Gluten-Free Blueberry Cheesecake
Indulge in the creamy decadence of this *Gluten-Free Blueberry Cheesecake*, a show-stopping dessert that’s both rich in flavor and friendly to gluten-free diets. Featuring a buttery, crumbly crust made from gluten-free graham crackers, this cheesecake layers silky cream cheese filling with a luscious blueberry topping bursting with fresh, tangy-sweet flavor. The recipe is easy to follow, with just 20 minutes of prep time and a hands-off baking session that yields perfect results every time. The vibrant blueberry compote, thickened with a hint of cornstarch and brightened by lemon juice, adds a gorgeous finish to this crowd-pleasing dessert. Ideal for special occasions or simply treating yourself, this gluten-free cheesecake promises ultimate satisfaction with every bite.
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Recipe Information
Ingredients
- 200 grams Gluten-free graham crackers
- 100 grams Unsalted butter
- 500 grams Cream cheese, softened
- 150 grams Granulated sugar
- 2 teaspoons Vanilla extract
- 3 large Eggs
- 120 ml Sour cream
- 300 grams Fresh blueberries
- 1 tablespoon Cornstarch
- 1 tablespoon Lemon juice
- 2 tablespoons Water
Instructions
Preheat your oven to 325°F (163°C).
Crush the gluten-free graham crackers into fine crumbs. Melt the butter and combine with the crumbs.
Press the crumb mixture firmly into the bottom of a 9-inch (23 cm) springform pan.
In a large bowl, beat the softened cream cheese until smooth. Gradually add the sugar and vanilla extract and mix until well combined.
Add the eggs one at a time, beating well after each addition. Stir in the sour cream until smooth and creamy.
Pour the cheesecake batter over the prepared crust and smooth the top with a spatula.
Bake the cheesecake in the preheated oven for 60-70 minutes, or until the center is set but still jiggles slightly.
Remove from the oven and let it cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.
To make the blueberry topping, combine fresh blueberries, cornstarch, lemon juice, and water in a small saucepan over medium heat.
Stir constantly until the mixture begins to thicken and the blueberries soften, about 5-7 minutes. Remove from heat and let cool.
Once the cheesecake is chilled, spread the blueberry topping evenly across the top.
Carefully remove the cheesecake from the springform pan before serving.
Nutrition Facts
Calories |
4591 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 325.8 g | 418% | |
| Saturated Fat | 182.7 g | 914% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1393 mg | 464% | |
| Sodium | 2905 mg | 126% | |
| Total Carbohydrate | 381.6 g | 139% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 259.9 g | ||
| Protein | 64.3 g | 129% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 852 mg | 66% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1187 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
