Gluten Free Cheesecake

This Gluten Free Cheesecake is a delicious twist on your traditional cheesecake. It has a nutty crust which keeps it lower carb and gluten free!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Before beginning, set all ingredients out on the counter to come to room temperature. This is very important because it ensures a creamy cheesecake.

Step 2

Preheat the oven to 350ºF and put a large pot of water on to boil. When it reaches a boiling point, pour it into a casserole dish or oven safe pot placed on the bottom rack in the oven. This acts as a makeshift water bath and turns the oven into a “steam room”.

Step 3

To make the crust, in a food processor or high-powered blender, add the pecans and cashews and pulse until they’re a coarse meal.

Step 4

Add the coconut oil, coconut or brown sugar and salt, and process until the nuts are fine and the crust is starting to pull together.

Step 5

Press the nutty crust mixture into the bottom of a springform pan. Set aside.

Step 6

To make the cheesecake filling, add the cream cheese to a bowl and beat with a standing or hand-held mixer for 30 seconds, or until smooth. Add the sugar and cream together for about 1 minute.

Step 7

Crack the eggs into a separate bowl. Add the eggs one at a time to the cream cheese, scraping the sides of the bowl after each addition.

Step 8

Add the Greek yogurt, almond milk, and vanilla, and beat until everything is mixed well. Pour the cheesecake mixture over the crust into the springform pan.

Step 9

Place the cheesecake on the middle rack of the oven, leaving the casserole dish with the water in the oven.

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