A silky cheesecake, with a buttery, cracker crust—just minus the gluten!
Cheesecake crusts can be challenging to get just right, gluten or no, because cheesecake is one rich, thick, cheesy, dense cake. To create a gluten-free crust that can stick around that cheesecake so deliciously, all one needs are the right gluten-free ingredients and a little experimentation to find out what really works.
With my latest discoveries in gluten-free cheesecake crust-ery, your GF cheesecake will not only look but will also taste like it came from the best gluten-free bakery in the world. Just accompany me, for a moment or two, on this journey into the art of gluten-free cheesecake cookery.
Perfecting that gluten-free crust
To make the best gluten-free graham cracker crust for a gluten-free cheesecake, all one needs are: high-quality gluten-free graham crackers, sugar, melted butter, and a glass that can hold about four to six ounces of water.
That glass (once you’ve warmed it under hot water and dried it really well with a kitchen towel) can cast magic spells on gluten-free graham crackers, making them behave much more obediently and helping them get all fine and sandy.
After you whir or mash all your GF crust ingredients together in a food processor, blender, or, with my favorite method, a big plastic bag and a rolling pin, you simply use the bottom of that glass to really grind those crumbs into a very fine dust. Then, your gluten-free graham cracker crust will hold to your cheesecake as well as one with gluten in it would. And it will taste just as sublime, too!
How do I store leftovers?
Cheesecake both refrigerates and freezes very well. You can float some plastic wrap over this cheesecake to keep the air out, then place it in a plastic baggy or airtight container in the fridge for up to 5 days. For freezing, wrap individual slices of cheesecake in plastic wrap and keep them inside a freezer bag. Thaw overnight in the fridge before serving.
Serving suggestions
Serve this stunning gluten-free dessert after an equally delicious gluten-free entrée, like these yummy Gluten-Free Enchiladas. They are swoon-worthy-yummy. Or try this spicy, savory, and satisfying Gluten-Free Chili. It is sheer, gluten-free, comfort-food-deliciousness in a bowl, and it hits the spot just about any ol’ time.
If you loved this recipe for gluten-free cheesecake, you’ll want to try these Gluten-Free Pumpkin Spice Cupcakes.
Gluten-Free Cheesecake
Ingredients
- 1 1/2 cups gluten-free graham cracker crumbs
- 1 tablespoon granulated sugar
- 6 tablespoons unsalted butter melted
- 24 ounces cream cheese softened
- 3/4 cup granulated sugar
- 1/4 cup sour cream room temperature
- 1 1/2 teaspoons vanilla extract
- 2 1/2 tablespoons cornstarch
- 3 large eggs room temperature
- Preferred toppings such as whipped cream or fresh fruit
Instructions
- Preheat your oven to 350°F.
- In a bowl, mix gluten-free graham cracker crumbs, 1 tablespoon sugar, and melted butter until the consistency resembles wet sand. Add more butter if it seems dry.
- Press the crumb mixture into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes, then remove from oven and let it cool. Reduce oven to 300°F.
- In a large mixing bowl, beat the softened cream cheese and 3/4 cup sugar until smooth.
- Mix in the sour cream, vanilla extract, and cornstarch until well combined.
- Add the eggs one at a time, mixing on low speed after each just until blended.
- Pour the filling over the cooled crust.
- Bake for 55–60 minutes, or until the center is almost set.
- Turn off the oven and let the cheesecake sit inside for another hour.
- Run a knife around the edge of the pan to loosen the cheesecake.
- Let the cheesecake cool completely at room temperature.
- Refrigerate for at least 4 hours or overnight before serving. Serve with whipped cream and fruit if desired.
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