Gluten Free Cheesecake

This creamy, gluten free cheesecake comes together with simple ingredients and a foolproof baking method. With its buttery crust and smooth, velvety filling, it’s the perfect dessert for any occasion, and easy to customize with your favorite flavors or toppings. Enjoy a bakery-quality cheesecake right from your own kitchen.

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Course: Dessert

Cuisine: American

Keyword: gluten free cheesecake

Prep Time: 20

Cook Time: 1 20

chilling time: 4 20

Total Time: 6

Servings: whole

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

Be sure the cream cheese and eggs are fully at room temperature. This will help minimize any lumps, will blend better, and reduce any air bubbles.

You can either do a full water bath or a water tray on the bottom rack for steam. If you do a water bath, I recommend wrapping the bottom of your springform pan with foil to help prevent any water from seeping into the pan.

Remove when there is still jiggle. If the cheesecake cooks too much and there isn’t enough jiggle, the cheesecake has a potential of cracking.

Bake slow and low, and allow it to cool very slowly to help prevent cracking.

Do not try to remove the springform pan walls until the cheesecake has fully chilled for at least 4 hours. However, overnight is best.

For the graham crackers, I used a food processor to achieve the fine crumb. This will help create a smooth, stable, and consistent crust texture throughout.

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.

Tried this recipe?Mention @seasonal_cravings or tag #seasonal_cravings and I will repost on my stories.