Gluten-Free Classic Strawberry Cheesecake
Indulge in the luscious flavors of this Gluten-Free Classic Strawberry Cheesecake, a dessert that brings timeless luxury to your table with an allergen-friendly twist. This recipe features a buttery, crumbly crust made from gluten-free graham cracker crumbs, perfectly paired with a rich, creamy filling crafted from silky cream cheese, tangy sour cream, and a hint of vanilla. The crowning glory is a vibrant homemade strawberry sauce, thickened with cornstarch and brightened with fresh lemon juice, creating a sweet-tart topping that beautifully complements the cheesecake. Baked gently in a water bath for an irresistibly smooth texture and chilled to perfection, this dessert is ideal for special occasions or simply whenever you're craving something decadent. Easy to prepare yet elegant in presentation, this gluten-free cheesecake offers 12 servings of pure joy and is sure to impress everyone at the table.
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Recipe Information
Ingredients
- 180 grams Gluten-free graham cracker crumbs
- 90 grams Unsalted butter
- 680 grams Cream cheese
- 200 grams Granulated sugar
- 2 teaspoons Vanilla extract
- 3 Large eggs
- 120 grams Sour cream
- 0.5 teaspoon Salt
- 400 grams Fresh strawberries
- 1 tablespoon Cornstarch
- 1 tablespoon Lemon juice
Instructions
Preheat your oven to 325°F (165°C).
In a medium bowl, combine 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 (23 cm) springform pan to form an even crust.
Bake the crust for 10 minutes, then remove from the oven and let it cool while preparing the filling.
In a large bowl, beat the cream cheese until smooth and creamy.
Add the granulated sugar and vanilla extract, and continue to beat until well combined.
Add the eggs one at a time, beating well after each addition.
Mix in the sour cream and salt until fully incorporated and the batter is smooth.
Pour the cheesecake batter over the cooled crust, smoothing the top with a spatula.
Place the springform pan in a water bath by setting it inside a larger pan filled with hot water that reaches halfway up the sides of the cheesecake pan.
Bake the cheesecake for 60 to 70 minutes or until the edges are set and the center is slightly wobbly.
Turn off the oven and allow the cheesecake to cool inside with the oven door slightly open for 1 hour.
Refrigerate the cheesecake for at least 4 hours or overnight.
Prepare the strawberry sauce by blending the fresh strawberries, cornstarch, and lemon juice in a blender until smooth.
Pour the strawberry mixture into a saucepan over medium heat and cook until thickened, stirring frequently, about 5 minutes.
Allow the strawberry sauce to cool before spreading it evenly over the chilled cheesecake.
Slice and serve the cheesecake, garnishing with extra fresh strawberries if desired.
Nutrition Facts
Calories |
5154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 369.3 g | 473% | |
| Saturated Fat | 205.9 g | 1030% | |
| Polyunsaturated Fat | 10.1 g | ||
| Cholesterol | 1504 mg | 501% | |
| Sodium | 4525 mg | 197% | |
| Total Carbohydrate | 420.6 g | 153% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 302.5 g | ||
| Protein | 79.2 g | 158% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1045 mg | 80% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1916 mg | 41% | |
*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.
