Ingredients
Method
- Preheat oven to 350°F. Grease a 7-inch springform pan and line with parchment.
- Combine crushed gluten-free graham crackers, 2 tbsp powdered sugar, and melted butter. Press into the prepared pan.
- Bake crust for 10 minutes until lightly golden. Let cool.
- Beat cream cheese, lemon zest, and ¾ cup powdered sugar until fluffy. Add eggs one at a time, mixing well.
- Stir in sour cream, lemon juice, and gluten-free vanilla extract until smooth.
- Pour filling over cooled crust. Bake for 45-55 minutes, or until the edges are set and the center jiggles slightly.
- Cool in the pan for 1 hour, then chill in the refrigerator for at least 4 hours or overnight.
- Remove from pan, slice, and serve.
Notes
- Ensure your cream cheese and eggs are at room temperature for a smooth, lump-free batter. I've found that cold ingredients can lead to a grainy texture.
- Do not overmix the batter once the eggs are added; mix just until combined to prevent cracks in your cheesecake.
- For a perfectly set cheesecake, bake until the edges are firm but the center still has a slight wobble. This indicates it will firm up beautifully as it cools.
- Store leftover cheesecake in an airtight container in the refrigerator for up to 3-4 days. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Do not overmix the batter once the eggs are added; mix just until combined to prevent cracks in your cheesecake.
- For a perfectly set cheesecake, bake until the edges are firm but the center still has a slight wobble. This indicates it will firm up beautifully as it cools.
- Store leftover cheesecake in an airtight container in the refrigerator for up to 3-4 days. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.