Gluten-Free Classic Baked Cheesecake
Indulge in the creamy, velvety perfection of our Gluten-Free Classic Baked Cheesecake—a timeless dessert reimagined to suit gluten-free diets without compromising on flavor or texture. Featuring a buttery gluten-free graham cracker crust and a luscious cream cheese filling enhanced with sour cream, vanilla, and a hint of zesty lemon juice, this cheesecake is baked to golden perfection and cooled gradually to prevent cracks. Perfectly balanced between richness and tanginess, it’s ideal for any celebration or special occasion. With simple steps and easy-to-find ingredients, this elegant dessert is a showstopper for both seasoned bakers and beginners. Serve it plain or with your favorite toppings, such as fresh berries or a sprinkle of powdered sugar, for a gluten-free treat everyone will love!
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Recipe Information
Ingredients
- 200 grams Gluten-free graham crackers
- 80 grams Unsalted butter, melted
- 680 grams Cream cheese, softened
- 180 grams Granulated sugar
- 2 teaspoons Vanilla extract
- 3 pieces Large eggs
- 240 grams Sour cream
- 1 tablespoon Cornstarch
- 2 tablespoons Lemon juice
Instructions
Preheat the oven to 325°F (160°C).
Prepare a 9-inch (23 cm) springform pan by greasing the sides and lining the bottom with parchment paper.
In a food processor, pulse the gluten-free graham crackers until they are fine crumbs.
Transfer crumbs to a mixing bowl and mix in melted butter until thoroughly combined.
Press the crumb mixture evenly into the bottom of the prepared springform pan to form the crust.
Bake the crust in the preheated oven for 10 minutes, then remove and set aside to cool slightly.
In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
Mix in the vanilla extract, followed by the eggs, one at a time, ensuring each is incorporated before adding the next.
Stir in the sour cream, cornstarch, and lemon juice, mixing until batter is silky smooth.
Pour the cheesecake batter over the prepared crust in the springform pan.
Place the pan on a baking sheet to catch any potential drips and bake in the preheated oven for about 50-60 minutes, or until the center is just set and the top lightly golden.
Turn the oven off, crack the door open slightly, and allow the cheesecake to cool gradually in the oven for 1 hour to prevent cracking.
Once sufficiently cooled, refrigerate the cheesecake for at least 4 hours, or overnight for best results, to allow it to set completely.
Remove the cheesecake from the springform pan before serving. Optionally, top with fresh berries or a dusting of powdered sugar.
Nutrition Facts
Calories |
5254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 391.8 g | 502% | |
| Saturated Fat | 227.2 g | 1136% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1606 mg | 535% | |
| Sodium | 3556 mg | 155% | |
| Total Carbohydrate | 390.3 g | 142% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 273.8 g | ||
| Protein | 77.0 g | 154% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1168 mg | 90% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1147 mg | 24% | |
*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.
