Notes on ingredients for this gluten-free cheesecake:
- Cornstarch helps prevent the eggs from over-coagulating and is a great addition for cheesecakes made without a water bath. There’s only one tablespoon of cornstarch in this recipe but it really does make a big difference and helps prevent cracking. Don’t skip this!
- Cream Cheese: It’s best to use softened cream cheese. Use the full-fat kind too!
- Eggs: Use room temperature eggs. I do not recommend using an egg substitutes.
- Lemon juice – I just use a bit of Real Lemon that I keep in my fridge for cooking/baking.
- Graham crackers: You can use any brand of gluten-free graham crackers that you would like that you can find easily near you or order online.
Here are a few reasons why cheesecake may crack:
- Too much air was incorporated too into the cheesecake batter. While it is important to thoroughly mix the ingredients, once the eggs are added try to mix until just incorporated to ensure that too much air isn’t added to the batter.
- The cheesecake was baked too long and it overcooked. The cheesecake is done when the edges are set and a 2 to 3-inch circle in the center is still wobbly. Once the cheesecake is fully cooled, the center of the cheesecake will become firm.
- Drastic temperature changes during baking or cooling. Make sure the oven is completely heated before putting the cheesecake in, and don’t continually open the oven door to check on the cheesecake for this reason as well. You want to keep an even temperature for baking. Also once you remove from oven, allow to cool at room temperature – don’t place it somewhere cold like the refrigerator.
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Extra tips for making this gluten-free cheesecake with graham cracker crust:
- Always butter the bottom and sides of the springform pan to easily remove the cheesecake from the pan.
- Don’t try to remove the cheesecake from the pan until after it has chilled in the refrigerator.
- Always chill your cheesecake for at least 4 hours, preferably overnight. That’s when the magic happens and the cheesecake becomes smooth, silky and creamy. Cheesecake is one of those desserts that require advance preparation for that very reason.
Gluten-free Cheesecake Topping Ideas:
As pictured above, you can top the gluten-free cheesecake with fresh berries and powdered sugar. Just wash and cut up fresh strawberries and sprinkle on top with other fresh berries – whatever is ripe and fresh in your area. Then just sprinkle powdered sugar over the top right before serving. You can use a shaker like this or a strainer/sieve that you have on hand. This would be amazing topped with my berry sauce recipe using whatever berries you have on hand, and serve with additional fresh berries. If you want to go the chocolate route, make my hot fudge sauce. Have you ever had cheesecake topped with caramel and nuts? Make my gluten-free caramel sauce or purchase gluten-free caramel sauce at the store, and top with chopped almonds or pecans. If you have time, roast the nuts first too! Over the top good!Gluten-free Cheesecake
This gluten-free cheesecake recipe yields a creamy, classic cheesecake that you can top how you want! Berries, caramel, or chocolate, whatever you prefer! Prep Time 45 minutes Cook Time 1 hour 12 minutes Additional Time 1 hour Total Time 2 hours 57 minutesIngredients
Crust:
- 1 3/4 cups gluten-free graham cracker crumbs (from an 8 oz box)
- 1 Tablespoon sugar
- 1/2 teaspoon cinnamon
- pinch of kosher salt
- 4 Tablespoons melted butter
Filling:
- 4 packages (8 oz. each) cream cheese, softened
- 1 cup sugar
- 4 eggs (room temperature)
- 1 cup sour cream
- 2 teaspoons lemon juice
- 1 Tablespoon cornstarch
- 1 teaspoon vanilla
Instructions
- °Preheat oven to 350°F. Butter the bottom and sides of a 9-inch springform pan. Set aside.
- Add gluten-free graham crackers to a food processor and process until finely ground. Pour graham cracker crumbs into a medium sized bowl and whisk together with sugar, cinnamon and salt. Then pour melted butter over the top and mix until the crust mixture resembles wet sand.
- Press the graham cracker mixture into the bottom of the springform pan.
- Bake at 350°F for 10-12 minutes, until the crust is lightly browned and fragrant. Remove from the oven and cool for at least 10 minutes while preparing the filling. (Keep the oven on!)
- To make the filling, combine softened cream cheese and sugar in a large mixing bowl. Beat on high for 1-2 minutes, until light and creamy. Add the eggs, one at a time, scraping down the bowl in between each addition. Then, add the sour cream, lemon juice, cornstarch and vanilla and mix only until combined and smooth.
- Pour the cheesecake filling over the crust and smooth with a spatula. Place cheesecake in the preheated oven and immediately lower the oven temperature to 300°F. Bake for 55 minutes to an hour, until the edges of the cheesecake are set (the center will still be a bit wobbly). Turn off the oven and let the cheesecake sit in the oven for another hour. Remove the cheesecake from the oven and carefully loosen the edges of the cheesecake from the sides of the pan with a knife, but leave the cheesecake in the pan. Let the cheesecake come to room temperature.
- Cover the cheesecake and refrigerator for at least 4 hours, preferably overnight. Remove the cheesecake from the springform pan and top with fresh berries and powdered sugar or other favorite toppings before serving.