This rich and creamy gluten free cheesecake is a classic dessert that's surprisingly easy to make at home and super yum.
For more recipes like this, try my Cherry Dump Cake, this Strawberry Yogurt Cake and my Cream Cheese Pound Cake.
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Ingredients
Round up these simple ingredients:
- Gluten-free graham crackers: Form the base of a smooth, sturdy crust.
- Granulated sugar (for crust): Adds sweetness to balance the buttery crust.
- Melted butter: Binds the crust crumbs and adds richness.
- Cream cheese: Creates the creamy, rich cheesecake filling.
- Granulated sugar (for filling): Sweetens the cheesecake and helps to get a smooth texture.
- Eggs: Provide structure and help the filling set.
- Sour cream: Adds tanginess and a silky texture.
- Vanilla extract: Enhances the overall flavor with warm notes.
- Cornstarch: Stabilizes the filling and reduces cracking.
- Lemon juice: Brightens the flavor and balances richness.
- Salt: Enhances all the flavors in the cheesecake.
See recipe card for quantities.
Instructions
Here's what to do to make your own homemade gluten free cheesecake:
- Step 1: To a bowl, add crushed gluten-free graham crackers, sugar. and melted butter.
- Step 2: Combine until it resembles wet sand.
- Step 3: Press evenly into the bottom and slightly up the sides of a 9-inch springform pan.
- Step 4: Bake crust for 10 minutes. Cool completely while preparing filling. Keep oven at 325℉ with water pan in place.
- Step 5: Beat room-temperature cream cheese until smooth. Add sugar and beat until combined.
- Step 6: Add eggs one at a time on low speed. Avoid overmixing.
- Step 7: Mix in sour cream, vanilla, lemon juice, cornstarch and salt until smooth.
- Step 8: Pour filling into cooled crust and spread evenly. Tap pan gently to release air bubbles.
- Step 9: Place springform pan on a flat cookie sheet. Bake on bottom rack with the steam pan for 55-70 minutes, until edges are set but center slightly jiggles. Cool in the oven.
Hint: Bake your gluten-free cheesecake in a springform pan so it's easy to remove.
Substitutions
- Graham crackers: Digestive biscuits, gluten-free cookies or crushed shortbread.
- Butter: Coconut oil or dairy-free margarine for a vegan option.
- Sugar: Coconut sugar, maple sugar or a sugar substitute like erythritol.
- Cream cheese: Neufchâtel, ricotta (for a lighter texture) or vegan cream cheese.
- Sour cream: Greek yogurt, crème fraîche or dairy-free yogurt.
Variations
- Chocolate cheesecake: Add melted chocolate to the batter for a rich, indulgent version.
- Fruit swirl: Fold in a raspberry, blueberry, or strawberry puree for a fruity twist.
- Nutty crust: Mix finely chopped nuts into the crust for added texture and flavor.
- Citrus cheesecake: Add lemon or orange zest to the batter for a bright, refreshing flavor.
- Coffee or mocha: Incorporate instant coffee or espresso powder into the batter for a subtle coffee flavor.
- Caramel or chocolate drizzle: Top the chilled cheesecake with caramel or chocolate sauce for extra indulgence.
Equipment
To make this cheesecake, you'll need a 9-inch springform pan, a large pan for the steam bath, a flat cookie sheet, mixing bowls, a hand or stand mixer, measuring cups and spoons and a spatula.
Storage
Refrigerator: Store the cheesecake covered in the fridge for up to 5 days. Keep it in the springform pan or transfer to an airtight container.
Freezing: Cheesecake can be frozen for up to 2 to 3 months. Wrap tightly in plastic wrap and then in foil, or store in an airtight freezer-safe container. Thaw in the fridge overnight before serving.
Serving Tip: For the best texture, let the refrigerated cheesecake to sit at room temperature for 10-15 minutes before slicing it.
Top tip
Make sure the cream cheese and eggs are fully at room temperature to ensure a smooth, lump-free cheesecake that blends easily and minimizes air bubbles.
FAQ
Yes, it is. Prebaking the crust helps the crust set prevent any crumbling. Also, any time you add a wet filling to a crust, it is best to prebake so the crust doesn't become soggy.
Yes, the cheesecake itself is gluten free. However, the crust is not typically made with gluten free ingredients. Be sure to always check your labels or ask the baker before consuming.
There can be many reasons for the cheesecake to crack. Some reasons include overmixing the batter, the oven being too hot, not enough moisture in the oven, cooling too fast, or even the ingredients not being fully room temperature.
Related
Looking for other recipes like this? Try these:
Gluten Free Cheesecake
Ingredients
- 1 ½ cups gluten free graham crackers crushed into fine crumbs I used almost a whole 7.5 oz box of Pamela's, but you can use any kind
- 1 tablespoon granulated sugar
- 6 tablespoons melted butter
- 24 ounces room temperature cream cheese
- 1 cup granulated sugar
- 3 room temperature eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1 tablespoon freshly squeezed lemon juice
- A pinch of salt
Instructions
For the crust:
- Preheat the oven to 325℉. Fill a loaf pan (glass or metal, it doesn't matter) halfway with water and place it on the bottom rack of the oven to allow the steam to fill the oven. Note: you will be baking the cheesecake on the bottom rack alongside the steam dish. Arrange the racks accordingly before preheating.
- Combine the crushed gluten free graham crackers, sugar, and melted butter in a bowl. Mix until the mixture looks like wet sand.
- Transfer the mixture to a 9 inch springform pan. Firmly press the graham cracker crust mixture into the bottom of the springform pan and slightly up the edges of the pan (about half an inch worth). Be sure to press evenly so the crust is the same thickness all the way around the bottom and sides.
- Bake the empty crust for 10 minutes. It does not need to be right next to the steam dish, but it can if there isn't any other space.
- Remove from the oven and allow it to fully cool while you prep the filling.
- Leave the oven at 325℉ and leave the water pan in the bottom of the oven.
For the filling:
- Beat the room temperature cream cheese until it is smooth and creamy.
- Add the sugar to the cream cheese and continue to beat until the sugar is fully combined.
- Add the eggs one at a time. Mix on low until just incorporated. Be careful not to overmix!
- Add the sour cream, vanilla, lemon juice, corn starch, and salt and continue mixing on low until everything is smooth and combined.
Baking the cheesecake:
- Once the crust is completely cooled, pour the filling into the cooled crust and spread the mixture evenly. Very carefully tap the bottom of the pan on the counter a few times to help move any air pockets to the surface.
- Place the springform pan onto a flat cookie sheet. This will help prevent any overcooking on the bottom of the cheesecake.
- Bake the cheesecake on the bottom rack alongside the steam dish. If they don't fit side by side, you may place the steam dish on the same sheet pan. Bake for 55-70 minutes, or until the edges of the cheesecake are set. Be sure to leave a good portion of the center of the cheesecake jiggles slightly.
- Turn the oven off, crack the oven door open, and leave the cheesecake to cool in the oven for about 1 hour. Remove from the oven and allow it to continue to fully cool.
- Cover and refrigerator for at least 4 hours, preferably overnight. When you are ready to serve, remove the cheesecake from the springform pan and begin slicing.
Notes
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
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