Gluten-Free Cheesecake


for the crust

  • 1 cup of almond flour
  • 25 grams of melted butter

for the filling

  • 2 eggs
  • 1/2 cup of sugar 
  • 650 gr of greek vanilla yogurt
  • 2 tablespoons of cornstarch
  • 1 teaspoon of lemon zest
  • 1/2 cup whipping cream 

    Heat the oven to 350°F. 
    Mix the almond flour with the melted butter and press evenly into a pan.

    For the filling, mix together: greek yogurt, eggs, sugar, cornstarch, and lemon zest. Whisk the whipping cream and pour it into the filling. Stir. Pour the combined filling into the almond crust. Bake for 40 minutes. Remove from the oven, let cool, refrigerate for a few hours. Enjoy. 

    Cheesecake gluten-free

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