gluten-free cheesecake

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This gluten-free cheesecake is perfectly rich, silky, and creamy with a buttery gluten-free graham cracker crust. It's delicious on its own, topped with berries or even with caramel sauce or a chocolate drizzle.

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Add gluten-free graham crackers to a food processor and process until finely ground.

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Pour graham cracker crumbs into a medium sized bowl and whisk together with the granulated sugar, ground cinnamon, and salt.

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Pour the melted butter over the graham cracker mixture and stir until the crust mixture resembles wet sand.

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Press the graham cracker mixture into the bottom of the springform pan and about 1-inch up the sides.

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Bake the crust at 350°F for 9-11 minutes, until the crust is lightly browned and fragrant.

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To make the filling, place the cream cheese and granulated sugar in a large bowl, and beat for 1-2 minutes using an electric mixer until light and smooth.

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Add the sour cream, lemon juice, lemon zest, cornstarch, and vanilla. Mix until completely smooth, scraping down the sides of the bowl as needed with a spatula.

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In a separate bowl or measuring cup, whisk the eggs together using a whisk or fork.

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Add the eggs to the cream cheese mixture and mix until just incorporated using the electric mixer.

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Be sure not to overmix or too much air will be incorporated into the filling.

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Pour the cheesecake filling over the crust and smooth with a spatula.

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Bake for 20 minutes at 350F. Lower the temperature to 250F without opening the oven door and bake for another 55-65 minutes, until the edges of the cheesecake are set.

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Turn off the oven and let the cheesecake sit in the oven for an hour with the door closed. Remove from the oven. Run a knife along the edges to loosen it from the pan. Let the cheesecake sit at room temperature for an hour, then refrigerate for at least 4 hours.

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Remove the cheesecake from the springform pan and top with berries and chocolate sauce or serve plain. Enjoy!

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Grab the full recipe at the link below!

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