Gluten-Free Classic Baked Cheesecake

Indulge in the timeless decadence of this Gluten-Free Classic Baked Cheesecake, a dessert that marries creamy richness with a buttery, crumbly crust—all without the gluten. Perfectly crafted with a base of gluten-free graham crackers and a luxuriously smooth filling of cream cheese, velvety sour cream, and a hint of zesty lemon, this cheesecake delivers a balance of sweetness and tang in every bite. Baked to golden perfection and chilled for the ideal texture, this recipe ensures a crack-free presentation thanks to its slow cooling process. Whether you’re catering to dietary needs or simply craving a universally loved dessert, this gluten-free masterpiece serves as the perfect treat for any occasion. Garnish with fresh berries or a sprinkle of powdered sugar for an elegant finishing touch that will have everyone coming back for seconds!

Nutriscore Rating: 43/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 12

Ingredients

• 200 grams Gluten-free graham crackers
• 80 grams Unsalted butter, melted
• 680 grams Cream cheese, softened
• 180 grams Granulated sugar
• 2 teaspoons Vanilla extract
• 3 pieces Large eggs
• 240 grams Sour cream
• 1 tablespoon Cornstarch
• 2 tablespoons Lemon juice

Directions

Step 1

Preheat the oven to 325°F (160°C).

Step 2

Prepare a 9-inch (23 cm) springform pan by greasing the sides and lining the bottom with parchment paper.

Step 3

In a food processor, pulse the gluten-free graham crackers until they are fine crumbs.

Step 4

Transfer crumbs to a mixing bowl and mix in melted butter until thoroughly combined.

Step 5

Press the crumb mixture evenly into the bottom of the prepared springform pan to form the crust.

Step 6

Bake the crust in the preheated oven for 10 minutes, then remove and set aside to cool slightly.

Step 7

In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.

Step 8

Mix in the vanilla extract, followed by the eggs, one at a time, ensuring each is incorporated before adding the next.

Step 9

Stir in the sour cream, cornstarch, and lemon juice, mixing until batter is silky smooth.

Step 10

Pour the cheesecake batter over the prepared crust in the springform pan.

Step 11

Place the pan on a baking sheet to catch any potential drips and bake in the preheated oven for about 50-60 minutes, or until the center is just set and the top lightly golden.

Step 12

Turn the oven off, crack the door open slightly, and allow the cheesecake to cool gradually in the oven for 1 hour to prevent cracking.

Step 13

Once sufficiently cooled, refrigerate the cheesecake for at least 4 hours, or overnight for best results, to allow it to set completely.

Step 14

Remove the cheesecake from the springform pan before serving. Optionally, top with fresh berries or a dusting of powdered sugar.

Nutrition Facts

Serving size	(1576.4g)

Amount per serving	% Daily Value*
Calories	5254.4

Total Fat 391.8g	0%
Saturated Fat 227.2g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1605.5mg	0%
Sodium 3556.0mg	0%
Total Carbohydrate 390.3g	0%
Dietary Fiber 6.6g	0%
Total Sugars 273.8g
Protein 77.0g	0%

Vitamin D 120IU	0%
Calcium 1167.8mg	0%
Iron 8.7mg	0%
Potassium 1146.6mg	0%

*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.

Source of Calories

Fat: 65.4%

Protein: 5.7%

Carbs: 28.9%