If you’re looking for a decadent cheesecake recipe that happens to be gluten free, then this Gluten Free New York Cheesecake recipe is for YOU! And did I mention it is egg free too? Whether you can eat gluten or not, this is a recipe you are going to want to make if you’re a cheesecake lover!
Gluten Free New York Cheesecake
I came up with this recipe a few years ago after my son had an anaphylactic reaction to eggs. I was craving a New York Cheesecake, but I couldn’t add eggs to the recipe, so I needed to create an alternative. To be honest, the only thing I did differently is omit the eggs, and the recipe turned out amazing!
What is a New York style cheesecake?
New York Cheesecake contains heavy cream and sour cream to make it extra decadent! And this Gluten Free New York Cheesecake is no exception! It boasts all of the traditional cheesecake flavors you want with a gluten free and egg free twist.
What ingredients you need to make gluten free cheesecake:
Crust:
- 1 box gluten free graham crackers (Pamela’s or Schar)
- 1 stick butter, melted (½ cup)
- ¼ cup organic granulated or coconut sugar
Cheesecake Filling:
- 16 oz cream cheese, softened (2 blocks)
- 1 cup organic granulated sugar
- 1 cup heavy cream (leave at room temperature for 15 minutes)
- 1 cup sour cream (leave at room temperature for 15 minutes)
- 2 teaspoons vanilla extract
- Pinch of salt
- 3 tablespoons corn starch
Ingredients Breakdown and Substitutions:
I have made this Gluten Free Cheesecake Recipe using both corn starch and gluten free flour, and the corn starch gives a better flavor. When using flour in this recipe, you can still taste it a tad after the cheesecake bakes. Corn starch is neutral and you can’t taste it in this cheesecake recipe.
Both ⅓ less fat and full fat cream cheese work in this recipe. If using ⅓ less fat, you may need to add another 1 tablespoon of corn starch to make it thicker.
Plain greek yogurt is an alternative to the sour cream that gives this cheesecake recipe a less tangy flavor.
If using coconut sugar in place of granulated sugar, the cheesecake will appear darker in color, but the flavor will be similar.
How to make gluten free New York style cheesecake:
Make the Crust:
- Place the graham crackers and sugar in the bowl of your food processor and pulse until crackers are crushed. Pour in melted butter and pulse until combined
- Add mixture to the bottom of a 9 inch springform cake pan and press with clean hands or the bottom of a glass to form an even layer
- Set aside
Make the Cheesecake Filling:
- Preheat oven to 320°F
- Add cream cheese and sugar to a large mixing bowl or bowl of stand mixer and blend until smooth (no more lumps)
- Add the heavy cream, sour cream, vanilla extract, pinch of salt, and corn starch and blend on low until smooth and incorporated
- Pour the filling over the crust in your springform pan and spread it out into an even layer with a rubber spatula. Then tap the bottom of the pan on the counter to release any air bubblesr
- Place the springform pan in the middle of a cookie sheet (this makes it easier to get in and out of the oven)
- Bake the cheesecake for 1 hour at 320°F
- After one hour, turn your oven off, crack the oven door, and leave the cheesecake in the oven for another hour to cool down
- Place the cheesecake in your fridge to set up for at least 4 hours before serving (you can do this overnight as well)
- Remove the springform pan and allow the cheesecake to sit at room temperature for 15-30 minutes before slicing and serving
- Top with fresh whipped cream (like this healthy whipped cream), cherry pie filling, or fresh berries
Topping Suggestions
This decadent gluten free cheesecake does not need any toppings, but if you are a person who enjoys topping on a cheesecake, here are few of my faves:
- Cherry pie filling (just make sure it’s gluten free)
- Fresh berries
- Chocolate drizzle
- Fresh whipped cream
- Chocolate chips
- Crushed gluten free Oreos (especially if using a gluten free Oreo pie crust instead of a graham cracker crust!)
More gluten free cheesecake recipes you will enjoy:
Gluten Free No Bake Cheesecake
Pumpkin Cheesecake Mousse (gluten free, healthy)
Gluten Free New York Cheesecake
Equipment
- electric mixer
- Food processor
Ingredients
Crust:
- 1 box gluten free graham crackers I use Pamela's or Schar
- 1 stick butter melted
- ¼ cup organic granulated or coconut sugar
Cheesecake Filling:
- 16 oz cream cheese softened
- 1 cup organic granulated sugar
- 1 cup heavy cream leave at room temperature for 15 minutes
- 1 cup sour cream leave at room temperature for 15 minutes
- 2 teaspoons vanilla extract
- pinch of salt
- 3 tablespoons corn starch
Instructions
Make the Crust:
- Place the graham crackers and sugar in the bowl of your food processor and pulse until crackers are crushed. Pour in melted butter and pulse until combined
- Add mixture to the bottom of a 9 inch springform cake pan and press with clean hands or the bottom of a glass to form an even layer
- Set aside
Make the Cheesecake Filling:
- Preheat oven to 320°F
- Add cream cheese and sugar to a large mixing bowl or bowl of stand mixer and blend until smooth (no more lumps)
- Add the heavy cream, sour cream, vanilla extract, pinch of salt, and corn starch and blend on low until smooth and incorporated
- Pour the filling over the crust in your springform pan and spread it out into an even layer with a rubber spatula. Then tap the bottom of the pan on the counter to release any air bubbles
- Place the springform pan in the middle of a cookie sheet (this makes it easier to get in and out of the oven)
- Bake the cheesecake for 1 hour at 320°F
- After one hour, turn your oven off, crack the oven door, and leave the cheesecake in the oven for another hour to cool down
- Place the cheesecake in your fridge to set up for at least 4 hours before serving (you can do this overnight as well)
- Remove the springform pan and allow the cheesecake to sit at room temperature for 15-30 minutes before slicing and serving
- Top with fresh whipped cream (like this healthy whipped cream), cherry pie filling, or fresh berries
Notes
Nutrition
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