Perfect Gluten Free Cheesecake
I do not use that title lightly. This is a seriously delicious cheesecake recipe.
Have you ever had a recipe that becomes legendary? A few Christmas’s ago my Aunt made this delightful cheesecake and it was so memorable I decided I needed to share this with you. Our family has made it several times since and it always turns out wonderful.
Gluten free cheesecakes are hard to come by pre-made in the store or from a dedicated gluten free bakery. Making one yourself is an awesome way to try something new, learn some skills in the kitchen and also create an amazing dessert that you will feel proud sharing with your family. And psssst….I bet they won’t even know it’s gluten free!
The original recipe is adapted from simplyrecipes.com. I made some slight modifications to this recipe to make it gluten free of course and a few tweaks to the toppings.
What makes it so great? It’s light and almost fluffy, tangy and not overly sweet. It’s perfect. Really.
Make sure you have a 10 inch spring form pan and a pan that can fit it inside. Don’t be intimidated by the instructions either. It does take some time but it is easy, I promise.
This is a great recipe to serve on special occasions like Christmas with family. A little slice goes a long way so it’s enough to feed an army…or big family! Big slices would feed at least 12 people, smaller slices up to 24. Enjoy!
Perfect Gluten Free Cheesecake
- 2 cups of gluten free graham cracker crumbs (about one package)
- 2 Tbsp sugar
- Pinch salt
- 5 Tbsp salted butter, melted
- 4 bricks of cream cheese (900 g), room temperature
- 1 1/3 cup granulated sugar
- Pinch of salt
- 2 teaspoons vanilla extract
- 4 large eggs
- 2/3 cup sour cream
- 2/3 cup heavy whipping cream
- 1 cup sour cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups fresh or frozen raspberries
- 1/2 cup granulated sugar
- 1/2 cup water
- 1 tablespoon lemon juice
- 3 tablespoons corn starch
- 10-inch, 2-inch high spring form pan
- Heavy-duty, 18-inch wide aluminum foil
- A large, high-sided roasting pan
Prepare the crust:
Process the graham crackers in a food processor until made into fine crumbs. In a large bowl add the crumbs and stir in melted butter, sugar and salt.
Press crumbs into the spring form pan to form an even layer.
Prepare the pan:
Wrap the bottom of the pan in three layers of heavy duty 18 inch aluminum foil. Press it along the edges. This is to keep the water from leaking into the pan and making the crust soggy. Do this gently and be careful to not create any holes.
Bake in oven preheated to 350°F for 10 minutes. Allow to cool. Turn down the temperature to 325°F.
Make the filling:
In a large bowl cut cream cheese into chunks. Using a electric mixer, stand up would be ideal with a paddle attachment, beat on medium speed for 4 minutes until smooth, soft and creamy. As you go, stop occasionally to scrape down the sides and the paddle to ensure all the firm cream cheese gets mixed in well.
Add in sugar, beat for 4 more minutes.
Add in salt, vanilla, beat to incorporate.
Add in eggs one at a time, beating for one minute after each addition.
Add in sour cream, beat until incorporated.
Add in the cream, beat until incorporated.
Bake the cheesecake:
Place the foil lined pan into a high sided roasting pan. Boil about 2 liters of water.
Pour the filling into the spring form pan over the cooled crust.
Place the roasting pan with the cheesecake in the oven on the lower rack.
Carefully pour in the boiling water into the roasting pan, being careful not to splash into the cheesecake or burn yourself. Add in water until it reaches about half way up the sides of the pan.
Bake at 325°F for 90 minutes.
Cool the cheesecake:
Turn off the oven and crack the door open 1-inch and let the cake cool for another hour like this. By allowing it to cool down gently you prevent the surface from cracking and keep it looking like a masterpiece.
Cover the cheesecake with foil and chill it in the fridge for minimum 4 hours, ideally overnight.
Prepare the sour cream topping:
Put sour cream, powdered sugar and vanilla in a bowl and stir until smooth. Refrigerate and smooth over top of the cheesecake just before serving.
Prepare the raspberry sauce:
Put raspberries, sugar, lemon juice in a saucepan. In a small bowl whisk together the water and corn starch until completely dissolved. Add to raspberries and mix. Heat until bubbly and mash with a potato masher so most of the lumps are gone. The sauce should be slightly thickened. Remove from the stove and chill before serving.
Prepare the cheesecake for serving:
Remove the cheesecake about half an hour before you would like to serve it and allow it come up to room temperature.
Remove foil and run a metal spatula around the sides of the pan to loosen it. Open the latch and gentle widen the edges and remove straight up.
Spread with sour cream topping and serve individual slices drizzled with raspberry sauce.
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