Description
A rich and creamy gluten-free cheesecake made with a buttery graham cracker crust, perfect for any occasion. Simple to make and delicious.
Ingredients
Scale
- 1 3/4 cups gluten-free graham cracker crumbs
- 1 tablespoon sugar
- 1/2 teaspoon cinnamon
- Pinch of kosher salt
- 4 tablespoons melted butter
- 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 the oven to 350°F (175°C) and butter the bottom and sides of a 9-inch springform pan.
- In a food processor, blend the gluten-free graham cracker crumbs until finely ground. In a medium bowl, combine crumbs with sugar, cinnamon, and salt, then stir in melted butter until it resembles wet sand. Press mixture into the bottom of the springform pan and bake for 10-12 minutes. Let it cool for 10 minutes.
- In a large mixing bowl, beat softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing after each addition. Stir in sour cream, lemon juice, cornstarch, and vanilla extract until smooth.
- Pour the cheesecake filling over the cooled crust. Lower the oven temperature to 300°F (150°C) and bake for 55 minutes to 1 hour until the edges are set but the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven for an additional hour. Then, loosen the edges and allow it to cool to room temperature before refrigerating for at least 4 hours or overnight.
Notes
- Be careful not to overmix the filling after adding eggs to avoid cracks.
- Let the cream cheese soften at room temperature before mixing to avoid lumps.
- Ensure the cheesecake cools gradually in the oven to prevent cracking.
- Chill the cheesecake overnight for the best texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of the cheesecake)
- Calories: 350
- Sugar: 27g
- Sodium: 240mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg
Keywords: gluten-free cheesecake, gluten-free dessert, cheesecake recipe, easy cheesecake, gluten-free treats, homemade cheesecake