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!
1 boxgluten free graham crackersI use Pamela's or Schar
1stick buttermelted
¼cuporganic granulated or coconut sugar
Cheesecake Filling:
16ozcream cheesesoftened
1cuporganic granulated sugar
1cup heavy creamleave at room temperature for 15 minutes
1 cupsour creamleave at room temperature for 15 minutes
2teaspoonsvanilla extract
pinchof salt
3tablespoonscorn 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
Store leftovers in airtight container in fridge for up to 5 days