Gluten-Free Raspberry Cheesecake

Indulge in the luscious decadence of Gluten-Free Raspberry Cheesecake, a dessert that’s as stunning as it is delicious. Featuring a buttery gluten-free graham cracker crust, this cheesecake pairs a creamy, velvety filling with a vibrant homemade raspberry topping bursting with fresh fruit flavor and a hint of lemon zest. Perfectly balanced between rich and tangy, this dessert is ideal for gluten-free diets without compromising on taste or texture. With simple techniques like a water bath-free bake and a slow cooling method to prevent cracks, this recipe ensures a flawless presentation every time. Perfect for special occasions or simply treating yourself, this gluten-free dessert is a showstopper that’s guaranteed to impress.

Nutriscore Rating: 43/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 12

Ingredients

• 1.5 cups gluten-free graham crackers
• 5 tablespoons unsalted butter
• 2 tablespoons granulated sugar
• 24 ounces cream cheese
• 1 cup granulated sugar
• 1 cup sour cream
• 2 teaspoons vanilla extract
• 3 large eggs
• 1.5 cups fresh raspberries
• 0.25 cup granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest

Directions

Step 1

Preheat the oven to 325°F (163°C).

Step 2

Grease a 9-inch springform pan with butter or non-stick spray.

Step 3

In a food processor, pulse the gluten-free graham crackers until finely ground. Add 2 tablespoons of sugar and melted butter, and blend until the mixture resembles wet sand.

Step 4

Press the mixture firmly and evenly onto the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.

Step 5

Reduce the oven temperature to 300°F (149°C).

Step 6

In a large bowl, beat the cream cheese and 1 cup of sugar together on medium speed until smooth and creamy.

Step 7

Add the sour cream and vanilla extract, and mix until fully combined.

Step 8

Add the eggs, one at a time, mixing on low speed after each addition until just blended.

Step 9

Pour the cream cheese mixture over the cooled crust in the springform pan. Smooth the top with a spatula.

Step 10

Bake for 50-60 minutes, or until the edges are set and the center slightly jiggles.

Step 11

Turn off the oven and crack the door open to let the cheesecake slowly cool for 1 hour. This helps prevent cracking.

Step 12

In a small saucepan over medium heat, combine raspberries, 1/4 cup of sugar, cornstarch, lemon juice, and lemon zest.

Step 13

Cook while stirring constantly until the raspberry mixture is thick and bubbly. Remove from heat and let it cool completely.

Step 14

Once the cheesecake has cooled, spread the raspberry topping evenly over the top.

Step 15

Refrigerate the cheesecake for at least 4 hours, preferably overnight, before serving.

Step 16

Run a knife around the edges before removing the springform ring. Slice and enjoy your gluten-free raspberry cheesecake!

Nutrition Facts

Serving size	(1981.0g)

Amount per serving	% Daily Value*
Calories	6264.8

Total Fat 402.5g	0%
Saturated Fat 219.1g	0%
Polyunsaturated Fat 10.1g
Cholesterol 1515.2mg	0%
Sodium 4244.5mg	0%
Total Carbohydrate 616.8g	0%
Dietary Fiber 24.0g	0%
Total Sugars 417.8g
Protein 81.9g	0%

Vitamin D 120IU	0%
Calcium 1234.0mg	0%
Iron 10.9mg	0%
Potassium 1785.3mg	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: 56.4%

Protein: 5.1%

Carbs: 38.4%