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Gluten Free Cheesecake

Gluten Free Cheesecake

A creamy, silky-smooth gluten free cheesecake with a golden gluten-free biscuit crust and a rich, tangy filling.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Colling & Chilling time 8 hours
Total Time 9 hours 40 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 440
Ingredients Method Notes

Ingredients
  

the gluten-free crust
  • 200 g gluten-free graham-style crackers or digestive biscuits finely crushed (about 2 cups)
  • 85 g unsalted butter melted (6 tablespoons)
  • 2 tablespoons granulated sugar
  • 1 pinch salt
cheesecake filling
  • 900 g full-fat cream cheese softened (32 oz)
  • 200 g granulated sugar 1 cup
  • 3 tablespoons cornstarch
  • 120 g sour cream ½ cup
  • 4 large eggs at room temperature
  • 1 tablespoon vanilla extract
  • 1 tablespoon lemon juice
  • 1 pinch salt

Method
 

  1. **Preheat the oven:** Heat to 350°F (175°C). Grease a 9-inch springform pan.
  2. **Prepare the crust:** Mix the biscuit crumbs, melted butter, sugar, and salt. Press firmly into the pan and bake for 10 minutes.
  3. **Lower the temperature:** Reduce the oven to 325°F (160°C).
  4. **Mix the filling:** Beat the cream cheese until smooth. Mix in the sugar and cornstarch, then add the sour cream, vanilla, lemon juice, and salt.
  5. **Add the eggs:** Mix in the eggs one at a time on low speed, avoiding overmixing.
  6. **Fill the pan:** Pour the filling over the cooled crust and smooth the top.
  7. **Prepare the water bath:** Place the springform pan in a larger roasting pan and carefully add hot water around it, preventing water from entering the cheesecake.
  8. **Bake:** Bake for 55–65 minutes, until the edges are set and the center jiggles slightly.
  9. **Cool gradually:** Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. Cool at room temperature for another hour.
  10. **Chill and serve:** Refrigerate for at least 6 hours, preferably overnight, before slicing and serving.

Notes

Use room-temperature ingredients for a smooth filling, mix gently to avoid excess air, and cool the cheesecake gradually to help prevent cracks. Chill thoroughly before slicing. Make sure all packaged ingredients are labeled gluten-free.