Gluten Free New York Cheesecake
This gluten free New York cheesecake is rich, creamy, and every bit as indulgent as the classic. Perfect for anyone who loves a truly decadent dessert.
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Equipment
- 9-inch springform pan
- roasting pan
Ingredients
For the Crust
- 2 cups Gluten Free Graham Cracker Crumbs
- 1/3 cup Granulated Sugar
- 6 tbsp Unsalted Butter, melted
For the Filling
- 32 oz Cream Cheese (4 blocks), softened
- 1 cup Granulated Sugar
- 1/4 cup Sour Cream
- 1 tbsp Pure Vanilla Extract
- 2 tbsp Gluten Free 1-to-1 Baking Flour
- 4 Large Eggs
- 1 cup Heavy Cream
Instructions
- Preheat the oven to 325 F. Wrap the outside of a 9-inch springform pan with a double layer of aluminum foil. Mix the gluten free graham cracker crumbs, 1/3 cup sugar, and melted butter until evenly moistened. Press firmly into the bottom and about 1 inch up the sides of the pan. Bake for 10 minutes, then set aside.
- In a large bowl, beat the softened cream cheese on medium speed until completely smooth, about 3 minutes. Add 1 cup sugar and beat until combined. Mix in the sour cream, vanilla extract, and gluten free 1-to-1 baking flour.
- Add the eggs one at a time, beating on low speed just until each is incorporated. Do not overmix. Gently stir in the heavy cream until the filling is smooth.
- Pour the filling over the crust. Place the springform pan inside a large roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. Bake for 1 hour and 15 minutes to 1 hour and 20 minutes until the edges are set but the center still has a slight jiggle.
- Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour. Remove from the water bath, discard the foil, and refrigerate for at least 6 hours or overnight before removing the springform ring and slicing.
Servings: 12 slices
Nutrition
Serving: 1serving | Calories: 518kcal | Carbohydrates: 35g | Protein: 8g | Fat: 38g
Calories: 518kcal
Cost: $18