Gluten-Free Cheesecake Recipe

This gluten-free cheesecake is rich, creamy, and has a perfectly crisp crust made with gluten-free graham crackers or cookies. It’s an indulgent dessert that’s easy to make and guaranteed to impress family and guests.

Ingredients

• 1 ½ cups gluten-free graham cracker crumbs (or crushed gluten-free cookies)
• ¼ cup granulated sugar (for crust)
• 6 tbsp unsalted butter, melted
• 32 oz (4 packages) cream cheese, softened
• 1 cup granulated sugar (for filling)
• 4 large eggs
• 1 cup sour cream
• 1 tsp vanilla extract
• 1 tbsp lemon juice

Directions

1. Prepare oven: Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. Make crust: In a bowl, mix crushed gluten-free graham crackers with melted butter and sugar. Press firmly into the bottom of the pan. Bake for 10 minutes and let cool.
3. Prepare filling: In a large bowl, beat cream cheese until smooth. Add sugar and mix until combined. Add eggs one at a time, mixing on low speed. Stir in sour cream, vanilla extract, and lemon juice.
4. Assemble: Pour the filling over the cooled crust. Smooth the top with a spatula.
5. Bake: Place the pan in a larger roasting pan and fill the outer pan with hot water halfway up the springform pan (water bath method). Bake for 50–55 minutes, until the center is set but still slightly jiggly.
6. Cool: Turn off oven, crack the oven door, and let cheesecake rest for 1 hour. Remove and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
7. Serve: Remove from pan and top with fresh berries, whipped cream, or fruit compote if desired.