Sorrel Cheesecake
A rich and creamy gluten-free sorrel cheesecake with an almond flour crust, smooth cream cheese filling, and tangy sorrel jam topping
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Ingredients
Base
- 2 cups almond flour
- 5 tablespoons melted butter, unsalted
- 3 tablespoons brown sugar
Cheesecake
- 24 oz cream cheese softened
- 1/2 cup sour cream
- 3 large eggs room temperature
- 3/4 cup sugar
- 1 tablespoon vanilla extract
- 1 tablespoon lemon juice
Topping
- 1 cup sorrel jam
Instructions
Prepare the Cake Tin
- Oil and line a 8 inch spring form cake tin with parchment paper.
- Cover the bottom of the cake tin with silver foil, ensuring that it comes up to the sides too to prevent water entering the tin.
Make the Base
- Mix the almond flour, melted butter and sugar in a mixing bowl and combine well.
- Press the mix down into the cake tin and place in the fridge to firm.
Make the Filling
- Beat the cream cheese and sour cream in a bowl using an electric mixer or whisk until smooth and fluffy.
- Add the eggs, one at a time, making sure the mixture is smooth.
- Add the sugar, vanilla extract, lemon peel and juice and blend well.
- Pour the filling into the cake tin on top of the chilled base.
- Place the cake tin into a large baking pan and fill with hot water so it comes up to about ⅔rds of the side of the cake tin.
- Bake for an hour and 15 minutes until the cheesecake is firm to the touch.
- Cool and chill overnight Or a minimum of 4 hours.
Assemble
- Remove the cheesecake from the tin and spoon the sorrel jam over the top. Add more jam if you wish.
- Slice and serve!
Notes
Makes 10 slices
Add more sorrel jam to your own preference.
Store in an air tight container, in the fridge.
Nutrition
Serving: 1sliceCalories: 564kcalCarbohydrates: 40gProtein: 11gFat: 44gPolyunsaturated Fat: 2gSodium: 285mgFiber: 3gSugar: 31gCalcium: 140mgIron: 1mg
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