Gluten Free Cheesecake Recipe
This gluten free cheesecake is rich, smooth, and creamy with a buttery graham cracker crust. It’s an easy, no-fail cheesecake recipe, perfect for holidays, parties, or anytime you crave a classic dessert made gluten-free. With simple step-by-step instructions and tips to prevent cracks, you’ll master the art of making the best gluten-free cheesecake right in your own kitchen.
Ingredients
For the Graham Cracker Crust
- 1 ½ cups 225 g of finely crushed gluten-free graham crackers
- 8 tablespoons 112 g unsalted butter, melted
For the Cheesecake Filling
- 3 packages 8 ounces each cream cheese, at room temperature
- ¾ cup 150 g granulated sugar
- 3 tablespoons 27 g cornstarch (or tapioca starch/arrowroot)
- ¼ teaspoon kosher salt
- 1 ½ teaspoons pure vanilla extract
- 3 large eggs 150 g, weighed without shells, at room temperature
Optional for Extra Creaminess
- ½ cup sour cream or heavy cream
- 1 –2 teaspoons fresh lemon juice
Instructions
Prepare Oven and Pan :
- Preheat oven to 300°F. Grease an 8-inch springform pan and line with parchment paper.
- Wrap the outside with foil. Place a roasting pan with 2 cups of hot water on the bottom rack to create a water bath.
Make the Crust :
- Mix graham cracker crumbs with melted butter until evenly moistened.
- Press the mixture firmly into the bottom and slightly up the sides of the springform pan.
Prepare the Filling :
- In the bowl of a stand mixer (or use a hand mixer), beat softened cream cheese and sugar until light and fluffy.
- Add cornstarch, salt, and vanilla. Scrape down the sides to combine.
- Add eggs one at a time, mixing gently after each addition.
- If using sour cream or heavy cream, fold it in last for extra creaminess.
Bake the Cheesecake :
- Pour the cheesecake filling onto the crust and smooth it out into an even layer.
- Bake for 50–55 minutes, until edges are set but the center jiggles slightly.
- If needed, bake for another 5–10 minutes.
Cooling and Chilling :
- Turn off the oven and crack the oven door slightly. Let the cheesecake rest inside for 30 minutes.
- Remove the cheesecake and cool on a wire rack for 10 minutes. Run a knife around the edges of the pan to loosen.
- Allow to cool to room temperature, then cover and chill in the fridge for at least 4 hours (overnight is best).
Serve :
- Unmold, slice with a hot, clean knife, and enjoy chilled.
Notes
Nutrition Information (per serving)
- Fat: 28g
- Saturated Fat: 16g
- Carbohydrates: 32g
- Sugar: 23g
- Protein: 7g
- Fiber: 1g
- Sodium: 280mg