Gluten-Free Cheesecake
Servings: 12 Servings
Equipment
- 9-inch springform pan
Ingredients
Crust
- 1 1/2 cups gluten-free graham crackers crumbs
- 3 Tbs brown sugar
- 3 Tbs white sugar
- 1/4 tsp salt
- 8 tbs butter melted
Filling
- 4 (8 oz) blocks cream cheese softened
- 1/3 cup sour cream
- 1 Tbs vanilla extract
- 1 1/4 cup powdered sugar sifted
- 1/2 cup heavy whipping cream
Topping
- 12 large strawberries thinly sliced
Instructions
Crust
- Preheat oven to 350℉.
- Line the bottom of a 9-inch springform pan with a disc shaped piece of parchment paper cut slightly smaller than the bottom of the pan.
- In a food processor, mix together graham crackers, brown sugar, white sugar and salt. Pour the crumb mixture into the bottom of the pan.
- Melt the butter in a microwave safe dish. Pour into the pan with the crumbs. Stir together until combined.
- Use the bottom of a measuring cup to flatten the graham cracker mixture into the bottom of the pan pushing the mixture up the sides of the pan all the way around. It may help to tilt the pan on it’s side to flatten the crumbs on the sides of the pan.
- Bake for 8 minutes.
- Remove from oven and allow to cool completely on a wire rack.
Filling
- In a stand mixer, beat the cream cheese and sour cream until smooth.
- Add the vanilla and mix until it’s incorporated into the cream cheese mixture.
- With the mixer on low add the powdered sugar in small batches and continue to mix until combined.
- Taste the mixture and increase the powered sugar to desired sweetness if serving plain. (This cheesecake is intended to have fresh fruit on top. It’s not as sweet as a cheesecake you would eat plain.)
- In a small bowl, whisk the heavy cream until stiff peaks form.
- Fold the whipped cream into the cheesecake mixture.
- Pour the mixture into the graham cracker crust. Use an offset spatula to smooth the top into an even layer. Cover with plastic wrap and chill for 2 hours or up to overnight.
- Remove the cheesecake from the springform pan to a cake plate or platter.
- Thinly slice the strawberries and place on top of the cake for garnish.
- Serve.
Notes
Be sure to read the labels for gluten-free.
Many no bake cheesecake filling recipes call for lemon juice. In my experience, it causes the filling to curdle if you allow it to sit overnight. Do not add lemon juice to this recipe.
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