Gluten-Free Classic Cheesecake with Cherry Topping
Indulge in the ultimate dessert experience with our Gluten-Free Classic Cheesecake with Cherry Topping, a decadent treat perfect for any occasion. This creamy cheesecake features a buttery gluten-free graham cracker crust and a rich, velvety filling made with softened cream cheese, sour cream, and a hint of vanilla. Topped with a vibrant, homemade cherry sauce bursting with fresh fruit flavor, this recipe combines luxurious textures and tangy-sweet notes in every bite. Designed for gluten-free diets, this dessert doesn't compromise on flavor or satisfaction. Whether you're hosting a celebration or simply craving a slice of indulgence, this cheesecake is sure to steal the show. Easy to make with step-by-step instructions and requiring only a few hours of chilling, it’s a flawless choice for a crowd-pleasing dessert.
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Recipe Information
Ingredients
- 1.5 cups gluten-free graham cracker crumbs
- 0.25 cups unsalted butter
- 32 ounces cream cheese, softened
- 1.25 cups granulated sugar
- 2 tablespoons gluten-free all-purpose flour
- 1 tablespoons vanilla extract
- 4 pieces large eggs
- 1 cup sour cream
- 3 cups fresh cherries, pitted
- 0.5 cup granulated sugar (for topping)
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 325°F (163°C).
In a medium bowl, mix together the gluten-free graham cracker crumbs and melted butter until the mixture resembles wet sand.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan, using the bottom of a measuring cup to pack it down tightly. Set aside.
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium-speed until smooth and creamy, about 2 minutes.
Add the granulated sugar and beat until fully incorporated and smooth.
Mix in the gluten-free all-purpose flour and vanilla extract until combined.
Add the eggs, one at a time, mixing on low speed just until combined after each addition to avoid overmixing.
Gently fold in the sour cream until the batter is smooth.
Pour the cheesecake batter over the prepared crust in the springform pan and smooth the top with a spatula.
Place the cheesecake on the middle rack of the oven and bake for 55-65 minutes or until the center is set but still slightly jiggly.
Remove the cheesecake from the oven and run a thin knife around the edge to prevent cracking as it cools.
Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight for best results.
To prepare the cherry topping, combine the pitted cherries, 1/2 cup sugar, cornstarch, and lemon juice in a medium saucepan over medium heat.
Cook, stirring frequently, until the mixture thickens and becomes bubbly, about 5-7 minutes.
Remove the cherry topping from the heat and let it cool to room temperature before spooning over the chilled cheesecake.
Release the cheesecake from the springform pan, slice, and serve topped with the cherry mixture. Enjoy!
Nutrition Facts
Calories |
6649 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 426.7 g | 547% | |
| Saturated Fat | 245.0 g | 1225% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1925 mg | 642% | |
| Sodium | 4289 mg | 186% | |
| Total Carbohydrate | 652.7 g | 237% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 508.8 g | ||
| Protein | 107.9 g | 216% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1458 mg | 112% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2471 mg | 53% | |
*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.
