What makes this gluten free cheesecake recipe so easy?

This recipe utilizes simple ingredients and straightforward instructions, minimizing steps and potential for error. It focuses on techniques that are accessible to both beginner and experienced bakers, ensuring a successful and delicious outcome.

What kind of gluten-free flour should I use for cheesecake crust?

A blend of gluten-free flours that includes a starch, like tapioca or potato starch, and a whole grain flour, like almond or oat flour, works well. Ensure the blend is certified gluten-free to avoid cross-contamination.

How do I prevent my gluten free cheesecake from cracking?

Baking the cheesecake in a water bath helps maintain even temperature and moisture, reducing the risk of cracking. Also, avoid overbaking and allow the cheesecake to cool slowly in the oven after baking.

Can I freeze gluten free cheesecake?

Yes, gluten free cheesecake freezes well! Wrap it tightly in plastic wrap and then in foil before freezing. Thaw it in the refrigerator overnight before serving for the best texture.

7 Best Gluten Free Cheesecake Secrets: Delicious & Easy!

Description

This gluten free cheesecake recipe is a rich, creamy, and decadent dessert that anyone can make! A simple gluten free graham cracker crust topped with sweet and tangy cheesecake filling for an unforgettable sweet bite.

Ingredients

Scale

1 1/2 cups gluten free graham cracker crumbs (about 10 full sheets)
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
32 ounces cream cheese, softened to room temperature
1 1/2 cups granulated sugar
2 teaspoons pure vanilla extract
1/2 teaspoon lemon zest (optional but recommended)
4 large eggs, room temperature
1 cup sour cream
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract

Instructions

Preheat oven to 350F (175C). Combine gluten free graham cracker crumbs, sugar, and melted butter. Press into a 9 inch springform pan.
Bake crust for 8 10 minutes and let cool completely.
In a large bowl beat cream cheese with electric mixer until smooth. Gradually add sugar and beat until combined. Stir in vanilla and lemon zest.
Add eggs one at a time, beating well after each addition. Be careful not to overmix.
Pour the cream cheese filling over the cooled crust and gently tap the springform pan on the counter to release any trapped air bubbles.
Place springform pan in a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
Bake for 55 70 minutes, or until the edges of the cheesecake are set but the center still has a slight jiggle.
Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour.
Remove the cheesecake from the oven and water bath and let cool completely on a wire rack. Cover and chill in the refrigerator for at least 4 hours, or preferably overnight.
In a small bowl, combine the sour cream, sugar, and vanilla extract. Spread evenly over the chilled cheesecake.
Release the sides of the springform pan and carefully remove the cheesecake. Slice and serve.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Dessert
Cuisine: American

Nutrition

Calories: 350
Sugar: 25g
Sodium: 200mg
Fat: 25g
Saturated Fat: 15g
Carbohydrates: 30g
Fiber: 1g
Protein: 6g
Cholesterol: 100mg

Keywords: gluten free, cheesecake, dessert, glutenfree dessert