Gluten-free dessert options have significantly expanded in recent years, allowing everyone to enjoy sweet treats without feeling left out. Among these delectable offerings stands the gluten free cheesecake—a delightful, creamy dessert that anyone can savor, regardless of dietary restrictions. This cheesecake embodies the perfect balance of sweetness, richness, and a velvety texture that will leave you yearning for just one more slice. Every bite melts in your mouth, making it a delightful way to finish off any meal, whether it’s a holiday gathering or a simple family dinner.
Why We Love This Gluten Free Cheesecake Recipe
There are countless reasons to fall in love with this gluten-free cheesecake recipe. First and foremost, it’s incredibly easy to make, even for those who are new to baking. The combination of simple ingredients results in a luxurious dessert that impresses without complicating your time in the kitchen. Additionally, this cheesecake is highly customizable. Whether you choose to top it with luscious fruits, chocolate ganache, or keep it plain, the base recipe remains perfect every time.
Another reason to adore this cheesecake is its ability to please both the gluten-free folks and those who simply enjoy cheesecake. The creamy texture and rich flavor will captivate everyone, making it an excellent choice for gatherings. With this gluten free cheesecake, you can provide a dessert that caters to everyone’s taste and preference without sacrificing quality or flavor.
Ingredients for Gluten Free Cheesecake
Creating this gluten-free cheesecake requires just a handful of ingredients, many of which you may have on hand already. Here’s what you’ll need to whip up this creamy delight:
- 1 2/3 cups gluten free graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 1 tablespoon white sugar
- 1/2 teaspoon salt
- 24 ounces cream cheese (bricks, not spread), room temperature
- 1 1/8 cups white sugar
- 1/2 cup full fat sour cream, room temperature
- 2 tablespoons cornstarch
- 1 tablespoon vanilla extract
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 3 large eggs, room temperature
- 1 1/2 pounds strawberries, hulled and quartered
- 1/4 cup sugar (for topping)
- 1 tablespoon butter (for topping)
- 2 tablespoons lemon juice (for topping)
- 1 1/2 tablespoons cornstarch (for topping)
- 2 tablespoons water (for topping)
How to Make Gluten Free Cheesecake
Making this gluten-free cheesecake is a straightforward process that results in a stunning dessert. Follow these steps, and you’ll have a delicious cheesecake that will impress anyone lucky enough to taste it.
1. Preheat your oven. Start by preheating your oven to 325°F (163°C). Get a 9-inch springform pan ready by greasing it, and wrap the outer edges with aluminum foil to prevent water from seeping in later during baking.
2. Prepare the crust. In a mixing bowl, combine 1 2/3 cups of gluten-free graham cracker crumbs, 5 tablespoons of melted unsalted butter, 1 tablespoon of white sugar, and 1/2 teaspoon of salt. Mix well until all the crumbs are moistened. Press this mixture firmly into the bottom of the prepared springform pan, creating an even layer. This will form the base of your cheesecake.
3. Set up a water bath. Place your springform pan in a larger baking dish. Add enough hot water around the pan to create a water bath, filling it about one inch deep. This step is essential for ensuring that your cheesecake bakes evenly and remains creamy.
4. Begin the filling. In a medium mixing bowl, beat 24 ounces of cream cheese on low speed until it’s smooth and creamy. Gradually mix in 1 1/8 cups of sugar, allowing the mixture to become well combined. Add in the room temperature sour cream, 2 tablespoons of cornstarch, 1 tablespoon of vanilla extract, 1 tablespoon of lemon juice, and 1/2 teaspoon of salt. Beat the mixture until it’s fully incorporated and has a fluffy texture.
5. Add the eggs. Now, it’s time to introduce the eggs into your filling. You will need to add three large eggs, one at a time, mixing gently after each addition. Ensure you don’t overmix, as this can lead to cracks in your cheesecake once it bakes.
