Gluten-Free Classic Cheesecake with Cherry Topping

Indulge in the rich and creamy decadence of this Gluten-Free Classic Cheesecake with Cherry Topping, a dessert that’s as elegant as it is inclusive. Featuring a buttery gluten-free graham cracker crust and a velvety cheesecake filling, this recipe guarantees a flawless texture and flavor balance. Topped with a luscious homemade cherry compote bursting with tangy-sweet freshness, it’s the perfect centerpiece for any celebration or dinner party. With simple steps and readily available gluten-free ingredients, this cheesecake is proof that dietary restrictions don’t mean sacrificing indulgence. Whether you’re hosting guests with gluten sensitivities or simply craving a timeless dessert, this cheesecake will please every palate.

Nutriscore Rating: 44/100

Prep Time:30 mins

Cook Time:70 mins

Total Time:100 mins

Servings: 12

Ingredients

• 1.5 cups gluten-free graham cracker crumbs
• 0.25 cups unsalted butter
• 32 ounces cream cheese, softened
• 1.25 cups granulated sugar
• 2 tablespoons gluten-free all-purpose flour
• 1 tablespoons vanilla extract
• 4 pieces large eggs
• 1 cup sour cream
• 3 cups fresh cherries, pitted
• 0.5 cup granulated sugar (for topping)
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice

Directions

Step 1

Preheat your oven to 325°F (163°C).

Step 2

In a medium bowl, mix together the gluten-free graham cracker crumbs and melted butter until the mixture resembles wet sand.

Step 3

Press the crumb mixture firmly into the bottom of a 9-inch springform pan, using the bottom of a measuring cup to pack it down tightly. Set aside.

Step 4

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium-speed until smooth and creamy, about 2 minutes.

Step 5

Add the granulated sugar and beat until fully incorporated and smooth.

Step 6

Mix in the gluten-free all-purpose flour and vanilla extract until combined.

Step 7

Add the eggs, one at a time, mixing on low speed just until combined after each addition to avoid overmixing.

Step 8

Gently fold in the sour cream until the batter is smooth.

Step 9

Pour the cheesecake batter over the prepared crust in the springform pan and smooth the top with a spatula.

Step 10

Place the cheesecake on the middle rack of the oven and bake for 55-65 minutes or until the center is set but still slightly jiggly.

Step 11

Remove the cheesecake from the oven and run a thin knife around the edge to prevent cracking as it cools.

Step 12

Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight for best results.

Step 13

To prepare the cherry topping, combine the pitted cherries, 1/2 cup sugar, cornstarch, and lemon juice in a medium saucepan over medium heat.

Step 14

Cook, stirring frequently, until the mixture thickens and becomes bubbly, about 5-7 minutes.

Step 15

Remove the cherry topping from the heat and let it cool to room temperature before spooning over the chilled cheesecake.

Step 16

Release the cheesecake from the springform pan, slice, and serve topped with the cherry mixture. Enjoy!

Nutrition Facts

Serving size	(2423.1g)

Amount per serving	% Daily Value*
Calories	6649.3

Total Fat 426.7g	0%
Saturated Fat 245.0g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1925.4mg	0%
Sodium 4288.8mg	0%
Total Carbohydrate 652.7g	0%
Dietary Fiber 16.5g	0%
Total Sugars 508.8g
Protein 107.9g	0%

Vitamin D 160IU	0%
Calcium 1457.5mg	0%
Iron 12.1mg	0%
Potassium 2471.4mg	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: 55.8%

Protein: 6.3%

Carbs: 37.9%