Cakes & cheesecakes · Requires cooking· Gluten-free

Vanilla Baked Cheesecake

Name: Vanilla Baked Cheesecake
Prep time: 25 min
Cook time: 65 min
Yield: 8 servings
Ingredients: 100 g Gluten-free 1:1 baking flour blend (with xanthan gum); 30 g Almond flour; 30 g Unsalted butter; 35 g Water; 112 g Allulose; 250 g Reduced-fat cream cheese (Neufchatel); 400 g Plain nonfat Greek yogurt; 100 g Whole egg, without shell; 20 g Cornstarch; 6 g Vanilla extract; 1 g Iodized salt

A proper baked cheesecake with a thin almond pastry base, a creamy vanilla center and a gently golden top.

HANDS-ON25 minutes

COOK65 minutes

REST / SET20 min pastry chill · 1 h cool · 6 h chill

MAKES8 dessert portions

Let’s make it

An original Raw Desserts editorial recipe. About these recipes

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Makes 8 servings

Gluten-free 1:1 baking flour blend (with xanthan gum)100g gluten-free 1-to-1 baking flour with xanthan gum
Grams of Gluten-free 1:1 baking flour blend (with xanthan gum)g
Almond flour30g finely ground almonds
Grams of Almond flourg
Unsalted butter30g cold unsalted butter, cubed
Grams of Unsalted butterg
Water35g cold water
Grams of Waterg
Allulose112g pure granulated allulose, divided
Grams of Alluloseg
Reduced-fat cream cheese (Neufchatel)250g plain reduced-fat block cream cheese, softened
Grams of Reduced-fat cream cheese (Neufchatel)g
Plain nonfat Greek yogurt400g plain nonfat Greek yogurt
Grams of Plain nonfat Greek yogurtg
Whole egg, without shell100g beaten whole egg, without shells
Grams of Whole egg, without shellg
Cornstarch20g cornstarch
Grams of Cornstarchg
Vanilla extract6g vanilla extract
Grams of Vanilla extractg
Iodized salt1g fine salt
Grams of Iodized saltg

Weights are edible ingredient amounts before cooking; weigh eggs without shells. Changing servings scales every ingredient, but finished weight can change during cooking. Keep the stated pan depth or individual portion size. Use more pans or portions when scaling; follow the original temperature and doneness checks. Do not eat raw flour, eggs or batter.

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A few simple steps

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Follow the updated ingredient weights and your swap notes above. The method keeps the original ingredient names; chilling and cooking times are guidance.

01
Heat a conventional oven to 160°C / 320°F. Line the base and sides of a solid 20 cm / 8 inch round cake tin at least 5 cm deep. Mix the flour, almond flour, salt and 22.4 g of the allulose. Rub in the cold butter, add the measured water and press into a thin base. Press through a sheet of baking paper if sticky and chill the formed base for 20 minutes so the flour can hydrate; patch cracks rather than adding flour.
02
Bake the base for 14–18 minutes until it looks dry and its edge is pale gold. Let it cool while lowering the oven to 150°C / 300°F.
03
Beat the softened cream cheese at low speed with the remaining allulose. Mix in the yogurt, cornstarch and vanilla, then stir in the egg just until smooth; avoid whipping in lots of air.
04
Pour over the base. Set the solid tin in a roasting pan and add hot water to halfway up its outside. Bake for 45–55 minutes, until the outer filling is set and the center has a small unified wobble rather than a liquid wave; the center should reach at least 71°C / 160°F.
05
Lift the tin out of the bath and cool on a rack for about 1 hour. Refrigerate for at least 6 hours, then use the lining to help release the cold cake.
06
Cut with a warm wiped knife into the selected number of equal slices. A slightly cracked top is acceptable; the important result is a fully chilled, set filling.

Before you begin

Notes for this recipe

An original Raw Desserts editorial recipe concept, not a cookbook transcription and not a tested adaptation.

A note from our kitchen

This original editorial recipe and its swap suggestions have not been independently kitchen-tested. Check texture as you go, follow ingredient package instructions, and refrigerate perishable mixtures promptly.

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Vanilla Baked Cheesecake

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A note from our kitchen

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