6. Bake the cheesecake. Carefully pour the filling over the crust in your springform pan. Slide the pan into the oven and bake for 60-70 minutes. The cheesecake is ready when the edges are set and the center has a slight jiggle, indicating it will firm up as it cools.
7. Cooling time. Once baked, turn off the oven and let the cheesecake sit in the oven with the door slightly ajar for about an hour. This gradual cooling helps reduce the chance of cracks forming on your cheesecake surface. After an hour, remove the cheesecake from the oven and allow it to cool at room temperature for an additional hour before refrigerating it. Let it chill in the refrigerator for at least 3-4 hours or preferably overnight for the best texture.
8. Prepare the strawberry topping. To create a delightful topping, simmer 1 1/2 pounds of hulled and quartered strawberries, along with 1/4 cup of sugar and 1 tablespoon of butter in a small saucepan over medium heat. Allow them to soften and release their juices. In a separate small bowl, mix 1 1/2 tablespoons of cornstarch with 2 tablespoons of water until smooth, then add this mixture to the saucepan to thicken the strawberry mixture further. Stir and allow it to cool before spooning it over your chilled cheesecake just before serving.
How to Serve Gluten Free Cheesecake
Serving your gluten-free cheesecake is a joyous moment, as it not only provides a beautiful presentation but is also incredibly easy to slice and serve. Once your cheesecake has adequately chilled, carefully run a knife along the edges of the springform pan to loosen any sticking. Open the pan and gently lift it away.
You can serve the cheesecake plain, letting the creamy texture shine through, or dress it with your luscious strawberry topping. This topping adds a fresh sweetness that complements the richness of the cheesecake perfectly. Slice the cheesecake into wedges, and if desired, garnish each slice with additional strawberries, whipped cream, or even a sprinkle of gluten-free chocolate shavings for added flair.
Expert Tips: Gluten Free Cheesecake
To elevate your gluten-free cheesecake experience, consider these expert tips:
- Use room temperature ingredients. Ensure that your cream cheese and eggs are at room temperature. This step allows for smoother mixing and a creamier texture in your final product.
- Avoid overmixing. When incorporating eggs into your filling, mix gently. Overmixing can introduce too much air into the mixture, causing the cheesecake to puff and crack while baking.
- Check for doneness. Keep an eye on the cheesecake as it bakes. The center should still be slightly jiggly when it comes out of the oven. It will firm up as it cools.
- Cool gradually. Allowing the cheesecake to cool in the oven gradually can also help prevent cracks. The sudden temperature change from hot to cold can result in a cracked surface.
- Top it off. Don’t hesitate to experiment with different toppings and flavorings! From fresh fruits to sauces, there’s a wide range of delicious toppings to choose from that can personalize your cheesecake.
How to Store Gluten Free Cheesecake
To enjoy your gluten-free cheesecake over multiple days, it’s important to store it properly. Once the cheesecake is completely chilled and cooled, cover the cheesecake loosely with plastic wrap or aluminum foil to protect it in the refrigerator.
Your cheesecake can last for up to 5-7 days when stored in the fridge. If you find you have leftover cheesecake after a gathering, consider wrapping individual slices tightly with plastic wrap. This way, they remain fresh for a quick dessert whenever the craving hits. If you prefer, you can also freeze slices for up to 2-3 months. Just make sure to wrap them tightly in plastic wrap before placing them in a freezer-safe container or bag. When you’re ready to indulge again, simply thaw in the refrigerator overnight.
Variations of Gluten Free Cheesecake
One of the greatest benefits of making gluten-free cheesecake is the flexibility to experiment with flavors and additions. If you’re feeling creative, try these variations:
- Chocolate Chip Cheesecake: Fold in a cup of gluten-free chocolate chips into the cream cheese filling before baking for a delightful chocolatey twist.
- Marble Cheesecake: Create a marbled effect by reserving a portion of the filling and mixing it with melted dark chocolate. Swirl the chocolate mixture into the standard filling before baking.
