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A slice of gluten-free cheesecake topped with red berries.
5 from 4 votes

Gluten-Free Cheesecake

Gluten-free cheesecake with a buttery graham cracker crust and a rich, creamy filling. Cornstarch instead of flour, a three-stage cooling process instead of a water bath, and a crack-free top every time. Top with fresh berries, strawberry coulis, or a chocolate drizzle.
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Prep Time 20 minutes
Cook Time 1 hour 35 minutes
Cooling Time 6 hours
Total Time 7 hours 55 minutes
Servings 8 servings
Metric - US Customary

Ingredients

For the crust:

  • 8 oz (226 g) gluten-free graham cracker crumbs - which will yield approximately 1 ¾ cups of crumbs
  • 2 tablespoons (24 g) granulated sugar
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • 5 tablespoons (70 g) melted butter

For the filling:

  • 40 oz (1.13 kg) full-fat cream cheese - five 8-oz blocks, at room temperature
  • 1 ½ cups (300 g) granulated sugar
  • 1 cup (230 g) sour cream - at room temperature
  • 1 tablespoon (15 g) lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons (16 g) cornstarch
  • 2 teaspoons vanilla extract
  • 4 (200 g) large eggs - at room temperature

**Use the toggle button above to turn the instruction photos on and off!

Instructions

Make the Crust:

  • Preheat the oven to 350°F. Butter the bottom and sides of a 9-inch springform pan.
  • Add 8 oz (226 g) gluten-free graham cracker crumbs to a food processor and process until finely ground.
    Crushed graham crackers in a food processor bowl, surrounding the metal blade and center lid, ready for use in a recipe such as a gluten free cheesecake base or classic pie crust.
  • Pour graham cracker crumbs into a medium sized bowl and whisk together with 2 tablespoons (24 g) granulated sugar, ¼ teaspoon ground cinnamonn, and ¼ teaspoon kosher salt.
    A glass bowl filled with white granulated sugar, light brown sugar, ground cinnamon, and a heap of graham cracker crumbs for a gluten free cheesecake crust. A striped kitchen towel is partially visible on the side.
  • Stir in 5 tablespoons (70 g) melted butter until the mixture resembles wet sand.
    A glass bowl filled with a crumbly graham cracker crust mixture for a gluten free cheesecake sits on a light surface next to a striped kitchen towel.
  • Press the graham cracker mixture into the bottom of the springform pan and about 1-inch up the sides. I use the bottom of a measuring cup to evenly press the graham cracker crust into the pan.
    A round baking pan filled with an evenly pressed graham cracker crust for a gluten free cheesecake sits on a light countertop, with a folded white and black striped kitchen towel partially visible in the corner.
  • Bake the crust at 350°F for 9-11 minutes, until the crust is lightly browned and fragrant. Remove from the oven and cool for at least 10 minutes while preparing the filling.

Make the Filling:

  • Place 40 oz (1.13 kg) full-fat cream cheese and 1 ½ cups (300 g) granulated sugar in a large bowl, and beat for 1-2 minutes using an electric mixer until light and smooth.
    A close-up of several large blocks of cream cheese in a glass mixing bowl, ready to be blended into a delicious gluten free cheesecake, with a striped kitchen towel partially visible to the side.
  • Add 1 cup (230 g) sour cream, 1 tablespoon (15 g) lemon juice, 1 teaspoon lemon zest, 2 tablespoons (16 g) cornstarch, and 2 teaspoons vanilla extract. Mix until completely smooth, scraping down the sides as needed.
    A close-up of ingredients in a mixing bowl, including cream cheese, sugar, vanilla extract, sour cream, and lemon zest—perfect for making a delicious gluten free cheesecake.
  • In a separate bowl, whisk 4 (200 g) large eggs together with a fork.
    A glass measuring cup filled with whisked eggs sits on a light countertop, ready to help create a gluten free cheesecake, with a striped kitchen towel partially visible in the corner.
  • Add half the eggs to the cream cheese mixture and mix until just incorporated. Add the remaining eggs and mix again until just incorporated. Do not overmix.
    A close-up of smooth, creamy, pale yellow frosting swirled in a glass mixing bowl. The thick, fluffy texture with soft peaks and folds is perfect for topping a gluten free cheesecake.

Assemble and Bake:

  • Pour the filling over the cooled crust and smooth with a spatula.
    A close-up of gluten free cheesecake batter spread smoothly in a round springform pan, with a striped kitchen towel partially visible on the side.
  • (Optional) If using a cake strip, soak the oven-safe fabric strip in water, wring it out, and wrap it snugly around the outside of the springform pan. This evens out the heat and helps prevent cracking without a water bath.
  • Bake at 350°F for 20 minutes. Lower the temperature to 250°F without opening the oven door and bake for another 55-65 minutes, until the edges are set but the center 2 inches is still wobbly. Internal temperature should read 145-150°F.
    A freshly baked, golden brown gluten free cheesecake in a round, black springform pan, with a light green kitchen towel wrapped around the pan for handling. The surface of the cheesecake is smooth and slightly puffy.
  • Turn off the oven. Leave the cheesecake inside with the door closed for 1 hour.
  • Remove from the oven. Run a knife along the edges to loosen from the pan. Cool at room temperature for 1 hour.
    A whole, plain gluten free cheesecake with a golden-brown crust sits on a round wooden board. The cheesecake has a smooth, creamy top with no toppings or decorations. A striped cloth is partially visible on the side.
  • Refrigerate for at least 4 hours before serving.
    A gluten free cheesecake with a golden crust, topped with fresh strawberries and raspberries. One slice is cut and slightly pulled out, revealing the creamy texture inside. The cake sits on parchment paper on a wooden board.

Video

Notes

  • Graham crackers – I use Kinnikinnick gluten-free graham crackers. Any plain gluten-free graham cracker works.
  • Room temperature ingredients – Cream cheese, sour cream, and eggs must be at room temperature. 
  • Cake strip – You don't need one, but it really does help. The wet strip keeps the edges of the pan from getting too hot, so the cheesecake bakes more evenly and you're less likely to end up with cracks. You can find cake strips at craft stores or online (affiliate link). If you don't have one, the three-stage cooling process will still do most of the heavy lifting.

Nutrition

Calories: 956kcal | Carbohydrates: 72g | Protein: 13g | Fat: 70g | Saturated Fat: 40g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.3g | Cholesterol: 277mg | Sodium: 709mg | Potassium: 260mg | Fiber: 1g | Sugar: 54g | Vitamin A: 2421IU | Vitamin C: 1mg | Calcium: 198mg | Iron: 1mg
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