Gluten-Free Raspberry Cheesecake
Indulge in the creamy decadence of this Gluten-Free Raspberry Cheesecake, a dessert that combines a luscious cream cheese filling with a sweet and tangy raspberry topping for a show-stopping treat. This elegant recipe features a gluten-free graham cracker crust, making it perfect for those with gluten sensitivities, while the rich filling is enhanced with vanilla and sour cream for an ultra-smooth texture. Fresh raspberries, brightened by a hint of lemon zest and juice, create a vibrant topping that adds a burst of flavor to every slice. With a bake time of just 60 minutes followed by a slow cooling process to ensure a flawless finish, this cheesecake is ideal for special occasions or simply elevating your dessert table. Serve chilled and savor the delightful balance of creamy richness and fruity freshness in each bite—an irresistible gluten-free dessert that’s sure to please!
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Recipe Information
Ingredients
- 1.5 cups gluten-free graham crackers
- 5 tablespoons unsalted butter
- 2 tablespoons granulated sugar
- 24 ounces cream cheese
- 1 cup granulated sugar
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 3 large eggs
- 1.5 cups fresh raspberries
- 0.25 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
Instructions
Preheat the oven to 325°F (163°C).
Grease a 9-inch springform pan with butter or non-stick spray.
In a food processor, pulse the gluten-free graham crackers until finely ground. Add 2 tablespoons of sugar and melted butter, and blend until the mixture resembles wet sand.
Press the mixture firmly and evenly onto the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
Reduce the oven temperature to 300°F (149°C).
In a large bowl, beat the cream cheese and 1 cup of sugar together on medium speed until smooth and creamy.
Add the sour cream and vanilla extract, and mix until fully combined.
Add the eggs, one at a time, mixing on low speed after each addition until just blended.
Pour the cream cheese mixture over the cooled crust in the springform pan. Smooth the top with a spatula.
Bake for 50-60 minutes, or until the edges are set and the center slightly jiggles.
Turn off the oven and crack the door open to let the cheesecake slowly cool for 1 hour. This helps prevent cracking.
In a small saucepan over medium heat, combine raspberries, 1/4 cup of sugar, cornstarch, lemon juice, and lemon zest.
Cook while stirring constantly until the raspberry mixture is thick and bubbly. Remove from heat and let it cool completely.
Once the cheesecake has cooled, spread the raspberry topping evenly over the top.
Refrigerate the cheesecake for at least 4 hours, preferably overnight, before serving.
Run a knife around the edges before removing the springform ring. Slice and enjoy your gluten-free raspberry cheesecake!
Nutrition Facts
Calories |
6265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 402.5 g | 516% | |
| Saturated Fat | 219.1 g | 1096% | |
| Polyunsaturated Fat | 10.1 g | ||
| Cholesterol | 1515 mg | 505% | |
| Sodium | 4244 mg | 185% | |
| Total Carbohydrate | 616.8 g | 224% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 417.8 g | ||
| Protein | 81.9 g | 164% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1234 mg | 95% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1785 mg | 38% | |
*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.
