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: 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.
| Prep Time | 20 minutes |
| Cook Time | 65 minutes |
| Passive Time | 3 hours |
| Servings |
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- 1 1/2 cups almond flour
- 1/4 cup sugar
- 6 tablespoons butter, melted
- 9- inch springform pan
- (4) 8-ounce bars cream cheese, room temperature
- 1 cup plus 2 tablespoons sugar
- 4 large eggs, room temperature and lightly beaten
- 1 tablespoon vanilla bean paste (see note below)
- 1 tablespoon vanilla extract
- 1 1/2 tablespoons fresh lemon juice
- 2 tablespoons cornstarch, sifted
- 1 cup sour cream, room temperature
Ingredients
Crust
Cheesecake
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- Preheat the oven to 350 degrees. Mix the sugar and almond flour. Add the butter and stir until mixed well. Press the mixture into the bottom of a greased springform pan. Bake for 10 minutes. Cool.
- Preheat the oven to 400 degrees. On the bottom oven shelf, add a large pan filled with warm water.
- In a mixing bowl, beat together the cream cheese and sugar until smooth.
- Beat in the two vanillas, lemon juice, and sift in the cornstarch. Beat until well combined.
- Add the eggs and beat just until well mixed. Do not overmix.
- Stir in the sour cream.
- Pour mixture into the springform pan on the cooled crust. Place a sheet of aluminum foil over the pan and bake for 55 minutes. Remove the aluminum foil during the last 15 minutes of baking.
- Let the cake cool in the oven, with the door propped open, for 3 hours. Refrigerate and serve cold.
Using a pan of water while baking the Vanilla Bean Cheesecake will help prevent cracking during baking. You can substitute vanilla extract for vanilla bean paste. The only difference will be that you won't have the black vanilla beans scattered throughout the cake. However, always use pure vanilla extract and not imitation vanilla. You can find vanilla bean paste online for purchase.