Get the Recipe: Gluten Free Cheesecake
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5.0
45 reviews
Excellent
Get the Recipe: Gluten Free Cheesecake
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This gluten free cheesecake is rich, creamy and so smooth! The gluten free graham cracker crust is crispy and buttery. The filling is so creamy. This homemade cheesecake is perfect for any occasion!
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Ingredients
Graham Cracker Crust
- 1 ¾ cups Gluten Free Graham Cracker Crumbs
- 6 tbsp melted butter
- 3 tbsp granulated sugar
Cheesecake
- 32 ounces room temperature cream cheese
- 1 cup sour cream
- ¾ cup granulated sugar
- 2 tsp vanilla extract
- 1 tsp lemon juice
- 3 eggs
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Make graham cracker crust. Add graham crackers to a food processor. Process until they become crumbs. Then measure out 1 ¾ cups.
- Add graham cracker crumbs, melted butter and sugar back to food processor. Process until combined. If you press some of the crumbles between two fingers, it should lightly stick together.
- Line bottom of springform pan with parchment paper. Spread the crumbly mixture down into pan. Use fingers or bottom of cup to press into one even layer.
- Bake for 8 minutes. Remove from oven and set aside while you make the cheesecake filling.
- Add 2 cups of water to a pot and bring to a boil.
- While the water boils, make cheesecake filling. Add room temperature cream cheese to stand mixer. Beat until creamy.
- Then, add in sour cream, sugar, vanilla extract and lemon juice. Beat until combined and no clumps of cream cheese remain.
- Add in eggs. Stir until just combined. Do not over mix.
- Take a large piece of aluminum foil and wrap it around the bottom and edges of springform pan. This prevents the water from seeping into the cheesecake while baking.
- Pour cheesecake filling into springform pan. Smooth out the top with a spatula.
- Prepare water bath. Place springform pan in the middle of a large roasting pan with edges. Carefully and slowly pour the boiling water in the roasting pan so that it comes up along the edges of the springform pan. See photos above for reference.
- Place pan in oven and bake for 1 hour at 350 degrees Fahrenheit. Cheesecake is done when it is slightly jiggly when shaken. It will firm up slightly as it cools. If the middle is still raw, bake for another 5 minutes and check again.
- Once cheesecake is done, turn oven heat off. Crack open your oven slightly and allow the cheesecake to cool done for 1 hour in the oven.
- Carefully remove cheesecake from water bath in the oven. Allow it cool for 2 hours at room temperature. Then, loosely top with tin foil and refrigerate for at least 4 hours up to overnight.
- When completely chilled, use a large knife to loosen the cheesecake from the edges of the pan. Open up springform pan.
- Use a sharp knife to slice and serve. I like to dip my knife in warm water before each slice to get precise cuts.
Notes
- See blog post above for helpful tips, tricks and photos.
- Cheesecake is not a forgivable dessert, therefore I do not recommend any changes to this recipe.
- Store cheesecake in the fridge for up to 3 days.
- This cheesecake freezes well! Wrap individual slices and freeze for up to 2 months. Defrost before eating.
Nutrition Information
Show Details
Calories
500kcal
(25%)
Carbohydrates
56g
(19%)
Protein
18g
(36%)
Fat
23g
(35%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
113mg
(38%)
Sodium
872mg
(36%)
Potassium
307mg
(9%)
Fiber
1g
(4%)
Sugar
35g
(70%)
Vitamin A
473IU
(9%)
Vitamin C
1mg
(1%)
Calcium
376mg
(38%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10slices
Amount Per Serving
Calories 500 kcal
% Daily Value*
| Calories | 500kcal | 25% |
| Carbohydrates | 56g | 19% |
| Protein | 18g | 36% |
| Fat | 23g | 35% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 113mg | 38% |
| Sodium | 872mg | 36% |
| Potassium | 307mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 35g | 70% |
| Vitamin A | 473IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 376mg | 38% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
45 reviews
Excellent
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