Gluten & Sugar-Free Cheesecake

Sugar-free | Gluten-free | Lactose-free | Keto friendly

Serves: 12 

Nothing says celebration in our household more so than cheesecake, and now that I have created this sugar and gluten-free version, we can celebrate without the guilt.

The first time I tried the Cheesecake Factory's famous dessert, I was determined to create a healthy version so we could all have our cake and eat it. 

This recipe makes a HUGE cheesecake, reminiscent not just in size but also in the flavour of the famous baked cheesecakes. My cheesecake is also sugar-free, gluten-free and keto-friendly. It is a beautiful treat for anyone wanting to look after their gut health, watch their blood sugar levels and eat something delicious.

Hints, Tips & Tricks

This recipe also calls for inulin powder, a soluble fibre derived from plant-based sources. It is prebiotic, making it a fantastic ingredient for our gut health and a healthy alternative to sugar. You can read more information about inulin powder --> here. Or, if you're wondering where to purchase some, we sell 100% Chicory Inulin Powder for home delivery*! Find out more --> here. 

Ingredients

Crust

• 200g (7 oz) almond flour
• ½ tsp cinnamon powder
• 65 g (2.2 oz) butter, soft 
• 45 g (1.5 oz) cashew butter 

Filling

• 1 kg (2.2 lbs) lactose-free cream cheese
• 150 g (5.2 oz) Pure as Inulin Powder
• 150 ml (5 fl oz) sour cream
• 2 tsp pure vanilla extract
• 5 eggs, whisked

Topping

• 120 ml (4 fl oz) lactose-free sour cream
• 1 tbsp Pure as Inulin Powder

Method

1. Preheat your oven to 220C (430F) and place the oven rack in the middle of the oven. Line a 9-inch (22 cm) springform cake tin with nonstick baking paper on the bottom and sides of the tin, ensuring the baking paper comes up well above the sides of the tin. 
2. Add 2 inches (5 cm) of water to a roasting tray and add the tray to the oven to begin to heat up.
3. Make the crust by adding the almond flour, cinnamon powder, butter and cashew butter to a small food processor and blend until smooth. Using the back of a spoon, press this mixture into the base of the cake tin. Freeze the base for 20 minutes. 
4. While the base freezes, you can make the filling by adding the soft cream cheese, inulin, sour cream and vanilla to a bowl and whisk until smooth. Add the eggs and whisk until incorporated. 
5. Remove the base from the freezer, pour the filling onto the base, and then carefully place the cheesecake into the roasting tray with water. Immediately turn the oven to 170C (320F), cover the cheesecake with baking paper and bake in the water bath for 50-60 minutes.
6. Keep an eye on the water level of the roasting tray, topping it up if it gets a little low. The cheesecake is ready when it is firm on the top with a slight wobble when you jiggle it. 
7. Remove the cheesecake from the oven and allow it to cool on a wire rack for a couple of hours. 
8. Make the topping by whisking the sour cream and inulin powder together and then spread it on the cooled cheesecake. Refrigerate for a couple of hours before serving. 

The cheesecake will last up to five days in the fridge when stored in an airtight container.