- Pumpkin Cheesecake: For a seasonal treat, incorporate 1 cup of pumpkin puree and pumpkin spice into your filling. This variation is especially popular in the fall.
- Citrus Cheesecake: Use lime or orange juice instead of lemon for a bright citrus flavor that adds a wonderful zesty kick.
- Nutty Crust: Instead of traditional graham cracker crumbs, use ground nuts such as almonds or pecans mixed with butter and a hint of sugar for a protein-packed crust option.
FAQs
What is Gluten Free Cheesecake?
Gluten-free cheesecake is a variation of traditional cheesecake that replaces gluten-containing ingredients, such as regular graham crackers, with gluten-free alternatives to cater to those with gluten sensitivities or celiac disease. The result is a delicious dessert that maintains the rich, creamy texture of classic cheesecake while being safe for gluten-free diets.
Can I make this cheesecake dairy-free as well?
Yes, you can make a dairy-free version of this cheesecake by swapping out the cream cheese for a plant-based alternative. Use dairy-free sour cream as well, and make sure to check that your other ingredients are also dairy-free to ensure your cheesecake fits your dietary needs.
How can I ensure my gluten-free cheesecake doesn’t crack?
To prevent cracking, be sure to avoid overmixing the batter when adding the eggs, and always allow the cheesecake to cool gradually in the oven after baking. Keeping a water bath during baking also helps maintain moisture levels.
Can I freeze Gluten Free Cheesecake?
Absolutely! Just ensure that it’s well wrapped and stored in an airtight container. Thaw it in the refrigerator when you’re ready to enjoy it again.
What toppings go well with Gluten Free Cheesecake?
You can delight your taste buds with a variety of toppings. Fresh fruits like strawberries, blueberries or raspberries add a refreshing touch. Drizzling chocolate sauce or caramel can also provide decadent options, while whipped cream adds an airy, light finish.
Gluten Free Cheesecake
Ingredients
Crust
- 1 2/3 cups gluten free graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 1 tablespoon white sugar
- 1/2 teaspoon salt
Filling
- 24 ounces cream cheese (bricks, not spread), room temperature
- 1 1/8 cups white sugar
- 1/2 cup full fat sour cream, room temperature
- 2 tablespoons cornstarch
- 1 tablespoon vanilla extract
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 3 large eggs, room temperature
Strawberry Topping
- 1 1/2 pounds strawberries, hulled and quartered
- 1/4 cup sugar (for topping)
- 1 tablespoon butter (for topping)
- 2 tablespoons lemon juice (for topping)
- 1 1/2 tablespoons cornstarch (for topping)
- 2 tablespoons water (for topping)
Instructions
Preparation
- Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan by greasing it, then wrapping the outer edges with aluminum foil.
- In a mixing bowl, combine the crust ingredients: graham cracker crumbs, melted butter, sugar, and salt. Mix until moistened and press into the bottom of the springform pan.
- Place the springform pan in a larger baking dish and add enough hot water around the pan to create a water bath, about one inch deep.
- In a medium mixing bowl, beat the cream cheese until smooth. Gradually add sugar, sour cream, cornstarch, vanilla, lemon juice, and salt, beating until fluffy.
- Add eggs one at a time to the filling, mixing gently after each addition.
- Pour the filling over the crust and bake for 60-70 minutes. The cheesecake is ready when the edges are set, and the center has a slight jiggle.
- Turn off the oven, letting the cheesecake sit with the door slightly ajar for about an hour. Then cool at room temperature for another hour before refrigerating for at least 3-4 hours or preferably overnight.
- For the strawberry topping, simmer strawberries, sugar, and butter in a small saucepan. Mix cornstarch and water separately and add to the saucepan to thicken the mixture. Cool before serving.
Serving
- Run a knife along the edges of the springform pan to loosen the cheesecake. Open the pan and lift it away.
- Serve plain or with the strawberry topping. Garnish if desired with extra strawberries, whipped cream, or chocolate shavings.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!