Gluten-Free Cherry Cheesecake
Indulge in the irresistible charm of this Gluten-Free Cherry Cheesecake—a dessert that's as luscious as it is inclusive! Featuring a buttery, crumbly crust made from gluten-free graham crackers, this cheesecake boasts a velvety cream cheese filling infused with hints of vanilla and a tangy sour cream twist. Crowned with a vibrant, homemade cherry topping that’s perfectly sweet and slightly tart, this masterpiece promises a delightful burst of flavor in every bite. Perfect for gluten-free diets without compromising on taste, this show-stopping cheesecake is ideal for special occasions or simply treating yourself. With straightforward steps and a rich, creamy texture, it delivers bakery-quality results from the comfort of your kitchen.
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Recipe Information
Ingredients
- 200 grams Gluten-free graham crackers
- 100 grams Unsalted butter
- 900 grams Cream cheese
- 200 grams Granulated sugar
- 2 teaspoons Vanilla extract
- 4 large Eggs
- 240 milliliters Sour cream
- 2 tablespoons Cornstarch
- 500 grams Fresh or frozen cherries
- 2 tablespoons Lemon juice
- 120 milliliters Water
- 100 grams Sugar
- 1 tablespoon Cornstarch
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9-inch springform pan.
Crush the gluten-free graham crackers into fine crumbs using a food processor. Melt the unsalted butter in a small saucepan and mix with the crumbs until well combined.
Press the mixture firmly onto the bottom of the prepared springform pan to create an even crust. Bake for 10 minutes, then remove from the oven and set aside to cool.
In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add the vanilla extract and mix well.
Add the eggs one at a time, beating briefly after each addition just until combined. Mix in the sour cream and 2 tablespoons of cornstarch.
Pour the cream cheese mixture over the cooled crust and spread evenly.
Bake in the preheated oven for 50-60 minutes, or until the center is set and the edges are lightly golden. Turn off the oven, crack the door open slightly, and allow the cheesecake to cool in the oven for 1 hour.
While the cheesecake is cooling, prepare the cherry topping. In a medium saucepan, combine the cherries, lemon juice, and water.
Cook over medium heat until the cherries release their juices and are soft, about 10 minutes.
In a small bowl, mix 1 tablespoon of cornstarch with a little water to create a slurry. Add this to the cherry mixture along with 100 grams of sugar and stir until thickened.
Remove from the heat and allow to cool to room temperature.
Once the cheesecake has cooled, pour the cherry topping over it and spread evenly.
Refrigerate the cheesecake for at least 4 hours, or overnight, before slicing and serving.
Nutrition Facts
Calories |
7085 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 489.5 g | 628% | |
| Saturated Fat | 276.6 g | 1383% | |
| Polyunsaturated Fat | 13.3 g | ||
| Cholesterol | 1994 mg | 665% | |
| Sodium | 4261 mg | 185% | |
| Total Carbohydrate | 613.7 g | 223% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 468.8 g | ||
| Protein | 100.8 g | 202% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1467 mg | 113% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2841 mg | 60% | |
*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.
