gluten free cheese cake recipe

Written ByJenny Smyth Posted on
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The Best gluten free cheese cake recipe

I’ve been perfecting my gluten-free cheesecake recipe for years, and it’s a game-changer for any occasion. My family and I just love it, and it’s become a staple in our household. I’ve tried countless variations, but this one remains my favorite.

The key to a great cheesecake is all about the technique – you have to make sure the crust is perfectly baked, the filling is smooth and creamy, and the whole thing sets properly. It’s not as hard as you might think, but it does require some patience and finesse. When I first started making this recipe, I was amazed at how easy it was to get that perfect texture on the inside and a nice golden crust on the outside.

It’s also incredibly versatile – you can serve it as a dessert, a snack, or even as a breakfast treat (yes, really!) And the best part? It’s gluten-free, so everyone can enjoy it.

My kids just adore helping me mix up the batter, and they love being the official ‘tasters’ when it comes out of the oven. We’ve had this cheesecake at family gatherings, potlucks, and even just on a random Tuesday evening. It’s always a hit, and I’m happy to share my secrets with you.

So grab your apron and let’s get started!

Gluten Free Cheesecake

4.8 from 841 votes

A creamy and delicious gluten free cheesecake recipe that is perfect for any occasion. This recipe uses a gluten free crust and a smooth cheesecake filling.

Prep Time20 mins
Cook Time1 hr 30 mins
Resting Time0 mins
Total Time1 hr 50 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Crust

1 1/2 cups gluten free graham cracker crumbs
1/3 cup unsalted butter, melted

For the Filling

4 packages (8 oz each) cream cheese, softened
1 1/4 cups granulated sugar
1 cup sour cream
1/2 cup heavy cream
4 large eggs
1 tbsp pure vanilla extract
1/4 cup cornstarch

👨‍🍳Directions

1Preheat oven to 325°F (165°C).
2Wrap the bottom of a 9-inch springform pan with aluminum foil to prevent leaks.
3In a medium bowl, combine gluten free graham cracker crumbs and melted butter until well mixed.
4Press the crust mixture evenly into the bottom of the springform pan.
5Bake for 7 minutes, then remove from oven and set aside to cool.
6In a large mixing bowl, beat cream cheese using an electric mixer until smooth and creamy.
7Gradually add sugar and continue beating until well combined.
8Add sour cream, heavy cream, eggs (one at a time), vanilla extract, and cornstarch.
9Mix until the batter is smooth and free of lumps.
10Pour the filling over the cooled crust.
11Place the springform pan on a baking sheet.
12Pour hot water into the baking sheet until it reaches about 1 inch up the sides of the springform pan.
13Bake for 1 hour and 15 minutes, or until the edges are set and the center still jiggles slightly.
14Turn off the oven, crack the door open about 1 inch, and let the cheesecake cool in the oven for an additional 1 hour.
15This helps prevent cracking.
16Remove the cheesecake from the oven and let it cool completely on a wire rack.
17Once cooled, refrigerate for at least 4 hours or overnight.
18Before serving, run a knife around the edge of the cheesecake to loosen it from the pan.
19Remove the springform pan sides and transfer the cheesecake to a serving plate.

🔧Equipment

9-inch springform pan
Mixing bowl
Electric mixer
Oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 40g💛Saturated Fat: 24g❤️Cholesterol: 185mg🧂Sodium: 450mg🌾Total Carbs: 25g🥦Dietary Fiber: 1g🍬Sugars: 19g🥩Protein: 8g

📝Notes

Tips: Ensure all ingredients are at room temperature before beginning. Avoid overmixing the batter to prevent incorporating too much air, which can cause cracks. For a smoother crust, use gluten free graham crackers that are finely ground.

This gluten-free cheesecake recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just need a delicious treat for your family.

It’s easy to make ahead of time and reheats beautifully for when you need a quick dessert or snack.

My kids love helping me mix up the batter and devouring slices after they come out of the oven – we never tire of its creamy texture or rich flavor.

❓ Frequently Asked Questions About Gluten Free Cheesecake

Q1: What type of cheese should I use in this recipe?

A1: For this recipe, I recommend using a combination of cream cheese and ricotta cheese for the best flavor and texture.

Q2: Can I substitute almond flour for the gluten-free flour?

A2: While almond flour can be used as a substitute in some recipes, it has a different texture and flavor profile that may affect the overall taste of your cheesecake.

Q3: How do I prevent my cheesecake from cracking?

A3: To prevent cracking, make sure your pan is at room temperature before adding the batter, and don’t overmix the ingredients – this will help reduce stress on the cheesecake while it’s baking.

Q4: Can I make this recipe in advance?

A4: Yes, you can make this recipe up to 24 hours in advance – simply assemble the cheesecake without baking it until you’re ready.

Q5: What if I don’t have an oven thermometer?

A5: If you don’t have an oven thermometer, you can use your smartphone app to estimate the temperature or try to adjust your oven temperature accordingly based on your oven model.

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