gluten-free cheesecake

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 a chocolate drizzle.

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

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

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

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

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

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.

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.

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

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

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

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

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.

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.

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

Grab the full recipe at the link below!