Gluten Free Cheesecake Recipe

Step 1: Prepare the Crust

1- Preheat the Stove: Preheat to 350 ° F( 175°C).

2- Make the Crust Mixture:

• In a bowl, combine gluten-free graham cracker crumbs, melted butter, and sugar.
• Mix until the crumbs are evenly coated and the mixture holds together when pressed.

3- Form the Crust:

• Line the bottom of a springform pan with parchment paper
• Press the crumb mixture firmly into the bottom of the pan to form an even layer.

4- Bake the Crust:

• Bake for 8–10 minutes.
• Remove and let it cool while you prepare the filling.

Step 2: Prepare the Filling

1- Beat the Cream Cheese:

• In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy (about 2 minutes).

2- Add Sugar and Vanilla:

• Gradually add the granulated sugar and vanilla extract, beating until well incorporated.

3- Add Eggs One at a Time:

• Reduce speed to low and add eggs one at a time, mixing just until combined. Avoid overmixing to prevent air bubbles.

4- Add Sour Cream (Optional):

• Gently mix in sour cream or Greek yogurt for added creaminess. If using cornstarch, sift it in at this stage and fold gently.

Step 3: Assemble and Bake

1- Pour the Filling:

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

2- Prepare the Water Bath:

• Wrap the outside of the springform pan with aluminum foil to prevent leaks.
• Place the pan in a large baking tray and fill the tray with hot water until it reaches halfway up the sides of the pan.

Bake:

• Bake in the preheated oven for 50-- 60 mins, or until the sides are established and the facility agitates somewhat when shaken.

Step 4: Cool and Chill

1- Turn Off the Oven:

• Turn off the oven and crack the door open slightly. Let the cheesecake cool in the stove for 1 hour to avoid fracturing.

2- Refrigerate:

• Remove from the water bath, let it come to room temperature, then refrigerate for at least 4 hours (or overnight) to set fully.

Step 5: Serve and Enjoy

• Gently run a knife around the edge of the cheesecake before releasing the springform pan.
• Cut with a clean knife (wiping between cuts) for neat servings.
• Serve plain or with toppings like fresh fruit, chocolate drizzle, or whipped cream.