Go Back
+ servings
A slice of gluten-free cheesecake topped with red berries.

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.
No ratings yet
Print Pin
Course: Dessert
Cuisine: American
Diet: Gluten Free
Prep Time: 20 minutes
Cook Time: 1 hour 35 minutes
Cooling Time: 6 hours
Total Time: 7 hours 55 minutes
Servings: 8 servings
Calories: 1061kcal
Author: Megan

Ingredients

For the crust:

  • 1 ¾ cups gluten-free graham cracker crumbs (from an 8 oz box (256g))
  • 2 tablespoons granulated sugar (28g)
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 5 tablespoons melted butter

For the filling:

  • 40 oz full-fat cream cheese (5 8-oz packages, room temperature)
  • 1 ½ cups granulated sugar (324g)
  • 4 eggs (room temperature (200g))
  • 1 cup sour cream (room temperature)
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons cornstarch (20g)
  • 2 teaspoons vanilla extract

Instructions

  • Preheat the oven to 350°F. Butter the bottom and sides of a 9-inch springform pan, then set aside. 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. I use the bottom of a measuring cup to evenly press the graham cracker crust into the pan.
  • 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.
  • 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. Still using the electric mixer, 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 half of the whisked eggs to the cream cheese mixture and mix until just incorporated using the electric mixer. Add the remaining eggs and again mix until just incorporated. 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. Place your cheesecake in the preheated oven and bake for 20 minutes at 350F. Then, 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, but the center 2-inches of the cheesecake is still wobbly. If you stick a thermometer into the center, the internal temperature of the cheesecake should reach 145-150F. Turn off the oven and let the cheesecake sit in the oven for an hour with the door closed.
  • Remove the cheesecake from the oven. Run a knife along the edges of the cheesecake to loosen it from the pan. Let the cheesecake sit at room temperature for an hour. Once at room temperature, place the cheesecake in the refrigerator for at least 4 hours before serving.
  • Remove the cheesecake from the springform pan and top with berries and chocolate sauce or serve plain. Enjoy!

Notes

  • I used Kinnikinnick gluten-free graham crackers for this recipe. Any plain graham cracker will work for this crust. If you do not need your cheesecake to be gluten-free then you can use any brand.
  • It is important that you make sure the cheesecake filling is completely smooth before adding the eggs. Scrape down the sides of the bowl as needed so that all of the cream cheese is properly incorporated and smooth before the egg additions.
  • This recipe does not use a water bath. However, I do like to use a cake strip instead to help the cheesecake not crack. Read my tips in the post above to find out how to use cake strips and other tips to prevent your cheesecake from cracking.
  • It is important to follow the cooling process in the recipe to help ensure your cheesecake does not crack. First, the cheesecake cools in the oven after cooking with the oven off and the door shut. Then, the cheesecake cools at room temperature in your kitchen. Last, the cheesecake goes into the refrigerator for 4 hours to set and cool completely. This gradual cooling process is integral to a perfect cheesecake and is not to be skipped. Planning ahead is vital, and so worth it!
  • Visit the Expert Tips and FAQ sections within the post above for more tips and tricks on this recipe!

Nutrition

Calories: 1061kcal | Carbohydrates: 87g | Protein: 13g | Fat: 75g | Saturated Fat: 42g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 300mg | Sodium: 818mg | Potassium: 274mg | Fiber: 2g | Sugar: 59g | Vitamin A: 2421IU | Vitamin C: 1mg | Calcium: 215mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @ADashofMegnut or tag #adashofmegnut!