The Creamiest Gluten-Free Raspberry Swirl Cheesecake You’ll Ever Taste

Step 1: Make the Crust

1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a bowl, mix together almond flour, sugar, cinnamon, melted butter, vanilla, and salt until it resembles wet sand.
3. Press the mixture firmly into the bottom of the pan. Bake for 10 minutes, then let it cool.

Step 2: Make the Raspberry Swirl

4. In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice. Stir until the raspberries break down.
5. Add the cornstarch slurry and cook for another 1-2 minutes until thickened. Strain through a fine-mesh sieve for a smoother sauce. Set aside to cool.

Step 3: Make the Cheesecake Filling

6. In a large mixing bowl, beat the cream cheese and sugar until smooth and fluffy (about 2 minutes).
7. Add the eggs, one at a time, beating after each.
8. Mix in vanilla, sour cream, and heavy cream until fully combined.

Step 4: Assemble & Bake

9. Pour the cheesecake batter over the crust.
10. Drop spoonfuls of the raspberry sauce on top and swirl with a toothpick or knife.
11. Place the springform pan in a water bath (wrap the pan with foil and place it in a roasting pan filled with an inch of hot water).
12. Bake for 55–65 minutes, until the center is slightly jiggly.
13. Turn off the oven, crack the door open, and let it cool for 1 hour.
14. Chill for at least 4 hours (overnight is best).