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Creamy Gluten-Free Cheesecake

A delicious cheesecake made with gluten-free ingredients, featuring a creamy filling and a crunchy crust.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 6 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition

Ingredients
  

Crust
  • 2 cups gluten-free graham cracker crumbs These crumbs form the base of your cheesecake.
  • 1/2 cup unsalted butter, melted Helps bind the crust together.
  • 1/4 cup granulated sugar Adds sweetness to the crust.
Filling
  • 4 packages cream cheese, softened Creates the creamy filling.
  • 1 cup granulated sugar Sweetens the cheesecake filling.
  • 1 teaspoon vanilla extract Enhances the overall flavor.
  • 4 large eggs Provides structure and stability.
  • 1 cup sour cream Adds creaminess and a slight tang.
  • 1 tablespoon lemon juice Brightens the flavors.

Equipment

  • 9-inch springform pan

Method
 

  1. Preheat the oven to 325°F. In a medium bowl, combine the gluten-free graham cracker crumbs, melted butter, and 1/4 cup of granulated sugar. Mix until well combined and press into the bottom of a greased 9-inch springform pan. Bake for 10 minutes and let cool.
  2. In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add 1 cup of granulated sugar and mix well. Stir in the vanilla extract. Add the eggs one at a time, mixing well after each addition. Finally, add the sour cream and lemon juice, mixing until just combined.
  3. Pour the filling over the cooled crust and smooth the top. Bake for 55-60 minutes until the center is set but slightly jiggly. Turn off the oven and crack the door open, allowing the cheesecake to cool for 1 hour.
  4. After cooling, refrigerate the cheesecake for at least 4 hours or overnight before serving.

Nutrition

Calories: 350kcalCarbohydrates: 20gProtein: 6gFat: 30g

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