl, beat the cream cheese and 150 grams of granulated sugar together until smooth and creamy.

Step 5

Add the lemon zest, lemon juice, and vanilla extract. Mix until well combined.

Step 6

Add the eggs, one at a time, blending well after each addition. Be sure to scrape down the sides of the bowl as needed.

Step 7

Add the cornstarch and mix until just combined.

Step 8

Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.

Step 9

Bake the cheesecake in the oven for 45-50 minutes, or until the edges are set and the center slightly jiggles when shaken.

Step 10

Turn off the oven and crack the oven door open. Allow the cheesecake to cool in the oven for 1 hour to prevent cracking.

Step 11

Once cooled, carefully run a knife around the edge of the cheesecake and remove the springform pan side.

Step 12

Refrigerate the cheesecake for at least 4 hours, or overnight for best results.

Step 13

Before serving, mix the sour cream with the powdered sugar until smooth. Spread this topping over the cheesecake or serve alongside each slice.

Step 14

Garnish with extra lemon zest or lemon slices if desired. Slice, serve, and enjoy!

Nutrition Facts

Serving size	1573.2 grams (1573.2g)

Amount per serving	% Daily Value*
Calories	5348

Total Fat 429.60g	551%
Saturated Fat 199.60g	998%
Polyunsaturated Fat 8.90g
Cholesterol 1441mg	480%
Sodium 2248mg	98%
Total Carbohydrate 324.00g	118%
Dietary Fiber 24.70g	88%
Total Sugars 261.80g
Protein 107.10g	214%

Vitamin D 123IU	615%
Calcium 1410mg	108%
Iron 11mg	63%
Potassium 1189mg	25%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 69.2%

Protein: 7.7%

Carbs: 23.2%