Description
This Gluten Free Cheesecake recipe offers a creamy, rich dessert perfect for those with gluten sensitivities. Featuring a buttery gluten free graham cracker crust and a silky smooth cream cheese filling, this cheesecake is baked in a water bath to ensure a perfectly set texture with a slight jiggle in the middle. Topped optionally with fresh fruit, it’s a delicious, crowd-pleasing treat for any occasion.
Ingredients
Scale
Gluten Free Crust
- 2 1/2 cups Gluten free graham crackers (about 2 boxes Kinnikinnick crackers)
- 1/3 cup Brown sugar, packed (light or dark)
- 1/2 tsp Ground cinnamon
- 10 TBSP Unsalted butter, melted
Cheesecake Filling
- 24 oz Cream cheese, room temperature
- 3/4 cup White granulated sugar
- 1/2 cup Sour cream, room temperature
- 1/4 cup Heavy cream, room temperature
- 1 tsp Pure vanilla extract
- 4 Large eggs, room temperature
- 1 Egg yolk, room temperature
Topping (Optional)
- Fresh fruit or fresh berries
Instructions
- Prepare the Gluten Free Crust: Preheat your oven to 325℉ (163℃). Spray a 9-inch springform pan with baking spray and line the bottom with a 9-inch parchment paper circle; spray the parchment again to prevent sticking.
- Make Crust Mixture: Using a food processor, pulse the gluten free graham crackers into fine crumbs. Add the brown sugar, ground cinnamon, and melted butter to the crumbs. Mix until the mixture has the texture of wet sand.
- Form the Crust: Pour the crumb mixture into the prepared springform pan. Using your hands, press the crumbs evenly to form the crust halfway up the sides of the pan. Use the bottom of a measuring cup to firmly compact the crust for an even base.
- Bake the Crust: Bake the crust in the oven for 12 minutes. While it bakes, you can start preparing the cheesecake batter so it’s ready as the crust cools slightly.
- Beat Cream Cheese and Sugar: In a stand mixer fitted with the paddle attachment, beat the cream cheese and granulated sugar on high speed for 2 minutes, stopping halfway to scrape down the sides of the bowl with a rubber spatula to ensure smoothness.
- Add Creams and Vanilla: Reduce mixer speed to medium and add the sour cream, heavy cream, and vanilla extract. Mix until fully combined, scraping the bowl to remove any lumps and achieve a smooth batter.
- Incorporate Eggs: Lower the mixer speed to low and add the eggs and egg yolk one at a time, mixing just until combined after each addition. Avoid overmixing to prevent air incorporation.
- Prepare Water Bath: To prevent cracking and ensure even baking, prepare a water bath using one of the following methods: (1) Place the springform pan in a 10-inch cake pan, then place the cake pan inside a large roasting pan. Pour hot steaming water into the roasting pan until it reaches halfway up the sides of the cake pan. This prevents water from seeping into the crust. (2) Alternatively, wrap the springform pan tightly twice in aluminum foil, place it inside the roasting pan, and fill halfway with hot water. This method is effective but may occasionally allow water leakage into the crust.
- Bake the Cheesecake: Pour the batter over the cooled crust in the springform pan. Place the assembled pans with the water bath into the preheated oven. Bake for 70 to 80 minutes, until the edges are set and the center has a slight jiggle.
- Cool Gradually: Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 30 minutes to prevent sudden temperature changes that can cause cracking.
- Finish Cooling: Remove the cheesecake from the oven and transfer to a cooling rack. Allow it to cool completely at room temperature while remaining in the pan.
- Chill Overnight: Wrap the cheesecake tightly with foil and refrigerate for at least 6 hours or preferably overnight for best texture and flavor development.
- Serve: Remove the cheesecake from the pan, peel away the parchment paper from the bottom, and top with your choice of fresh fruits or berries for a delightful finishing touch.
Notes
- For the best texture, remove dairy ingredients (cream cheese, sour cream, heavy cream, and eggs) from the refrigerator at least 2 hours before starting to bake to bring them to room temperature.
- Be careful not to overmix the batter once the eggs are added to avoid incorporating excess air, which can cause cracking during baking.
- Using a water bath is crucial to prevent cracks and ensure even baking in this cheesecake recipe.
- Allowing the cheesecake to cool gradually in the oven and then chilling it overnight helps it set perfectly and enhances flavor.
- If using the aluminum foil water bath method, check carefully for leaks to avoid water entering the crust.
- Fresh fruit toppings add natural sweetness and a lovely color contrast, but are optional based on preference.
Nutrition
- Serving Size: 1 slice (1/16th of cheesecake)
- Calories: 360 kcal
- Sugar: 18 g
- Sodium: 170 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 110 mg
