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.
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.
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.