Gluten Free Cheesecake Recipe
5h 40m
Serves 8
Directions
- 1Preheat your oven to 300°F. Grease an 8-inch or 9-inch springform pan, line the bottom with parchment paper, and place a large sheet of aluminum foil on the top oven rack.
- 2Pour 2 cups of hot water into a roasting pan or oven-safe casserole dish and place it on the bottom rack of the oven as it heats.
- 3In a medium-size bowl, combine the crushed cookie crumbs and melted butter, mixing until moistened.
- 4Press the crumb mixture into the bottom and halfway up the sides of the prepared pan, then set aside.
- 5In a large bowl with a hand mixer or a stand mixer fitted with the paddle attachment, place cream cheese, sugar, cornstarch, salt, and vanilla, and beat on high speed until very light and fluffy.
- 6Scrape down the sides of the mixing bowl at least once and continue beating.
- 7With the mixer on medium-low speed, add the eggs one at a time and mix just until smooth.
- 8Scrape the filling out of the bowl and on top of the crust in the prepared pan.
- 9Spread the filling into an even layer and smack the bottom of the pan flat on the counter a few times to break up any large air bubbles.
- 10Place the pan on top of the aluminum foil on the top rack of the preheated oven, and bake for 50 minutes, or until most of the cake is set but the 2 inches in the center are still somewhat loose when shaken.
- 11If necessary, continue to bake for another 5 to 10 minutes (10 to 15 minutes for an 8-inch pan).
- 12Once baked, turn off the oven, crack the oven door a bit, and leave the cake inside for about 30 minutes or until the oven temperature reaches about 200°F.
- 13Remove the cake from the oven and place it on a wire rack to cool for 10 minutes.
- 14Run a butter knife around the edge of the cake to ensure it releases cleanly from the pan as it shrinks.
- 15Allow the cake to cool, still in the pan, until it reaches room temperature.
- 16Cover and chill the cake, still in the pan, for at least 4 hours until set.
- 17Unmold the chilled cake and loosen the bottom from the pan.
- 18Transfer the cake carefully to a serving platter, slice with a hot, wet knife (cleaned between each cut), and serve chilled.
- 19For Instant Pot instructions: Grease and line a springform pan that fits your Instant Pot, reducing ingredients by one-third for a smaller pan.
- 20Add about an inch of water to the Instant Pot.
- 21Cover the top of the cheesecake pan with foil to prevent condensation.
- 22Place the pan in a silicone sling and lower it into the Instant Pot on top of the water.
- 23Seal the lid and set the Instant Pot to manual for 32 minutes.
- 24When cooking finishes, turn off the Instant Pot and let the pressure release naturally for 20 minutes.
- 25Carefully release any remaining pressure, open the lid, and remove the cheesecake pan.
- 26Let the cheesecake cool to room temperature on a wire rack, then chill before serving.
Ingredients
- 1.5 cups gluten free graham crackers, crushed (See Recipe Notes)
- 8 tablespoons unsalted butter, melted
- 3 8-ounce packages cream cheese, at room temperature
- 0.75 cup granulated sugar
- 3 tablespoons cornstarch, or tapioca starch or arrowroot
- 0.25 teaspoon kosher salt
- 1.5 teaspoons pure vanilla extract
- 3 eggs, at room temperature
Equipment
8-inch or 9-inch springform panParchment paperAluminum foilRoasting pan or oven-safe casserole dishMedium-size bowlLarge bowlHand mixerStand mixer with paddle attachmentWire rackButter knifeServing platterSilicone sling (for Instant Pot)Instant Pot
Tips
- To avoid a water bath, place a 9x13-inch baking dish filled with boiling water on the bottom rack of your oven while baking to create humidity.
- Beat all ingredients except the eggs vigorously first, then add eggs and mix just until smooth to avoid too many bubbles. Gently tap the pan on the counter after pouring the filling to release air bubbles.
- Do not open the oven door too soon to prevent cracks or sinking; let the cake cool gradually inside the oven.
- Run a knife around the edge of the crust after 10 minutes of cooling to prevent cracking as the cake contracts.
- Ensure cream cheese and eggs are at room temperature (at least 68°F) for a smooth filling. Float cold eggs in warm water for 15 minutes and chop cold cream cheese to warm it faster.
- For dairy-free, use block-style Violife vegan cream cheese and add 2 extra tablespoons (18g) cornstarch.
- For egg-free, try Just Egg brand plant-based eggs.
- For corn-free, replace cornstarch with tapioca starch, arrowroot, or potato starch.
- Cheesecake can be stored covered in the fridge for 5 to 7 days, or frozen for up to 3 months. For plastic wrap not to stick, place a few toothpicks on top before covering.
Related recipes
Lattice Pie Crust
American · Dessert
Ina Garten's Crinkle Cut Chocolate Chip Cookies
American · Dessert
Coconut Custard Pie
American · Dessert
Boxed cake hack
American · Dessert
Salty Honey and Browned Butter Bars
American · Dessert1h 20m
Milk bread maple bar donut twists
American · Dessert
Hot Milk Sponge Cake
American · Dessert
Bananas Foster
American · Dessert
Whipped Cream Cake
American · Dessert
Teenage Mutant Ninja Turtle Pudding Pies
American · Dessert2h 26m
Salty Honey and Brown Butter Bars
American · Dessert
Peach Cobbler Butter Swim Biscuits
American · Dessert