Gluten-Free Classic New York Cheesecake
Indulge in the rich and creamy decadence of this Gluten-Free Classic New York Cheesecake, a timeless dessert reimagined for those with gluten sensitivities. Featuring a buttery gluten-free graham cracker crust and a luscious filling made with silky cream cheese, sour cream, and a hint of vanilla, this cheesecake delivers all the indulgence of the original without compromising flavor or texture. Baked to perfection in a water bath to ensure a crack-free surface, this dessert is as stunning as it is delicious. Whether you're celebrating a special occasion or savoring a slice for yourself, this gluten-free cheesecake is the ultimate crowd-pleaser that no one will believe is gluten-free. Perfect for parties, holiday gatherings, or a decadent treat to keep in the fridge, this recipe is your new go-to for gluten-free baking excellence!
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Ingredients
- 1.5 cups Gluten-free graham cracker crumbs
- 0.25 cups Unsalted butter
- 2 tablespoons Granulated sugar
- 32 ounces Cream cheese
- 1.25 cups Granulated sugar
- 2 tablespoons Gluten-free all-purpose flour
- 1.5 teaspoons Vanilla extract
- 4 Large eggs
- 1.5 cups Sour cream
- 0.5 cups Heavy cream
Directions
Step 1
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with butter or non-stick cooking spray.
Step 2
In a medium bowl, combine 1.5 cups gluten-free graham cracker crumbs, 2 tablespoons granulated sugar, and 0.25 cups melted unsalted butter. Mix until the crumbs are evenly coated.
Step 3
Press the crumb mixture firmly and evenly onto the bottom of the prepared springform pan to form the crust. Bake in the preheated oven for 10 minutes, then remove and set aside to cool.
Step 4
In a large mixing bowl using an electric mixer, beat 32 ounces of softened cream cheese until smooth and creamy. This will take about 2 minutes.
Step 5
Gradually add 1.25 cups of granulated sugar and 2 tablespoons gluten-free all-purpose flour, and mix on medium speed for another 2 minutes until well combined.
Step 6
Add 1.5 teaspoons vanilla extract and stir in the eggs one at a time, mixing just until each one is incorporated.
Step 7
Add 1.5 cups sour cream and 0.5 cups heavy cream. Mix on low speed until the mixture is completely smooth and uniform.
Step 8
Pour the cheesecake batter over the prepared crust in the springform pan and spread evenly.
Step 9
Place the filled springform pan inside a larger roasting pan and carefully pour hot water into the roasting pan until it reaches halfway up the side of the springform pan. This creates a water bath to ensure even baking and prevent cracks.
Step 10
Bake in the preheated oven for 75 to 90 minutes, or until the edges are set and the center slightly jiggles when shaken.
Step 11
Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour. This will help prevent cracks as the cheesecake cools.
Step 12
Remove the cheesecake from the water bath. Once completely cool, cover, and refrigerate for at least 4 hours or overnight.
Step 13
Before serving, run a sharp knife around the edges of the cheesecake to loosen it from the pan and remove the springform ring. Slice and serve chilled.
Nutrition Facts
| Serving size | (2076.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6589.7 |
| Total Fat 483.3g | 0% |
| Saturated Fat 276.2g | 0% |
| Polyunsaturated Fat 13.4g | |
| Cholesterol 2014.8mg | 0% |
| Sodium 4304.2mg | 0% |
| Total Carbohydrate 498.1g | 0% |
| Dietary Fiber 6.4g | 0% |
| Total Sugars 381.0g | |
| Protein 103.9g | 0% |
| Vitamin D 160IU | 0% |
| Calcium 1519.2mg | 0% |
| Iron 8.1mg | 0% |
| Potassium 1673.0mg | 0% |
Source of Calories