Gluten-free baked vanilla cheesecake

Gluten-free Sep 4, 2021

  • Serves 12
  • 10 mins to prepare and 1 hr to cook, 2 hrs 00 mins to cool
  • 264 calories/serving
  • Gluten-free


For the base

  • sunflower oil, to grease
  • 75g (3oz) almonds
  • 110g (3 3/4oz) gluten-free oat cakes
  • 100g (3 1/2oz) dried pitted dates
  • 3 tbsp butter, melted
  • 2 tbsp caster sugar
  • pinch of sea salt

For the filling

  • 800g (1 1/2lb) low-fat cream cheese
  • 160g (5 1/2 oz) caster sugar
  • 200ml (1/3 pint) sour cream
  • 3 tsp vanilla extract
  • 4 eggs
  • fresh berries to serve (optional)


  1. Preheat oven to 170°C, fan 150°C, gas 3.
  2. Use the sunflower oil to grease the side of a 20cm (8in) high-sided springform tin.
  3. In a food processor, blitz the almonds, oat cakes, dates, melted butter, sugar, and a pinch of salt until the mixture is fine and sticks together when squeezed between your fingers.
  4. Make a level, even, and smooth base by pressing firmly into the tin.
  5. Cream together the cream cheese, sugar, sour cream, and vanilla extract in a large mixing basin.
  6. One at a time, add the eggs, beating well after each addition to fully mix.
  7. Smooth out the mixture on top of the base.
  8. Bake for about 1 hour, or until the top is slightly browned and just set with a little wobbling in the middle, in the center of the oven.
  9. Freeze for at least 1 hour before serving when it has cooled.
  10. Remove the cheesecake from the tin, place it onto a dish, and top with fresh berries if desired.


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