Description
This Gluten Free Cheesecake recipe features a buttery gluten free graham cracker crust and a creamy, rich cheesecake filling made with cream cheese, sour cream, and fresh eggs. Baked in a water bath for a velvety texture, this cheesecake is perfect for those seeking a delicious gluten free dessert that can be topped with fresh fruit for an added burst of flavor.
Ingredients
Scale
Gluten Free Crust
- 2 1/2 cups gluten free graham crackers (about 2 boxes of Kinnikinnick crackers)
- 1/3 cup brown sugar, packed light or dark
- 1/2 tsp ground cinnamon
- 10 tablespoons unsalted butter, melted
Cheesecake
- 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
- Fresh fruit for topping (optional)
Instructions
- Prepare and Preheat: Preheat your oven to 325℉. Spray a 9-inch springform pan with baking spray, line the bottom with a 9-inch parchment paper circle, and spray the parchment again to prevent sticking.
- Make the Crust: Using a food processor, blend the gluten free graham crackers into fine crumbs. In a bowl, combine the crumbs with brown sugar, cinnamon, and melted butter, mixing until the texture resembles wet sand.
- Form the Crust: Pour the crumb mixture into the prepared pan. Using your hands, press the crust mixture halfway up the sides of the pan and then use the bottom of a measuring cup to compress it firmly.
- Bake the Crust: Bake the crust for 12 minutes. Once done, begin preparing the cheesecake batter to allow the crust to cool slightly.
- Beat Cream Cheese and Sugar: Using a mixer, beat the cream cheese and sugar on high speed for 2 minutes. Pause halfway to scrape down the sides with a rubber spatula to ensure even mixing.
- Add Creams and Vanilla: Add the heavy cream, sour cream, and vanilla extract to the cream cheese mixture. Mix at medium speed until well combined, scraping the bowl occasionally to remove any lumps.
- Incorporate Eggs: Add the eggs and egg yolk one at a time on low speed, mixing just until combined to avoid overmixing. Pour the finished batter into the prepared crust.
- Prepare Water Bath: Choose one of two methods to create a water bath to ensure even baking and prevent cracking: 1) Place the springform pan inside a 10-inch cake pan, then place this cake pan inside a large roasting pan filled halfway with hot steaming water. 2) Wrap the springform pan tightly twice in aluminum foil, place it inside the roasting pan, and fill with hot water halfway up the pan. Both methods help maintain moisture during baking.
- Bake the Cheesecake: Bake for 70 to 80 minutes. You’ll notice the edges will be set while the center still has a slight jiggle, which is perfect.
- Cool in Oven: Turn off the oven and crack the door open, letting the cheesecake cool in the oven gently for 30 minutes to prevent cracking. Then transfer it to a cooling rack to cool completely while still in the pan.
- Chill Overnight: Wrap the cheesecake tightly in foil and refrigerate for at least 6 hours or preferably overnight for the best texture.
- Serve: Remove the cheesecake from the pan and peel off the parchment paper. Top with fresh fruit if desired, and serve chilled.
Notes
- Remove all dairy ingredients from the refrigerator 2 hours before baking to ensure they are at room temperature for optimal mixing.
- Using a water bath prevents cracking and promotes a smooth, creamy texture.
- Do not overmix the batter to avoid incorporating excess air that could cause cracks.
- Allow the cheesecake to fully chill overnight for the best flavor and firmness.
- Fresh berries make an excellent and colorful topping but are optional based on preference.
Nutrition
- Serving Size: 1 slice (1/16th of cheesecake)
- Calories: 380
- Sugar: 22g
- Sodium: 190mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 130mg
