Gluten Free Cheesecake

Gluten-Free Cheesecake

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There are many options when it comes to great cheesecake. This is my basic recipe that can be altered by adding more vanilla or lemon and so many different toppings. No matter the flavor you choose, you will not disappoint!  To take it to the next level, check out my Gluten-Free Chocolate Chip Cookie Dough Cheesecake. For those home-cooks with access to a steam oven, I’ve added steam oven instructions below the regular instructions.

Ingredients

Crust

  • 7.5 ounces gluten-free graham crackers (I love Pamelas!), processed into crumbs 
  • ¼ cup sugar
  • 6 tablespoons butter, melted

  Filling*

  • 20 ounces cream cheese (brick style, not cream cheese in a container), room temperature
  • ¾ cup sugar
  • ¾ cup sour cream
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 egg yolk 
  • 3 tablespoons heavy cream

  * for more vanilla flavor, add 1 vanilla bean * for lemon flavor, add 2 teaspoons lemon zest

Instructions

Crust

  1. Preheat steam oven to 325°F
  2. In a medium bowl combine the graham cracker crumbs and sugar; mix well.
  3. Add melted butter and stir to combine well and all crumbs are moistened.
  4. Press into the bottom of a 9” springform pan (and up the sides if desired).
  5. Set aside.

  Filling

  1. Preheat oven to 325°F.
  2. Line a cookie sheet with foil. 
  3. Add cream cheese and sugar to a stand mixer or in a large bowl (using a hand mixer); beat until very smooth.
  4. Add the sour cream and vanilla (also vanilla bean or lemon zest if using): mix on medium until combined, scraping sides as needed to incorporate everything well. 
  5. Add the heavy cream and eggs; mix on low until smooth, again scraping the sides; do not overbeat.
  6. Pour the batter into the springform pan.
  7. Place on prepared cookie sheet. 
  8. Transfer the cheesecake to the center rack of the oven.
  9. Bake for approximately 1 hour and 15 minutes—edges will be slightly risen and be light golden brown. The center should be slightly jiggly. Do not overbake.
  10. Remove from oven. 
  11. Cool for 10 minutes.
  12. Using a knife, gently loosen the crust from the inside of the pan to prevent cracks as it shrinks.
  13. Cool on a wire rack for 1-2 hours.
  14. Refrigerate for at least 6 hours.
  15. Serve with your favorite toppings or enjoy it deliciously plain.

  Instructions for Steam Oven  Crust

  1. In a medium bowl combine the graham cracker crumbs and sugar; mix well.
  2. Add melted butter and stir to combine well and all crumbs are moistened.
  3. Press into the bottom of a 9” springform pan (and up the sides if desired – many times I like to just have the bottom layer with no sides).
  4. Bake for 10 minutes.
  5. Turn the oven off and remove the pan; allow it to cool completely.

Filling

  1. Add cream cheese and sugar to a stand mixer or in a large bowl (using a hand mixer); beat until very smooth.
  2. Add the sour cream and vanilla (also vanilla bean or lemon zest if using): mix on medium until combined, scraping sides as needed to incorporate everything well. 
  3. Add the heavy cream and eggs; mix on low until smooth, again scraping the sides; do not overbeat.
  4. Pour the batter into the springform pan.
  5. Cover the entire springform pan with plastic wrap; wrapping it all the way around the pan twice—completely sealing the springform pan, top, bottom, and sides.
  6. Place the pan into the steam oven. 
  7. Set the steam oven to 225˚F Convection Steam Mode.
  8. Bake for 1 hour and 15 minutes.
  9. Remove from oven.
  10. Cool on wire rack for 1-2 hours.
  11. Refrigerate for at least 6 hours.
  12. Serve with your favorite toppings or enjoy it deliciously plain.