Absolutely the Best New York Cheesecake Gluten Free
Indulge in the creamy decadence of *Absolutely the Best New York Cheesecake Gluten Free*, a dessert that blends classic cheesecake perfection with a gluten-free twist! This recipe features a buttery crust made from gluten-free graham crackers and a velvety, rich cream cheese filling with hints of vanilla and tangy sour cream. Baked to perfection in a water bath to ensure a silky texture and topped with optional homemade whipped cream for an extra touch of luxury, this cheesecake is as visually stunning as it is delicious. Whether you're serving it at a celebration or savoring a slice on a quiet evening, this gluten-free New York cheesecake delivers indulgence without compromise. Perfect for gluten-free diets, it's a crowd-pleaser designed to dazzle!
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Ingredients
- 250 grams Gluten-free graham crackers
- 6 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar (for crust)
- 900 grams Cream cheese, softened
- 1 cup Granulated sugar (for filling)
- 1 cup Sour cream
- 2 teaspoons Vanilla extract
- 1 tablespoon Cornstarch
- 4 large Eggs
- 1 cup Heavy whipping cream (optional, for topping)
- 3 tablespoons Powdered sugar (optional, for topping)
Directions
Step 1
Preheat the oven to 350°F (175°C) and prepare a 9-inch springform pan by lightly greasing it and lining the bottom with parchment paper.
Step 2
In a food processor, pulse the gluten-free graham crackers until fine crumbs form. Add the melted butter and 2 tablespoons of granulated sugar. Pulse until well combined.
Step 3
Press the crumb mixture evenly into the bottom of the prepared springform pan. Bake the crust for 10 minutes, then remove from the oven and let it cool while preparing the filling.
Step 4
Reduce the oven temperature to 325°F (165°C).
Step 5
In a large mixing bowl, beat the softened cream cheese and 1 cup of granulated sugar using an electric mixer at medium speed until smooth and creamy, about 2 minutes.
Step 6
Add the sour cream, vanilla extract, and cornstarch to the bowl, mixing until fully incorporated.
Step 7
One at a time, add the eggs, mixing just until each egg is incorporated. Be careful not to overmix to avoid incorporating too much air into the batter.
Step 8
Pour the cheesecake batter into the cooled crust and smooth the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
Step 9
Wrap the outside of the springform pan tightly with aluminum foil to prevent water from seeping in. Place the pan in a large roasting pan and pour hot water into the roasting pan to come about halfway up the sides of the springform pan.
Step 10
Bake the cheesecake in the water bath for 75 to 90 minutes, or until the edges are set and the center is slightly jiggly.
Step 11
Turn off the oven and crack the oven door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
Step 12
Remove the cheesecake from the water bath and foil, then allow it to cool to room temperature. Cover and refrigerate for at least 4 hours, preferably overnight.
Step 13
If desired, whip the heavy whipping cream and powdered sugar together until stiff peaks form to create a topping. Spread or pipe the whipped cream over the cheesecake just before serving.
Step 14
Run a knife around the edges of the cheesecake before removing the springform ring. Slice and serve. Enjoy!
Nutrition Facts
| Serving size | 2165.9 grams (2165.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7424 |
| Total Fat 568.20g | 728% |
| Saturated Fat 333.50g | 1668% |
| Cholesterol 2310mg | 770% |
| Sodium 4659mg | 203% |
| Total Carbohydrate 508.00g | 185% |
| Dietary Fiber 8.10g | 29% |
| Total Sugars 367.80g | |
| Protein 104.20g | 208% |
| Vitamin D 164IU | 820% |
| Calcium 1578mg | 121% |
| Iron 11mg | 61% |
| Potassium 1538mg | 33% |
Source of Calories