Classic Baked Cheesecake

Classic Baked Cheesecake, Sugar Free Cheesecake recipe, Gluten Free recipe

Classic Baked Cheesecake


(Golden Oats Cookie Mix Alternative)

This Classic Baked Cheesecake Recipe is perfect for anyone like me, who has been diagnosed gluten intolerant, I missed the old-fashioned biscuit base, the alternative bases made with coconut and egg white or nuts just did not satisfy me. So, having already created the gluten free, 97% sugar free Vanilla Cookie Mix, I used it to make the most delicious cheesecake base and I am so happy with the result. Now my sugar free Cheesecake Recipe is also a gluten free recipe. The base is also great for any slice recipe.

Makes 8 servings

Classic Baked Cheesecake recipe



  • 500g cream cheese
  • 90g Perfect Sweet™ xylitol
  • ½ tsp mixed spice, optional
  • 1 tsp vanilla extract or
  • 1 tbsp lemon juice
  • 4 X- large egg (60g)
  • Sliced strawberries and Perfect Sweet™ xylitol, to decorate

To Make the Crust

  1. Preheat oven to 140°C. Grease a baking tray.
  2. Beat egg and add the water. Melt the butter. Place cookie mix in a bowl and stir in
    the wet ingredients. Mixture will be crumbly but holds together when rolled into
    balls. Take a tablespoon of the mixture and roll into a ball. Place on the baking tray
    and gently f latten. Repeat the process. Bake for 25 minutes or until cookies are
    extra golden. The longer cooking time will make a richer colour and a more crunchy
    base. Cool completely on the tray.
  3. Grease and line the base of a 20cm spring form tin with baking paper. Process half
    the cookies (approx. 150g) in a food processor until finely crushed, add the melted
    butter and process to combine. Spoon the mixture into the prepared pan and use a
    straight sided glass to press and spread evenly over the base. Put in the fridge for
    approx. 30 mins or until firm.

To Make Baked Cheesecake

  1. Preheat oven to 180°C.
  2. Beat cream cheese until smooth and add the Perfect Sweet™ xylitol, mixed spice
    (optional) , vanilla extract or lemon juice. Continue to beat until smooth. Add the
    eggs, one at a time, processing until smooth and combined. Pour cheesecake
    mixture into the pan over the chi l led cookie base and bake for 45 minutes or until
    just set (mixture should wobble slightly in the centre) .
  3. Turn oven of f and leave cheesecake in the oven, with the door slightly ajar, for an
    hour. Stand at room temperature for 30 minutes or until cool. Place in the fridge for
    3 hours to chill. Decorate as desi red or serve with whipped cream.


I use half the baked cookies for my biscuit base and either freeze the rest for another cheesecake day or gift wrap the remaining cookies in cellophane tied with a ribbon as a “keto” gift for a friend.