Gluten Free Cheesecake
A delightful and creamy gluten-free cheesecake that perfectly balances sweetness and richness, making it a crowd-pleaser for any occasion.
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.
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Notes
For best results, ensure all ingredients are at room temperature and avoid overmixing to prevent cracks. Store leftovers in the refrigerator for up to 5-7 days, or freeze for up to 2-3 months.