This Gluten-Free New York Cheesecake is rich, decadent with a luscious, creamy texture and a gluten-free crust.
This New York Cheesecake requires baking and is quite heavy. If you want something lighter and quicker to make then you should check out this No-Bake Gluten Free Cheesecake.
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🌟 Recipe Overview
- Tangy and slightly citrusy flavor. The cream cheese, sour cream, and lemon are responsible for these bright flavors.
- Creamy and velvety smooth texture.
- Perfectly Sweetened.
📔 Ingredients & Substitutes
Gluten-Free Graham Crackers. You can also use gluten-free digestive biscuits.
Butter. You should use unsalted butter. If needed you can replace it with dairy-free/vegan butter.
Sugar. You can add more or less depending on how sweet you want your crust.
Cream Cheese. For the best texture, you should use full-fat cream cheese. I haven't tested this cheesecake with dairy-free cream cheese.
Sour cream. Like with the cream cheese I recommend that you use full-fat sour cream. You can also use full-fat greek-yogurt.
Eggs. The extra eggs in the new york cheesecake are what makes this cheesecake so special.
Lemon zest and juice. This balances out the sweeteners and provides some tanginess.
Vanilla extract. I recommend using pure vanilla extract.
Sugar. You can add more or less sugar depending on how sweet you want your cheesecake.
🥣 How to make this New York Cheesecake
STEP 1: MAKE THE CRUST
Using a food processor, pulse the graham crackers into crumbs. Pour into a medium bowl and stir in sugar and melted butter until combined. The mixture will be sandy
Transfer the mixture into a 9 or 10-inch springform and using your fingers press into an even layer.
Pre-bake it for 10 minutes. Remove from the oven and allow it to cool completely.
STEP 2: MAKE THE FILLING
Add cream cheese and sugar into a mixing bowl and mix on medium-high speed until the mixture is smooth and creamy. Add the sour cream, vanilla extract, and lemon juice then beat until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. After the final egg is incorporated into the batter, stop mixing. (To help prevent the cheesecake from deflating and cracking as it cools, avoid over-mixing the batter)
STEP 3: BAKE THE CHEESECAKE
Wrap the springform with the cheesecake crust in aluminum foil (The aluminum foil will prevent the water from the water bath from touching the cake).
Pour the filling on top of the crust and place in a deeper roasting pan. Boil some water and pour the water into the roasting pan (be careful not to touch the cake). You need to have about 1 inch of water in the roasting pan.
Bake the cheesecake for about 50 to 70 minutes at 180°C (350°F) or until the center is almost set. When it’s done, the center of the cheesecake will slightly wobble if you gently shake the pan. (if you notice the cheesecake browning too quickly on top, tent it with aluminum foil halfway through baking). When it's done, turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven in the water bath as it cools down for 1 hour.
Remove from the oven and water bath, then cool cheesecake completely at room temperature. Then refrigerate the cheesecake for at least 4 hours or overnight.
Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving.
📖 Storage instructions
You can cover and store leftover cheesecake in the refrigerator for up to 5 days.
This cheesecake can also be frozen. You should freeze individual slices rather than the whole cheesecake. Wrap each slice in plastic, then transfer it to a freezer-safe container and freeze for up to 3 months. When you are ready to eat, thaw the slices in the refrigerator.
👩🏻🍳 Expert Tips
- To prevent any leakage make sure to use thick aluminum foil to wrap the springform.
- Don’t overmix the cheesecake batter because this could cause the cheesecake to crack when cooling.
- Don’t immediately remove the cheesecake from the oven, let it cool in the oven with an open door for 1 to 2 hours. This will also help prevent cracking.
🍮 What to serve with this new york cheesecake.
You can enjoy this cheesecake on its own or with a side of fresh fruit or fruit sauce. Here I've used strawberry sauce and fresh strawberries, but you can use any of your favorite fruits
💬 FAQ
You have overmixed the filling. You need to mix it slowly and just enough to incorporate the ingredients.
Don’t skip the water bath. This will help the cheesecake to bake slowly without any cracks.
You have exposed the cheesecake to temperature shock. Once the cheesecake is baked you need to open the oven and let the cheesecake cool down slowly in the oven, then you need to cool it at room temperature before you place it in the refrigerator.
Cracked cheesecake will taste just as good! To cover up the crack you can use fresh fruit, fruit sauce or fruit spread, or sour cream topping. You can make the sour cream topping by mixing 2 cups sour cream with ½ cup powdered sugar and spreading it on top of the cooled cheesecake.
🍰 More gluten-free desserts
- Gluten-Free No-Bake Cheesecake
- Gluten-Free Black Forest Cake
- Chocolate and Raspberry Mousse Cake
- Gluten-Free Oreo cake
Did you make this? Tell me about it! Leave a ⭐ REVIEW and COMMENT below!
Recipe
Gluten-Free New York Cheesecake
Equipment
- 9 or 10-inch spring form
Ingredients
For the Graham Cracker Crust
- 7 oz gluten-free graham crackers or digestive buiscuits
- ½ cup unsalted butter
- ⅓ cup sugar
For the Cheesecake
- 28 oz cream cheese
- 10.5 oz sour cream *see notes
- 6 eggs
- 2 teaspoon pure vanilla extract
- 2 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1¼ cup granulated sugar
Instructions
- Preheat the oven to 180°C (350°F), and adjust the oven rack to the lower-middle position.
To Make the Crust
- Using a food processor, pulse the graham crackers into crumbs. Pour into a medium bowl and stir in sugar and melted butter until combined. The mixture will be sandy.
- Transfer the mixture into a 9 or 10-inch springform and using your fingers press into an even layer.
- Pre-bake it for 10 minutes. Remove from the oven and allow it to cool completely.
To Make The Cheesecake Filling
- Add cream cheese and sugar into a mixing bowl and mix on medium-high speed until the mixture is smooth and creamy. Add the sour cream, vanilla extract, and lemon juice then beat until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. After the final egg is incorporated into the batter, stop mixing. (To help prevent the cheesecake from deflating and cracking as it cools, avoid over-mixing the batter).
Bake The Cheesecake
- Wrap the springform with the cheesecake crust in aluminium foil (The aluminium foil will prevent the water from the water bath from touching the cake).
- Pour the filling on top of the crust and place in a deeper roasting pan. Boil some water and pour the water into the roasting pan (be careful not to touch the cake). You need to have about 1 inch of water in the roasting pan.
- Bake cheesecake for about 50 to 70 minutes at 180°C (350°F) or until the center is almost set. When it’s done, the center of the cheesecake will slightly wobble if you gently shake the pan.(if you notice the cheesecake browning too quickly on top, tent it with aluminium foil halfway through baking).When it's done, turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven in the water bath as it cools down for 1 hour.
- Remove from the oven and water bath, then cool cheesecake completely at room temperature. Then refrigerate the cheesecake for at least 4 hours or overnight.
- Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving.
- Cover and store leftover cheesecake in the refrigerator for up to 5 days.
Notes
- You can replace the sour cream with full-fat Greek yogurt.
- To prevent any leakage make sure to use thick aluminum foil to wrap the springform.
- Don’t overmix the cheesecake batter because this could cause the cheesecake to crack when cooling.
- Don’t immediately remove the cheesecake from the oven, let it cool in the oven with an open door for 1 to 2 hours. This will also help prevent cracking.
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