Gluten-Free New York-Style Cheesecake recipe—rich, creamy, dense, and with a buttery GF crust. Perfect for any celebration or just because you deserve a slice!
🍰 Gluten-Free New York-Style Cheesecake
Ingredients
For the crust:
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1 ½ cups gluten-free graham cracker crumbs (or GF digestive biscuits, crushed)
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¼ cup granulated sugar
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6 tbsp unsalted butter, melted
For the filling:
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4 (8 oz) blocks cream cheese, softened (total 900g)
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1 cup granulated sugar
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1 cup sour cream, room temperature
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4 large eggs, room temperature
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2 tsp vanilla extract
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2 tbsp cornstarch (or gluten-free all-purpose flour)
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¼ cup heavy cream
Optional topping:
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Fresh berries or berry compote
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Dusting of powdered sugar or whipped cream
Instructions
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Prepare the crust:
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Preheat oven to 325°F (160°C).
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Mix GF graham crumbs, sugar, and melted butter in a bowl.
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Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then cool slightly.
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Make the filling:
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Beat softened cream cheese until smooth (2–3 minutes).
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Add sugar and cornstarch; beat until creamy.
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Mix in sour cream, then vanilla.
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Add eggs one at a time, beating just until blended.
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Stir in heavy cream until smooth.
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Bake the cheesecake:
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Pour filling over the crust.
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Place springform pan in a water bath (wrap pan in foil to prevent leaks).
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Bake for 55–70 minutes, or until edges are set but center slightly jiggles.
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Turn off oven, crack door, and let cheesecake sit for 1 hour.
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Chill:
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Remove from oven and cool to room temperature.
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Refrigerate at least 6 hours or overnight for best results.
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Tips:
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For a nutty twist, replace half the crumbs with finely ground almonds.
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To prevent cracks, avoid overmixing and bake gently with steam.
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Don’t skip the overnight chill—it’s essential for texture and flavor.
