Gluten-Free Vanilla Bean Cheesecake with Honey, Peaches and Marcona Almonds
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • Nonstick cooking oil spray
  • 8 oz. cream cheese, room temperature
  • ⅓ cup sugar
  • ½ cup crème fraîche
  • ½ vanilla bean, split lengthwise
  • 2 large eggs
  • ½ cup heavy cream
  • 2 teaspoons fresh lemon juice
  • honey, for drizzling
  • 2 peaches, sliced thinly
  • ½ cup chopped marcona almonds
  1. Preheat oven to 350°. Lightly coat an 8½ x 4½” loaf pan with nonstick spray and line with parchment paper, leaving an overhang on long sides. Using an electric mixer on high speed, beat cream cheese and sugar until light and fluffy, about 5 minutes. Add crème fraîche and scrape in vanilla seeds; discard pod. Beat until very light and fluffy, 3 minutes. Reduce speed to medium and add eggs one at a time, beating to blend between additions. Add cream and lemon juice and beat just until combined. Scrape batter into loaf pan; smooth top.
  2. Place loaf pan in a baking dish or roasting pan and add warm water to reach halfway up sides of loaf pan. Bake cheesecake until set around edges but center jiggles slightly, 45–55 minutes. Transfer pan to a wire rack and let cheesecake cool completely in pan. Cover and chill overnight.
  3. Slice cheesecake and plate. Drizzle portions with honey, serve with sliced peachiest and top with Marcona almonds.
Recipe by Jackie Ourman at