Gluten-Free Cheesecake

A creamy, decadent cheesecake filling sits atop a graham cracker crust in this gluten-free cheesecake that's perfect for any occasion.

• Preparation Time: 25 mins
• Cooking Time: 1 hr 55 mins
• Total Time: 2 hr 20 mins
• Calories: 454 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 tablespoon white sugar
• 2 teaspoons lemon juice
• 4 tablespoons unsalted butter, melted
• 6 large eggs
• 2 large egg yolks
• 4 ounces gluten-free graham crackers
• 5 (8 ounce) packages cream cheese, cubed
• 3 tablespoons gluten-free all purpose baking flour
• 0.125 teaspoon salt
• 0.5 cup heavy cream
• 1.75 cups white sugar

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Grease a 10-inch springform pan.

Step 2

Prepare crust: Process graham crackers in a food processor into fine crumbs. Mix with sugar and melted butter until combined. Press into the bottom of the prepared pan.

Step 3

Bake in the preheated oven for 5 to 7 minutes. Remove from the oven and increase heat to 500 degrees F (260 degrees C). Let cool while you prepare the filling.

Step 4

Place cream cheese cubes into a large mixing bowl; beat on low, scraping the sides as necessary, until smooth, about 3 minutes. Add salt and 1/2 of the sugar; beat until mixed. Mix in flour and remaining sugar. Add lemon juice and vanilla; mix well. Add cream and mix, scraping the sides, until smooth.

Step 5

Add egg yolks and mix until well incorporated. Add eggs in 2 batches, mixing well and scraping the sides as needed. Pour filling into the pan on top of the cooled crust. Gently lift the pan about 1 inch and let it drop onto the countertop; repeat twice more. (This will help air bubbles to rise to the surface, helping to prevent cracking.)

Step 6

Place in the preheated oven on top of a baking sheet. Bake for 10 minutes, then reduce heat to 200 degrees F (95 degrees C) without opening the oven door; the edges may look golden and the top may be puffy. Bake for 1 hour 40 more minutes; the internal temperature of the cake should be between 150 and 160 degrees F (66 to 71 degrees C).

Step 7

Remove the cake from the oven and let sit for about 10 minutes. Run a paring knife around the edges to help pull it away from the sides of the pan as the cake contracts. Cover with a large bowl and let sit for 2 to 3 hours. Wrap tightly with plastic wrap and place in the refrigerator for 5 hours.