Gluten Free Cheesecake

This rich and creamy gluten free cheesecake is a classic dessert that’s surprisingly easy to make at home and super yum.

For more recipes like this, try my Cherry Dump Cake, this Strawberry Yogurt Cake and my Cream Cheese Pound Cake.

Ingredients

Round up these simple ingredients:

• Gluten-free graham crackers: Form the base of a smooth, sturdy crust.
• Granulated sugar (for crust): Adds sweetness to balance the buttery crust.
• Melted butter: Binds the crust crumbs and adds richness.
• Cream cheese: Creates the creamy, rich cheesecake filling.
• Granulated sugar (for filling): Sweetens the cheesecake and helps to get a smooth texture.
• Eggs: Provide structure and help the filling set.
• Sour cream: Adds tanginess and a silky texture.
• Vanilla extract: Enhances the overall flavor with warm notes.
• Cornstarch: Stabilizes the filling and reduces cracking.
• Lemon juice: Brightens the flavor and balances richness.
• Salt: Enhances all the flavors in the cheesecake.

See recipe card for quantities.

Instructions

Here’s what to do to make your own homemade gluten free cheesecake:

1. Step 1: To a bowl, add crushed gluten-free graham crackers, sugar. and melted butter.

2. Step 2: Combine until it resembles wet sand.

3. Step 3: Press evenly into the bottom and slightly up the sides of a 9-inch springform pan.

4. Step 4: Bake crust for 10 minutes. Cool completely while preparing filling. Keep oven at 325℉ with water pan in place.

5. Step 5: Beat room-temperature cream cheese until smooth. Add sugar and beat until combined.

6. Step 6: Add eggs one at a time on low speed. Avoid overmixing.

7. Step 7: Mix in sour cream, vanilla, lemon juice, cornstarch and salt until smooth.

8. Step 8: Pour filling into cooled crust and spread evenly. Tap pan gently to release air bubbles.

9. Step 9: Place springform pan on a flat cookie sheet. Bake on bottom rack with the steam pan for 55-70 minutes, until edges are set but center slightly jiggles. Cool in the oven.

Hint: Bake your gluten-free cheesecake in a springform pan so it’s easy to remove.

Substitutions

• Graham crackers: Digestive biscuits, gluten-free cookies or crushed shortbread.
• Butter: Coconut oil or dairy-free margarine for a vegan option.
• Sugar: Coconut sugar, maple sugar or a sugar substitute like erythritol.
• Cream cheese: Neufchâtel, ricotta (for a lighter texture) or vegan cream cheese.
• Sour cream: Greek yogurt, crème fraîche or dairy-free yogurt.

Variations

• Chocolate cheesecake: Add melted chocolate to the batter for a rich, indulgent version.
• Fruit swirl: Fold in a raspberry, blueberry, or strawberry puree for a fruity twist.
• Nutty crust: Mix finely chopped nuts into the crust for added texture and flavor.
• Citrus cheesecake: Add lemon or orange zest to the batter for a bright, refreshing flavor.
• Coffee or mocha: Incorporate instant coffee or espresso powder into the batter for a subtle coffee flavor.
• Caramel or chocolate drizzle: Top the chilled cheesecake with caramel or chocolate sauce for extra indulgence.

Equipment

To make this cheesecake, you’ll need a 9-inch springform pan, a large pan for the steam bath, a flat cookie sheet, mixing bowls, a hand or stand mixer, measuring cups and spoons and a spatula.

Storage

Refrigerator: Store the cheesecake covered in the fridge for up to 5 days. Keep it in the springform pan or transfer to an airtight container.

Freezing: Cheesecake can be frozen for up to 2 to 3 months. Wrap tightly in plastic wrap and then in foil, or store in an airtight freezer-safe container. Thaw in the fridge overnight before serving.

Serving Tip: For the best texture, let the refrigerated cheesecake to sit at room temperature for 10-15 minutes before slicing it.

FAQ

Looking for other recipes like this? Try these:

Gluten Free Cheesecake

This creamy, gluten free cheesecake comes together with simple ingredients and a foolproof baking method. With its buttery crust and smooth, velvety filling, it’s the perfect dessert for any occasion, and easy to customize with your favorite flavors or toppings. Enjoy a bakery-quality cheesecake right from your own kitchen.

