Gluten-Free New York Cheesecake

This gluten-free New York cheesecake is rich, creamy, and indulgent—proof that gluten-free can be absolutely delicious!

Ingredients for Gluten-Free New York Cheesecake

Before we get to the fun part—baking—let’s go over everything you’ll need.

Crust Ingredients:

• 1 ½ cups of gluten-free graham cracker crumbs
• 6 tablespoons of unsalted butter (melted)
• ¼ cup of granulated sugar
• A pinch of salt

Cheesecake Filling Ingredients:

• 32 ounces (4 blocks) of full-fat cream cheese, softened
• 1 cup of granulated sugar
• 1 teaspoon of gluten-free vanilla extract
• 4 large eggs
• ⅔ cup of sour cream
• ⅓ cup of heavy cream

Optional Toppings:

• Fresh berries (strawberries, blueberries, raspberries)
• Whipped cream
• A drizzle of caramel or chocolate sauce

Step-by-Step Instructions for Making Gluten-Free Cheesecake

1. Preparing the Gluten-Free Crust
2. Preheat your oven to 325°F (160°C).
3. In a mixing bowl, combine gluten-free graham cracker crumbs, melted butter, sugar, and salt. Mix until the crumbs resemble wet sand.
4. Press the mixture into a 9-inch springform pan. Use the bottom of a glass or measuring cup to smooth it into an even layer.
5. Bake the crust for 8 to 10 minutes, and let it cool while preparing the filling.

Crafting the Creamy Cheesecake Filling:

1. In a large mixing bowl, beat the softened cream cheese and sugar until smooth and fluffy. You can use a hand or stand mixer for the best results.
2. Add the vanilla extract and mix until combined.
3. Add the eggs mixing well.
4. Then add the sour cream and heavy cream, mixing until smooth. Make sure you don’t overmix, as this can cause too much air to be introduced.

Baking the Cheesecake to Perfection:

1. Pour the filling onto the pre-baked crust and smooth the top with a spatula.
2. Fill the roasting pan with hot water then place the springform pan inside until it covers half of the sides of the springform pan. This water bath helps prevent cracks.
3. Bake at 325°F (160°C) for 1 hour and 15 minutes. The cheesecake should jiggle slightly in the middle but hold together around the edges.

Cooling and Setting for the Perfect Texture:

1. Take the cheesecake out of the oven after 1 hours and leave to cool.
2. Chill the cheesecake in the fridge for 4 hours or overnight for the best results.

FAQs:

Can I Make This Recipe Dairy-Free as Well?

Yes, substitute cream cheese with dairy-free alternatives, and use coconut cream in place of sour cream and heavy cream.

Can I use almond flour instead of graham crackers for the crust?

Yes, mix almond flour with butter and sugar for a nutty, gluten-free alternative.

Can I add flavorings like lemon or chocolate?

Absolutely! You can add lemon zest or melted chocolate to the batter for a unique twist.

Can I make mini cheesecakes with this recipe?

Yes, divide the crust and filling into muffin tins with liners and adjust the baking time to 20-25 minutes.

Yield: 10

How to Make the Perfect Gluten-Free New York Cheesecake

Print

This gluten-free New York cheesecake is rich, creamy, and indulgent—proof that gluten-free can be absolutely delicious!

Prep Time 20 minutes

Cook Time 1 hour 15 minutes

Chill Time 4 hours

Total Time 5 hours 35 minutes

Ingredients

Crust Ingredients:

• 1 ½ cups of gluten-free graham cracker crumbs
• 6 tablespoons of unsalted butter (melted)
• ¼ cup of granulated sugar
• A pinch of salt

Cheesecake Filling Ingredients:

• 32 ounces (4 blocks) of full-fat cream cheese, softened
• 1 cup of granulated sugar
• 1 teaspoon of gluten-free vanilla extract
• 4 large eggs
• ⅔ cup of sour cream
• ⅓ cup of heavy cream

Optional Toppings:

• Fresh berries (strawberries, blueberries, raspberries)
• Whipped cream
• A drizzle of caramel or chocolate sauce

Instructions

Preparing the Gluten-Free Crust:

1. Preheat your oven to 325°F (160°C).
2. In a mixing bowl, combine gluten-free graham cracker crumbs, melted butter, sugar, and salt.
3. Mix until the crumbs resemble wet sand.
4. Press the mixture into a 9-inch springform pan. Use the bottom of a glass or measuring cup to smooth it into an even layer.
5. Bake the crust for 8 to 10 minutes, and let it cool while preparing the filling.

Crafting the Creamy Cheesecake Filling:

1. In a large mixing bowl, beat the softened cream cheese and sugar until smooth and fluffy. You can use a hand or stand mixer for the best results.
2. Add the vanilla extract and mix until combined.
3. Add the eggs mixing well.
4. Then add the sour cream and heavy cream, mixing until smooth. Make sure you don't overmix, as this can cause too much air to be introduced.

Baking the Cheesecake to Perfection:

1. Pour the filling onto the pre-baked crust and smooth the top with a spatula.
2. Fill the roasting pan with hot water then place the springform pan inside until it covers half of the sides of the springform pan. This water bath helps prevent cracks.
3. Bake at 325°F (160°C) for 1 hour and 15 minutes. The cheesecake should jiggle slightly in the middle but hold together around the edges.

Cooling and Setting for the Perfect Texture:

1. Take the cheesecake out of the oven after 1 hours and leave to cool.
2. Chill the cheesecake in the fridge for 4 hours or overnight for the best results.

Notes

How to store: Store leftover in the fridge in a closed container. It can be kept in the refrigerator for up to 4 days.