Gluten-Free Classic New York Cheesecake
Indulge in the luxurious creaminess of this Gluten-Free Classic New York Cheesecake, a timeless dessert reimagined for those with gluten sensitivities. Featuring a tender, buttery crust made from gluten-free graham cracker crumbs, this recipe delivers all the decadence you expect from a New York cheesecake without compromising on texture or flavor. The rich, velvety filling—made from cream cheese, sour cream, and a hint of vanilla—is baked to perfection in a water bath, ensuring a silky-smooth consistency with no cracks. With a preparation time of just 30 minutes, followed by a slow, gentle bake, this cheesecake is an elegant, crowd-pleasing treat ideal for any celebration. Serve it chilled and watch it disappear in seconds—gluten-free decadence has never tasted so good! Perfect for gluten-free desserts, classic cheesecake lovers, and holiday-worthy baking inspirations.
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Recipe Information
Ingredients
- 1.5 cups Gluten-free graham cracker crumbs
- 0.25 cups Unsalted butter
- 2 tablespoons Granulated sugar
- 32 ounces Cream cheese
- 1.25 cups Granulated sugar
- 2 tablespoons Gluten-free all-purpose flour
- 1.5 teaspoons Vanilla extract
- 4 Large eggs
- 1.5 cups Sour cream
- 0.5 cups Heavy cream
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with butter or non-stick cooking spray.
In a medium bowl, combine 1.5 cups gluten-free graham cracker crumbs, 2 tablespoons granulated sugar, and 0.25 cups melted unsalted butter. Mix until the crumbs are evenly coated.
Press the crumb mixture firmly and evenly onto the bottom of the prepared springform pan to form the crust. Bake in the preheated oven for 10 minutes, then remove and set aside to cool.
In a large mixing bowl using an electric mixer, beat 32 ounces of softened cream cheese until smooth and creamy. This will take about 2 minutes.
Gradually add 1.25 cups of granulated sugar and 2 tablespoons gluten-free all-purpose flour, and mix on medium speed for another 2 minutes until well combined.
Add 1.5 teaspoons vanilla extract and stir in the eggs one at a time, mixing just until each one is incorporated.
Add 1.5 cups sour cream and 0.5 cups heavy cream. Mix on low speed until the mixture is completely smooth and uniform.
Pour the cheesecake batter over the prepared crust in the springform pan and spread evenly.
Place the filled springform pan inside a larger roasting pan and carefully pour hot water into the roasting pan until it reaches halfway up the side of the springform pan. This creates a water bath to ensure even baking and prevent cracks.
Bake in the preheated oven for 75 to 90 minutes, or until the edges are set and the center slightly jiggles when shaken.
Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour. This will help prevent cracks as the cheesecake cools.
Remove the cheesecake from the water bath. Once completely cool, cover, and refrigerate for at least 4 hours or overnight.
Before serving, run a sharp knife around the edges of the cheesecake to loosen it from the pan and remove the springform ring. Slice and serve chilled.
Nutrition Facts
Calories |
6590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 483.3 g | 620% | |
| Saturated Fat | 276.2 g | 1381% | |
| Polyunsaturated Fat | 13.4 g | ||
| Cholesterol | 2015 mg | 672% | |
| Sodium | 4304 mg | 187% | |
| Total Carbohydrate | 498.1 g | 181% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 381.0 g | ||
| Protein | 103.9 g | 208% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1519 mg | 117% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1673 mg | 36% | |
*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.
