Gluten Free Cheesecake Recipe

340 mins
Serves 8
https://glutenfreeonashoestring.com/classic-gluten-free-cheesecake/

Directions

  1. 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.
  2. 2Preheat 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.
  3. 3Preheat 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.
  4. 4Pour 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.
  5. 5Pour 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.
  6. 6Pour 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.
  7. 7In a medium-size bowl, combine the crushed cookie crumbs and melted butter, mixing until moistened.
  8. 8In a medium-size bowl, combine the crushed cookie crumbs and melted butter, mixing until moistened.
  9. 9In a medium-size bowl, combine the crushed cookie crumbs and melted butter, mixing until moistened.
  10. 10Press the crumb mixture into the bottom and halfway up the sides of the prepared pan, then set aside.
  11. 11Press the crumb mixture into the bottom and halfway up the sides of the prepared pan, then set aside.
  12. 12Press the crumb mixture into the bottom and halfway up the sides of the prepared pan, then set aside.
  13. 13In 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.
  14. 14In 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.
  15. 15In 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.
  16. 16Scrape down the sides of the mixing bowl at least once and continue beating.
  17. 17Scrape down the sides of the mixing bowl at least once and continue beating.
  18. 18Scrape down the sides of the mixing bowl at least once and continue beating.
  19. 19With the mixer on medium-low speed, add the eggs one at a time and mix just until smooth.
  20. 20With the mixer on medium-low speed, add the eggs one at a time and mix just until smooth.
  21. 21With the mixer on medium-low speed, add the eggs one at a time and mix just until smooth.
  22. 22Scrape the filling out of the bowl and on top of the crust in the prepared pan.
  23. 23Scrape the filling out of the bowl and on top of the crust in the prepared pan.
  24. 24Scrape the filling out of the bowl and on top of the crust in the prepared pan.
  25. 25Spread 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.
  26. 26Spread 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.
  27. 27Spread 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.
  28. 28Place 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.
  29. 29Place 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.
  30. 30Place 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.
  31. 31If necessary, continue to bake for another 5 to 10 minutes (10 to 15 minutes for an 8-inch pan).
  32. 32If necessary, continue to bake for another 5 to 10 minutes (10 to 15 minutes for an 8-inch pan).
  33. 33If necessary, continue to bake for another 5 to 10 minutes (10 to 15 minutes for an 8-inch pan).
  34. 34Once 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.
  35. 35Once 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.
  36. 36Once 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.
  37. 37Remove the cake from the oven and place it on a wire rack to cool for 10 minutes.
  38. 38Remove the cake from the oven and place it on a wire rack to cool for 10 minutes.
  39. 39Remove the cake from the oven and place it on a wire rack to cool for 10 minutes.
  40. 40Run a butter knife around the edge of the cake to ensure it releases cleanly from the pan as it shrinks.
  41. 41Run a butter knife around the edge of the cake to ensure it releases cleanly from the pan as it shrinks.
  42. 42Run a butter knife around the edge of the cake to ensure it releases cleanly from the pan as it shrinks.
  43. 43Allow the cake to cool, still in the pan, until it reaches room temperature.
  44. 44Allow the cake to cool, still in the pan, until it reaches room temperature.
  45. 45Allow the cake to cool, still in the pan, until it reaches room temperature.
  46. 46Cover and chill the cake, still in the pan, for at least 4 hours until set.
  47. 47Cover and chill the cake, still in the pan, for at least 4 hours until set.
  48. 48Cover and chill the cake, still in the pan, for at least 4 hours until set.
  49. 49Unmold the chilled cake and loosen the bottom from the pan.
  50. 50Unmold the chilled cake and loosen the bottom from the pan.
  51. 51Unmold the chilled cake and loosen the bottom from the pan.
  52. 52Transfer the cake carefully to a serving platter, slice with a hot, wet knife (cleaned between each cut), and serve chilled.
  53. 53Transfer the cake carefully to a serving platter, slice with a hot, wet knife (cleaned between each cut), and serve chilled.
  54. 54Transfer the cake carefully to a serving platter, slice with a hot, wet knife (cleaned between each cut), and serve chilled.
  55. 55For Instant Pot instructions: Grease and line a springform pan that fits your Instant Pot, reducing ingredients by one-third for a smaller pan.
  56. 56For Instant Pot instructions: Grease and line a springform pan that fits your Instant Pot, reducing ingredients by one-third for a smaller pan.
  57. 57For Instant Pot instructions: Grease and line a springform pan that fits your Instant Pot, reducing ingredients by one-third for a smaller pan.
  58. 58Add about an inch of water to the Instant Pot.
  59. 59Add about an inch of water to the Instant Pot.
  60. 60Add about an inch of water to the Instant Pot.
  61. 61Cover the top of the cheesecake pan with foil to prevent condensation.
  62. 62Cover the top of the cheesecake pan with foil to prevent condensation.
  63. 63Cover the top of the cheesecake pan with foil to prevent condensation.
  64. 64Place the pan in a silicone sling and lower it into the Instant Pot on top of the water.
  65. 65Place the pan in a silicone sling and lower it into the Instant Pot on top of the water.
  66. 66Place the pan in a silicone sling and lower it into the Instant Pot on top of the water.
  67. 67Seal the lid and set the Instant Pot to manual for 32 minutes.
  68. 68Seal the lid and set the Instant Pot to manual for 32 minutes.
  69. 69Seal the lid and set the Instant Pot to manual for 32 minutes.
  70. 70When cooking finishes, turn off the Instant Pot and let the pressure release naturally for 20 minutes.
  71. 71When cooking finishes, turn off the Instant Pot and let the pressure release naturally for 20 minutes.
  72. 72When cooking finishes, turn off the Instant Pot and let the pressure release naturally for 20 minutes.
  73. 73Carefully release any remaining pressure, open the lid, and remove the cheesecake pan.
  74. 74Carefully release any remaining pressure, open the lid, and remove the cheesecake pan.
  75. 75Carefully release any remaining pressure, open the lid, and remove the cheesecake pan.
  76. 76Let the cheesecake cool to room temperature on a wire rack, then chill before serving.
  77. 77Let the cheesecake cool to room temperature on a wire rack, then chill before serving.
  78. 78Let 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)
  • 1.5 cups gluten free graham crackers, crushed (See Recipe Notes)
  • 1.5 cups gluten free graham crackers, crushed (See Recipe Notes)
  • 8 tablespoons unsalted butter, melted
  • 8 tablespoons unsalted butter, melted
  • 8 tablespoons unsalted butter, melted
  • 3 8-ounce packages cream cheese, at room temperature
  • 3 8-ounce packages cream cheese, at room temperature
  • 3 8-ounce packages cream cheese, at room temperature
  • 0.75 cup granulated sugar
  • 0.75 cup granulated sugar
  • 0.75 cup granulated sugar
  • 3 tablespoons cornstarch, or tapioca starch or arrowroot
  • 3 tablespoons cornstarch, or tapioca starch or arrowroot
  • 3 tablespoons cornstarch, or tapioca starch or arrowroot
  • 0.25 teaspoon kosher salt
  • 0.25 teaspoon kosher salt
  • 0.25 teaspoon kosher salt
  • 1.5 teaspoons pure vanilla extract
  • 1.5 teaspoons pure vanilla extract
  • 1.5 teaspoons pure vanilla extract
  • 3 eggs, at room temperature
  • 3 eggs, at room temperature
  • 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.