Layered Lemon Cheesecake with Gluten-Free Almond Crust

Cheesecake is one of those delectable delights that most of us never pass up when we have the opportunity to eat it. Although you may confine your cheesecake eating to restaurants, there is no need for you to do so any longer. With this layered cheesecake recipe, you never need to go without the deliciousness of cheesecake again.

This recipe is surprisingly simple to make and the taste will absolutely floor you. Although you likely have many different desserts that you enjoy making, this is one that will grace your dinner table on an ongoing basis for years to come.


Crust Ingredients: 1 1/2 cups almond flour 1/4 cup brown sugar 4 tablespoons melted butter

Filling Ingredients:

24 ounces cream cheese, room temperature 3 eggs 1 cup sugar 2 teaspoons vanilla extract 3 tablespoons fresh lemon juice 1 tablespoon lemon zest, finely minced, this was the zest from 1 large lemon

Sour Cream Topping Ingredients:

2 cups sour cream 1/4 cup sugar Glaze Ingredients: 1/2 cup sugar 2 tablespoons arrowroot or cornstarch 1/2 cup water 6 tablespoons fresh lemon juice

Preheat the oven to 350 degrees. Combine the almond flour, brown sugar and butter in a small bowl and stir to combine. Press the mixture into the bottom of a 10″ springform pan*. Bake for 8 minutes. Cool 30-45 minutes before adding filling.

Beat the cream cheese with an electric mixer on high speed until it is completely smooth. Add the eggs, one at a time, beating until smooth after each addition. Slowly add the sugar, beating until smooth and then adding the lemon juice and vanilla. Beat again and then stir in the lemon zest.

Pour over the cooled crust and bake for 35 minutes, until set, but not browned. Stir together the sour cream and the sugar and let rest on the counter while the cheesecake is baking. Remove the cheesecake from the oven and gently spread the sour cream mixture over the top. Return to the oven and bake 12 more minutes.

Remove from the oven and cool on a wire rack for half an hour. Then transfer to the refrigerator and cool for about an hour, until the topping is cool, but not completely chilled. While the cake is chilling, make the final glaze. Combine the sugar and arrowroot in a small saucepan. Whisk in the water and lemon juice. Bring to a boil, whisking constantly until thickened. Cook 1 minute and then let cool.

Pour the cooled glaze over the cool cheesecake and spread to cover completely. Chill overnight. Top with a mountain of berries just before serving, if desired. Enjoy!