Gluten-Free Lemon Cheesecake Recipe
Gluten-free cheesecake: bake this creamy, dreamy dessert with a delicious graham cracker crust. Perfect for any celebration, easy to master.
Ingredients
- 1 ½ cups gluten-free graham crackers (165g), crushed
- 5 tbsp unsalted butter, melted
- 1 tbsp granulated sugar
- 32 oz full fat cream cheese, softened
- 1 cup granulated sugar
- 2 tbsp cornstarch
- 4 large eggs, room temperature
- ¾ cup sour cream, room temperature
- 1 tsp pure vanilla extract
- 2 tsp lemon juice
Instructions
- Preheat oven to 325°F (163°C). Lightly grease the bottom and sides of a 9-inch springform pan or line with parchment paper.
- In a bowl, mix graham cracker crumbs, melted butter, and 1 tbsp sugar until evenly combined.
- Press the mixture firmly into the bottom of the prepared pan. Bake for 8–10 minutes, then let cool completely.
- In a large bowl, beat softened cream cheese, 1 cup sugar, and cornstarch until smooth and creamy.
- Add eggs one at a time, beating on low speed. Use a spatula to scrape down the sides of the bowl. Do not overmix—beat just until combined.
- Gently mix in room temperature sour cream, pure vanilla extract, and lemon juice until just combined.
- Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
- Bake for 45-50 minutes, or until the edges are set but the center is still slightly jiggly. Let cool completely on a wire rack, then chill in the refrigerator for at least 4 hours, preferably overnight.
Video
Notes
- For a crack-free top, place a pan of hot water on the rack below your cheesecake while baking to create a steamy environment.
- If the center of your cheesecake is still jiggly after baking, that’s actually a good sign! It will continue to set as it cools.
- Ensure all dairy and eggs are at room temperature for a smooth, lump-free batter. I once rushed this, and the batter had tiny cream cheese bits I couldn't smooth out.
- For food safety, ensure the internal temperature reaches 160°F (71°C) at the center. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If the center of your cheesecake is still jiggly after baking, that’s actually a good sign! It will continue to set as it cools.
- Ensure all dairy and eggs are at room temperature for a smooth, lump-free batter. I once rushed this, and the batter had tiny cream cheese bits I couldn't smooth out.
- For food safety, ensure the internal temperature reaches 160°F (71°C) at the center. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.