Gluten-Free Classic Strawberry Cheesecake

Indulge in the rich, creamy decadence of this Gluten-Free Classic Strawberry Cheesecake, a show-stopping dessert that’s as delicious as it is inclusive. Featuring a buttery gluten-free graham cracker crust and a velvety cream cheese filling, this cheesecake is elevated with an irresistible homemade strawberry sauce made from fresh, juicy berries. The recipe uses a water bath baking technique to ensure a perfectly smooth, crack-free finish, while a gentle cooling process guarantees an ideal texture. Perfect for any occasion, this gluten-free cheesecake serves as the centerpiece of your dessert table, combining timeless flavors with a crowd-pleasing, dietary-friendly twist. Garnish with extra fresh strawberries for an elegant touch!

Nutriscore Rating: 44/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 12

Ingredients

• 180 grams Gluten-free graham cracker crumbs
• 90 grams Unsalted butter
• 680 grams Cream cheese
• 200 grams Granulated sugar
• 2 teaspoons Vanilla extract
• 3 Large eggs
• 120 grams Sour cream
• 0.5 teaspoon Salt
• 400 grams Fresh strawberries
• 1 tablespoon Cornstarch
• 1 tablespoon Lemon juice

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

In a medium bowl, combine 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 (23 cm) springform pan to form an even crust.

Step 4

Bake the crust for 10 minutes, then remove from the oven and let it cool while preparing the filling.

Step 5

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

Step 6

Add the granulated sugar and vanilla extract, and continue to beat until well combined.

Step 7

Add the eggs one at a time, beating well after each addition.

Step 8

Mix in the sour cream and salt until fully incorporated and the batter is smooth.

Step 9

Pour the cheesecake batter over the cooled crust, smoothing the top with a spatula.

Step 10

Place the springform pan in a water bath by setting it inside a larger pan filled with hot water that reaches halfway up the sides of the cheesecake pan.

Step 11

Bake the cheesecake for 60 to 70 minutes or until the edges are set and the center is slightly wobbly.

Step 12

Turn off the oven and allow the cheesecake to cool inside with the oven door slightly open for 1 hour.

Step 13

Refrigerate the cheesecake for at least 4 hours or overnight.

Step 14

Prepare the strawberry sauce by blending the fresh strawberries, cornstarch, and lemon juice in a blender until smooth.

Step 15

Pour the strawberry mixture into a saucepan over medium heat and cook until thickened, stirring frequently, about 5 minutes.

Step 16

Allow the strawberry sauce to cool before spreading it evenly over the chilled cheesecake.

Step 17

Slice and serve the cheesecake, garnishing with extra fresh strawberries if desired.

Nutrition Facts

Serving size	(1854.4g)

Amount per serving	% Daily Value*
Calories	5154.3

Total Fat 369.3g	0%
Saturated Fat 205.9g	0%
Polyunsaturated Fat 10.1g
Cholesterol 1504.1mg	0%
Sodium 4525.4mg	0%
Total Carbohydrate 420.6g	0%
Dietary Fiber 14.0g	0%
Total Sugars 302.5g
Protein 79.2g	0%

Vitamin D 120IU	0%
Calcium 1045.3mg	0%
Iron 8.4mg	0%
Potassium 1916.5mg	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: 62.4%

Protein: 6.0%

Carbs: 31.6%