I don’t think I have ever been more excited to share a recipe, GLUTEN FREE CHEESECAKE!!!
This light, creamy and ultra smooth classic cheesecake is divine! Pair that with a delicious graham cracker, butter crust and I believe you will never make another cheesecake recipe again.
This Gluten Free Cheesecake is jaw dropping, mouth watering and pure perfection! It will be hard to just have one slice. I am telling you this from experience! 🙂
This is such an easy recipe. It is amazing what cream cheese, sour cream, sugar, cream, butter, and graham crackers can do when all combined!
This recipe does not even require eggs, we can check another category off the allergy friendly dessert list. Whoop Whoop!
My dear friend Amy , from Amy in the Kitchen and Little Spoon Farm, created the original Classic Cheesecake. She and I got to talking and we decided that the Gluten Free world needed a fantastic cheesecake.
And this is how an unbelievable ,knock your socks off gluten free cheesecake was born. See what happens when you get 2 food bloggers together . 🙂
This is such a simple recipe but will really “wow” your family and guests. Perfect for Bridal Showers, Brunch, Birthdays, Special holidays, BBQs, or just a simple gathering.
A few easy ingredients and this is done, let me show you how!
Step by step instructions
- First preheat the oven to 320 degrees. Then take gluten free graham cracker crumbs, coconut sugar, vanilla, and melted butter and stir to create the crust.
- Next, take a 9 inch spring form and press the graham cracker cookie crust into the bottom of the pan. You can also press the crust up the sides of the pan a little. Place in the fridge while you make your classic cheesecake filling.
- Then, take ROOM TEMPERATURE cream cheese and sugar and beat until it is nice and smooth. Next, place ROOM TEMPERATURE heaving whipping cream into the bowl and mix until it is incorporated. Finally add vanilla, ROOM TEMPERATURE sour cream and gluten free flour. Beat on medium until you have a fluffy, smooth batter.
- Remove the crust from the fridge and pour that beautiful cheesecake filling into your crust. Since their are no eggs in the batter you can lick that spoon to your heart’s content! 🙂
- Make sure to tap your cheesecake on the counter to remove any air bubbles. This will help your cheesecake to not crack.
- Wrap the outside of the spring form pan in 3 layers of HEAVY DUTY foil or place in larger cake pan to prevent water getting into your crust.
- Place cheesecake in a roasting pan or a large cake pan. Pour water about a half way up on the spring form pan to create a water bath.
Place the roasting pan in the oven and bake for 1 hour at 320 degrees. After 1 hour, turn the oven off, crack the door and let the cheesecake sit in the warm oven for another hour. Remove gluten free cheesecake from the oven.
- Your cheesecake will have a nice smooth finish. Place the cheesecake in the fridge overnight to completely set. Remove from the fridge 20 minutes before you want to slice and serve your gluten free cheesecake.
- You can serve this plain or add Fresh Whipped Cream. I topped mine with berries and it was truly divine!
Tips for success
- There are 2 ways to cover the base of your cheesecake. You can either wrap in foil (I use about 3 layers to make sure water does not get it or use Amy’s technique and place it in a large cake pan. (I have ordered one for the next cheesecake). Her plan is fail proof. You run the risk of having a hole in your foil and the water seeping into the cheesecake crust. If you do use foil, make sure you use HEAVY DUTY and layer.
- The gluten free cheesecake will have pulled from the edges a little, just run a knife around the edges. This will make it nice and easy to remove the ring from your pan.
- Make sure you really tap your cheesecake on the counter before you bake it. You want to remove any excess air from the batter. The air bubbles could cause your gluten free cheesecake to crack. We want that beautiful smooth finish.
- I use a Gluten Free 1:1 ratio flour. Cup 4 Cup Flour, Bob Red Mill, or King Arthur’s. All work great!
How to store leftovers
Store leftovers covered in the fridge for up to 4 days.
If you have any leftovers (haha), place them in the fridge and just remove 20 minutes before you want to serve and slice again.
I hope you enjoyed this version of a Gluten Free Cheesecake, if you have tried this recipe, please leave me a comment and review below.
Please check out some of my other desserts:
Gluten Free Cheesecake
- Spring Form Pan
- Roasting Pan
- 1 1/2 cup Gluten free graham crackers
- 1/4 cup Coconut sugar
- 1 teaspoon Vanilla
- 1 stick butter
- 16 ounces Cream Cheese
- 1 cup Sugar
- 1 cup Heavy whipping cream
- 1 cup Sour cream
- 1/4 cup Gluten free flour
- 2 teaspoons Vanilla
- Preheat oven 320 degrees. Place gluten free graham crackers, coconut sugar, melted butter, and vanilla in a mixing bowl. Mix until it is all incorporated. Then press into an 9 inch spring form pan. Place in the fridge while you prepare the filling.
- In a separate mixing bowl. Add room temperature cream cheese and sugar into a bowl. Beat on medium speed until all the sugar has dissolved and the mixture is nice and creamy.
- Add room temperature heavy whipping cream to the mixture. Beat until it is mixed it. Add room temperature sour cream, vanilla and gluten free flour to the bowl. Mix everything together until you have a fluffy, smooth texture.
- Remove spring form pan from the fridge. Pour the cheesecake mixture onto the crust. Tap the cheesecake on the counter to help remove any excess air. This helps prevent cracking.
- Wrap the outside of the pan with 3 layers of HEAVY DUTY foil or place in a larger cake pan. Place the spring form pan into a roasting pan or deep pan. Fill the pan half way up with water to create a water bath. Place the pan in the oven on the middle rack for 1 hour. After baking, crack the door and let the cheesecake sit in the warm oven for an additional 1 hour. Remove the cheesecake from the oven and place in the fridge too cool and set over night.
- Remove from the fridge 20 minutes before serving. Slice, serve, and enjoy!