Gluten-Free Cherry Cheesecake

Indulge in the luscious decadence of this Gluten-Free Cherry Cheesecake—a perfect fusion of creamy cheesecake and vibrant cherry topping, crafted for those who crave a dessert that’s both gluten-free and irresistible. Featuring a crunchy yet tender crust made with gluten-free graham crackers and buttery goodness, this cheesecake boasts a silky-smooth cream cheese filling delicately infused with vanilla. Crowned with a fresh or frozen cherry compote thickened to perfection with a hint of lemon juice, this dessert is a show-stopper for any occasion. Whether you’re serving it for a festive gathering or treating yourself, this easy-to-make cheesecake requires minimal prep time while delivering maximum flavor. With its golden edges, lush cherry topping, and creamy center, this gluten-free masterpiece is guaranteed to please every sweet tooth at the table.

Nutriscore Rating: 44/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 12

Ingredients

• 200 grams Gluten-free graham crackers
• 100 grams Unsalted butter
• 900 grams Cream cheese
• 200 grams Granulated sugar
• 2 teaspoons Vanilla extract
• 4 large Eggs
• 240 milliliters Sour cream
• 2 tablespoons Cornstarch
• 500 grams Fresh or frozen cherries
• 2 tablespoons Lemon juice
• 120 milliliters Water
• 100 grams Sugar
• 1 tablespoon Cornstarch

Directions

Step 1

Preheat your oven to 350°F (175°C) and lightly grease a 9-inch springform pan.

Step 2

Crush the gluten-free graham crackers into fine crumbs using a food processor. Melt the unsalted butter in a small saucepan and mix with the crumbs until well combined.

Step 3

Press the mixture firmly onto the bottom of the prepared springform pan to create an even crust. Bake for 10 minutes, then remove from the oven and set aside to cool.

Step 4

In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add the vanilla extract and mix well.

Step 5

Add the eggs one at a time, beating briefly after each addition just until combined. Mix in the sour cream and 2 tablespoons of cornstarch.

Step 6

Pour the cream cheese mixture over the cooled crust and spread evenly.

Step 7

Bake in the preheated oven for 50-60 minutes, or until the center is set and the edges are lightly golden. Turn off the oven, crack the door open slightly, and allow the cheesecake to cool in the oven for 1 hour.

Step 8

While the cheesecake is cooling, prepare the cherry topping. In a medium saucepan, combine the cherries, lemon juice, and water.

Step 9

Cook over medium heat until the cherries release their juices and are soft, about 10 minutes.

Step 10

In a small bowl, mix 1 tablespoon of cornstarch with a little water to create a slurry. Add this to the cherry mixture along with 100 grams of sugar and stir until thickened.

Step 11

Remove from the heat and allow to cool to room temperature.

Step 12

Once the cheesecake has cooled, pour the cherry topping over it and spread evenly.

Step 13

Refrigerate the cheesecake for at least 4 hours, or overnight, before slicing and serving.

Nutrition Facts

Serving size	2624.1 grams (2624.1g)

Amount per serving	% Daily Value*
Calories	7085

Total Fat 489.50g	628%
Saturated Fat 276.60g	1383%
Polyunsaturated Fat 13.30g
Cholesterol 1994mg	665%
Sodium 4261mg	185%
Total Carbohydrate 613.70g	223%
Dietary Fiber 17.30g	62%
Total Sugars 468.80g
Protein 100.80g	202%

Vitamin D 164IU	820%
Calcium 1467mg	113%
Iron 10mg	55%
Potassium 2841mg	60%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.7%

Protein: 5.6%

Carbs: 33.8%