This gluten-free cheesecake features a rich, silky, and creamy filling with a buttery gluten-free graham cracker crust. The filling uses cornstarch instead of flour, and the recipe relies on a three-stage cooling method rather than a water bath to deliver a crack-free top. Serve plain, with fresh berries, strawberry coulis, or a chocolate drizzle.
The recipe requires a bit of planning, but if you follow the steps you’ll have a classic cheesecake that guests won’t realize is gluten-free.
Ingredients
Ingredient Notes
- Graham Crackers – Any plain gluten-free graham crackers work. Process to fine crumbs; you need about 1 ¾ cups (one 8 oz box).
- Cream Cheese – Use full-fat cream cheese and bring it to room temperature. Cold blocks lead to a lumpy filling.
- Sour Cream – Also bring to room temperature. It adds tang and keeps the filling silky; don’t substitute plain Greek yogurt, which can change the texture.
- Cornstarch – Two tablespoons help thicken and set the filling without flour.
- Lemon – A tablespoon of lemon juice and a teaspoon of zest brighten the flavor subtly. The lemon won’t make this a lemon cheesecake, but it prevents the filling from tasting flat.
- Eggs – Four large eggs at room temperature. Whisk them separately before adding so you can incorporate them quickly and avoid overmixing.
Start with Room Temperature Ingredients
All dairy and eggs should be room temperature before you begin. Cold cream cheese won’t whip smooth and is the most common cause of lumps. If short on time, place the cream cheese (still wrapped) and eggs in a bowl of warm water for 10–15 minutes to bring them up to temperature.
How to Keep Your Cheesecake from Cracking
- Don’t overmix your eggs. Whisk eggs in a small bowl first and add them in two batches, mixing only until each addition disappears. Overmixing incorporates air that expands in the oven and can crack the top.
- Use a cake strip instead of a water bath. An oven-safe fabric strip soaked in water and wrapped around the springform pan evens out heat the same way a water bath does, without the risk of water splashing into the cheesecake.
- Cool in three stages. Turn the oven off and leave the cheesecake inside with the door closed for 1 hour. Then cool at room temperature for 1 hour. Finally refrigerate for at least 4 hours. A gradual cooldown prevents thermal shock that causes cracks.
- Run a knife around the edge as soon as it comes out of the oven. The cake shrinks slightly as it cools; loosening the edge prevents the shrinking from pulling the top apart.
Expert Tips
- Check internal temperature. The edges should be set while the center two inches remain slightly wobbly. A thermometer in the center should read 145–150°F; turn the oven off at that point.
- Cut slices with a hot knife. Dip the knife in hot water, wipe it clean between cuts, and you’ll get clean slices every time.
Recipe FAQs
The filling is usually gluten-free because it’s mostly cream cheese, sugar, eggs, and sour cream. The crust is the concern: traditional graham crackers contain wheat. This recipe uses gluten-free graham crackers and cornstarch instead of flour, so the whole cheesecake is gluten-free.
Yes. The cheesecake needs at least 4 hours to set in the refrigerator, but it’s better after a full night chilled. You can make it up to 3 days ahead.
You can skip them if necessary, but the lemon adds a subtle brightness that prevents the filling from tasting flat. It’s recommended if you have one.
Yes. A gluten-free Oreo-style cookie crust works for a chocolate variation, or use gluten-free shortbread or vanilla cookies for a different flavor.
Storage Instructions
Refrigerate – Store in an airtight container or wrapped tightly for up to 4 days. The flavor and texture improve after a night in the fridge.
Freeze – Freeze whole or in individual slices, wrapped tightly in plastic and then foil, for up to 3 months. Thaw overnight in the refrigerator before serving.
Serving Suggestions
This cheesecake is a favorite for birthdays and holidays. Top slices with macerated strawberries for a textured berry topping or drizzle with a Nutella ganache for a chocolate-hazelnut finish. For a lighter contrast, serve alongside lemon sorbet. Small gluten-free treats like lemon bars or chocolate chip cookie bars make nice accompaniments.
Gluten-Free Cheesecake
Ingredients
For the crust:
- 8 oz (226 g) gluten-free graham cracker crumbs — yields ≈1 ¾ cups
- 2 tablespoons (24 g) granulated sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 5 tablespoons (70 g) melted butter
For the filling:
- 40 oz (1.13 kg) full-fat cream cheese — five 8-oz blocks, room temperature
- 1 ½ cups (300 g) granulated sugar
- 1 cup (230 g) sour cream, room temperature
- 1 tablespoon (15 g) lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons (16 g) cornstarch
- 2 teaspoons vanilla extract
- 4 large eggs (200 g), room temperature
Instructions
Make the Crust:
- Preheat oven to 350°F. Butter the bottom and sides of a 9-inch springform pan.
- Process the gluten-free graham cracker crumbs in a food processor until finely ground. In a medium bowl, whisk crumbs with 2 tablespoons sugar, ¼ teaspoon cinnamon, and ¼ teaspoon salt.
- Stir in 5 tablespoons melted butter until the mixture resembles wet sand. Press into the bottom of the springform pan and about 1 inch up the sides. Use the bottom of a measuring cup for an even press.
- Bake at 350°F for 9–11 minutes until lightly browned and fragrant. Cool at least 10 minutes while preparing the filling.
Make the Filling:
- Beat 40 oz cream cheese and 1 ½ cups sugar in a large bowl with an electric mixer for 1–2 minutes until light and smooth.
- Add 1 cup sour cream, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 2 tablespoons cornstarch, and 2 teaspoons vanilla. Mix until completely smooth, scraping the bowl as needed.
- In a separate bowl, whisk the 4 eggs together. Add half the eggs to the cream cheese mixture and mix just until incorporated; add the remaining eggs and mix again just until combined. Do not overmix.
Assemble and Bake:
- Pour the filling over the cooled crust and smooth the top.
- (Optional) Soak an oven-safe cake strip in water, wring it out, and wrap it around the outside of the pan to help prevent cracks.
- Bake at 350°F for 20 minutes. Without opening the oven, lower the temperature to 250°F and bake an additional 55–65 minutes, until the edges are set but the center two inches remain slightly wobbly. The internal temperature should read 145–150°F.
- Turn off the oven and leave the cheesecake inside with the door closed for 1 hour.
- Remove from the oven and run a knife around the edge to loosen the cake from the pan. Cool at room temperature for 1 hour, then refrigerate for at least 4 hours before serving.
Notes
- Graham crackers – Any plain gluten-free graham crackers will work.
- Room temperature ingredients – Cream cheese, sour cream, and eggs must be at room temperature for a smooth filling.
- Cake strip – Optional but helpful. A wet fabric strip prevents the pan edges from overheating, promoting even baking and fewer cracks. If you don’t use one, follow the three-stage cooling process closely.
Nutrition
| Carbohydrates: 72g
| Protein: 13g
| Fat: 70g