Best gluten free cheesecake

Gluten-Free Classic Cheesecake

Print  

Simply the BEST … better than ALL the REST cheesecake! Super easy to make without any cracking and NO water bath is needed. Wonderful crust and a thick creamy beautiful center. Add berries or other compote on top or just enjoy its decadence all on its own!

Ingredients

Crust

  • 1 1/4 cups gluten-free graham crackers, processed into crumbs
  • 4 tablespoons granulated sugar
  • 5 tablespoons melted butter

 

Filling

  • 5 8-ounce packages of cream cheese, room temperature
  • 1/2 cup sour cream, room temperature
  • 1 1/4 cups granulated sugar
  • 4 large eggs, room temperature and beaten
  • 2 teaspoons vanilla extract
  • Toppings, optional

Instructions

  1. Preheat oven to 350° F.
  2. Cut parchment paper to fit into the bottom of a 9″ springform pan.
  3. In a medium bowl, stir processed graham cracker crumbs and sugar together. Add butter and mix until well incorporated and all of the crumbs are moistened.
  4. Press moistened crumbs into the bottom of the prepared and a little up the sides.
  5. Bake for 7 minutes, or until lightly golden brown. Do not overbake.
  6. Set aside and reduce oven to 325° F.
  7. In a large bowl or stand mixer, beat cream cheese for at least a minute or until very smooth.
  8. Scrape the sides of the bowl down and add sugar, sour cream, and vanilla. Mix until well incorporated. Scrape the sides of the bowl down again and mix well.
  9. With the mixer on low, slowly pour the beaten eggs into the cream cheese mixture. Stop mixing once the egg is incorporated. Remove the bowl from the mixer and scrape the sides and bottom to ensure it’s completely smooth.
  10. Tap the bowl on the counter for 30 seconds to remove as many air bubbles as possible.
  11. Pour into the center of the graham cracker crust and gently smooth the top.
  12. Bake for 30 minutes at 325° F. Reduce temperature to 250° F and bake for 45 more minutes. Turn off the oven and keep the cheesecake in the oven with the door closed for 30 minutes. Crack oven door with cheesecake cooling slowly for 1 hour.

  13. Gently remove the cheesecake from the oven and bring it to room temperature for 3 hours.
  14. Cover the cheesecake with plastic wrap and refrigerate until completely chilled (at least 6 hours).
  15. To serve: Remove the spring form collar from the pan. Use unflavored waxed dental floss to cut into sections. If desired, top with berries, compote, or chocolate.