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Course: Dessert

Cuisine: American

Keyword: gluten free cheesecake

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour 20 minutes minutes

chilling time: 4 hours hours 20 minutes minutes

Total Time: 6 hours hours

Servings: 1 whole

Ingredients

• 1 ½ cups gluten free graham crackers crushed into fine crumbs I used almost a whole 7.5 oz box of Pamela’s, but you can use any kind
• 1 tablespoon granulated sugar
• 6 tablespoons melted butter
• 24 ounces room temperature cream cheese
• 1 cup granulated sugar
• 3 room temperature eggs
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch
• 1 tablespoon freshly squeezed lemon juice
• A pinch of salt

Instructions

For the crust:

• Preheat the oven to 325℉. Fill a loaf pan (glass or metal, it doesn’t matter)  halfway with water and place it on the bottom rack of the oven to allow the steam to fill the oven. Note: you will be baking the cheesecake on the bottom rack alongside the steam dish. Arrange the racks accordingly before preheating.

• Combine the crushed gluten free graham crackers, sugar, and melted butter in a bowl. Mix until the mixture looks like wet sand.

• Transfer the mixture to a 9 inch springform pan. Firmly press the graham cracker crust mixture into the bottom of the springform pan and slightly up the edges of the pan (about half an inch worth). Be sure to press evenly so the crust is the same thickness all the way around the bottom and sides.

• Bake the empty crust for 10 minutes. It does not need to be right next to the steam dish, but it can if there isn’t any other space.

• Remove from the oven and allow it to fully cool while you prep the filling.

• Leave the oven at 325℉ and leave the water pan in the bottom of the oven.

For the filling:

• Beat the room temperature cream cheese until it is smooth and creamy.

• Add the sugar to the cream cheese and continue to beat until the sugar is fully combined.

• Add the eggs one at a time. Mix on low until just incorporated. Be careful not to overmix!

• Add the sour cream, vanilla, lemon juice, corn starch, and salt and continue mixing on low until everything is smooth and combined.

Baking the cheesecake:

• Once the crust is completely cooled, pour the filling into the cooled crust and spread the mixture evenly. Very carefully tap the bottom of the pan on the counter a few times to help move any air pockets to the surface.

• Place the springform pan onto a flat cookie sheet. This will help prevent any overcooking on the bottom of the cheesecake.

• Bake the cheesecake on the bottom rack alongside the steam dish. If they don’t fit side by side, you may place the steam dish on the same sheet pan. Bake for 55-70 minutes, or until the edges of the cheesecake are set. Be sure to leave a good portion of the center of the cheesecake jiggles slightly.

• Turn the oven off, crack the oven door open, and leave the cheesecake to cool in the oven for about 1 hour. Remove from the oven and allow it to continue to fully cool.

• Cover and refrigerator for at least 4 hours, preferably  overnight. When you are ready to serve, remove the cheesecake from the springform pan and begin slicing.

Notes

Be sure the cream cheese and eggs are fully at room temperature. This will help minimize any lumps, will blend better, and reduce any air bubbles. 
You can either do a full water bath or a water tray on the bottom rack for steam. If you do a water bath, I recommend wrapping the bottom of your springform pan with foil to help prevent any water from seeping into the pan.
Remove when there is still jiggle. If the cheesecake cooks too much and there isn’t enough jiggle, the cheesecake has a potential of cracking.
Bake slow and low, and allow it to cool very slowly to help prevent cracking. 
Do not try to remove the springform pan walls until the cheesecake has fully chilled for at least 4 hours. However, overnight is best.
For the graham crackers, I used a food processor to achieve the fine crumb. This will help create a smooth, stable, and consistent crust texture throughout.

Nutrition

Calories: 5058kcal | Carbohydrates: 371g | Protein: 74g | Fat: 374g | Saturated Fat: 210g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 99g | Trans Fat: 3g | Cholesterol: 1495mg | Sodium: 3828mg | Potassium: 1637mg | Fiber: 5g | Sugar: 277g | Vitamin A: 13382IU | Vitamin C: 2mg | Calcium: 1096mg | Iron: 9mg

Nutrition Disclaimer

All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.