This cheesecake has a lot of great things going for it. 1. It is easy to make. 2. It is gluten-free. 3. It is filled with vanilla flavor. 4. It has an almond flour crust. 5. And it is delicious!
An almond-flour crust is one of the reasons this cheesecake is gluten-free. Very easy to prepare, this crust cooks in 10 minutes and is a great-tasting crust for a lot of different cheesecake recipes.
Baking helps to set the crust before you pour in the cheesecake mixture.
Three keys to cheesecake baking success is: 1) Have all the refrigerated ingredients at room temperature before starting, 2) sift the cornstarch into the batter, and 3) scrape down the sides and bottom of the mixing bowl a few times to make sure you have the batter well mixed so that you don’t find pieces of unmixed cream cheese in the finished cake.
I have two tips for you when you bake the cheesecake: 1. Place a pan of warm water on the bottom shelf of the oven to prevent baking cracks in the cheesecake, and 2. Place a sheet of aluminum foil over the cheesecake for most of the baking time so that the cake doesn’t over brown.
Always cool the cheesecake for several hours or overnight in order to achieve the creamy texture this cake should have. Then place any garnish you choose to use on top or around the sides of the cheesecake.
Fruit and whipped cream can hide any major cracks should they appear in the cake while baking.