Gluten Free Cheesecake
A creamy, rich dessert option for anyone avoiding gluten, perfect for gatherings or special occasions.
Ingredients
Crust Ingredients
- 1.5 cups gluten free graham cracker crumbs
- 0.5 cups unsalted butter, melted
Filling Ingredients
- 1 cup granulated sugar Add gradually to cream cheese
- 4 packages cream cheese, softened 8-ounce packages
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 unit zest of 1 lemon
- 0.25 cups lemon juice
- 1 cup sour cream For added creaminess
Instructions
Preparation
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan lightly with butter.
- In a mixing bowl, combine the gluten free graham cracker crumbs and melted butter until crumbs are evenly coated.
- Press the crumb mixture into the bottom of the springform pan to form a crust, ensuring it's compact and even.
Filling
- Beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
- Gradually add the granulated sugar to the cream cheese, mixing well after each addition.
- Add eggs one at a time, mixing on low speed after each addition until just combined.
- Stir in vanilla extract, lemon zest, and lemon juice until fully blended.
- Pour the cream cheese mixture over the prepared crust and smooth the top.
Baking
- Bake in the preheated oven for 55-60 minutes, until the center is set but still slightly jiggly.
- Remove the cheesecake from the oven and cool in the pan for 10 minutes, running a knife around the edge.
- Allow to cool completely at room temperature, then refrigerate for at least 4 hours, preferably overnight.
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Notes
For best results, ensure all ingredients are at room temperature. Avoid over-beating the batter to prevent cracks. Store properly to maintain freshness.