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gluten free cheesecake

gluten free cheesecake
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This gluten free cheesecake is a velvety, rich, perfectly smooth dessert that melts in your mouth. It tastes exactly like classic, creamy cheesecake but is completely safe for anyone avoiding gluten, making it a staple for any celebration.

Ingredients

Scale

1 ½ cups gluten-free graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
3 (8-ounce) packages full-fat cream cheese, softened to room temperature
1 ½ cups granulated sugar
¼ cup all-purpose gluten-free flour blend
1 teaspoon pure vanilla extract
½ teaspoon fresh lemon zest
3 large eggs, at room temperature
½ cup full-fat sour cream, at room temperature

Instructions

  1. Preheat your oven to 350°F (175°C)
  2. Grease a 9-inch springform pan lightly. You can also line the bottom with parchment paper for easier removal
  3. In a medium bowl, combine the gluten-free graham cracker crumbs and ¼ cup granulated sugar. Mix well
  4. Pour the melted butter over the crumb mixture. Stir until everything is evenly moistened
  5. Press the mixture firmly and evenly into the bottom of the prepared springform pan. Use the bottom of a glass or your fingers to create a compact base
  6. Bake the crust for 8-10 minutes, just until lightly golden. This helps prevent a soggy crust
  7. Remove from the oven and set aside to cool slightly while you prepare the filling for your gluten free cheesecake
  8. Reduce oven temperature to 325°F (160°C)
  9. In a large bowl, using an electric mixer, beat the softened cream cheese on medium speed until smooth and creamy. Ensure no lumps remai
  10. Gradually add the 1 ½ cups granulated sugar, beating until just combined and smooth. Do not overmix
  11. Add the gluten-free flour blend (or cornstarch), vanilla extract, and lemon zest (if using). Beat on low speed until just incorporated
  12. Beat in the eggs one at a time, mixing only until each egg is just combined. Overmixing the eggs can incorporate too much air, which can cause cracks in your gluten free cheesecake
  13. Finally, gently fold in the sour cream until just blended. The batter should be smooth and cohesive for your perfect gluten free cheesecake
  14. Tightly wrap the outside of your springform pan with a double layer of heavy-duty aluminum foil. This prevents water from seeping into the pan during the water bath
  15. Pour the cheesecake filling over the cooled gluten-free crust in the springform pa
  16. Place the foil-wrapped springform pan into a larger roasting pa
  17. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. This water bath is crucial for a smooth, crack-free gluten free cheesecake
  18. Carefully transfer the roasting pan with the cheesecake to the preheated ove
  19. Bake for 60-75 minutes. The center of the gluten free cheesecake should still be slightly wobbly (like firm Jell-O) when gently shaken, but the edges should be set. This indicates it’s cooked perfectly
  20. Turn off the oven. Leave the oven door ajar and let the gluten free cheesecake cool in the water bath for 1 hour. This slow cooling helps prevent cracks
  21. Carefully remove the springform pan from the water bath and remove the foil
  22. Let the gluten free cheesecake cool completely on a wire rack at room temperature for another 1-2 hours
  23. Once completely cool, cover the cheesecake loosely with plastic wrap and refrigerate for at least 6-8 hours, or preferably overnight. Chilling is essential for the cheesecake to set properly and develop its full flavor and creamy texture
  24. Once chilled, run a thin knife around the edge of the pan before releasing the springform sides
  25. Slice and serve your magnificent gluten free cheesecake plain or with your favorite toppings

Notes

Room Temperature Ingredients are Key: Ensure your cream cheese, eggs, and sour cream are at room temperature for a smooth, lump-free filling.

Don't Overmix: Overmixing incorporates too much air, which can cause cracks. Beat only until ingredients are just combined.

The Water Bath is Your Best Friend: Don't skip the water bath; it creates a moist environment for even baking and prevents cracks.

Cool Slowly: Allow the cheesecake to cool gradually in the turned-off oven and then at room temperature to prevent cracking.

Chill Time is Non-Negotiable: Refrigerate for at least 6-8 hours (preferably overnight) for proper setting and flavor development.

Use a Sharp, Warm Knife for Slicing: Dip a sharp knife in hot water and wipe it dry before each cut for clean slices.

Nutrition

Find it online: https://fabiloustaste.com/gluten-free-cheesecake/