This Gluten-Free New York Cheesecake has been my latest cake obsession! Cheesecakes have always been one of my favorite cakes, but it took me some time to create a low FODMAP and gluten-free version that tastes just as good as the normal ones. And now that I finally did, I just can't stop myself from going for another piece!
Gluten-Free New York Cheesecake Recipe
This Cheesecake is super creamy, perfectly sweet, tangy, and slightly citrusy, rich, flavorful, and insanely delicious! It's great on its own or goes so well with this simple strawberry sauce.
How to make this Gluten-Free New York Cheesecake?
To make this cheesecake, there are 3 things that you will need to make. Which are both very simple.
1.Make the Crust
2.Make the Cream Cheese Filling
3.Bake and your cheesecake is done!
To find the exact amount of the ingredients and step-by-step instructions, scroll at the end of this page.
*FODMAP Tips:
*As a general rule always read the labels of the ingredients that you use as there can be sneaky FODMAP’s in any product. The best place to find all the info on which foods are high in FODMAP’s is Monash Unversity FODMAP Diet App
Looking for more creamy cakes?
Check out my:
Gluten-Free Chocolate and Raspberry Mousse Cake
Gluten-Free Chocolate Peanut Butter Cake
Gluten-Free New York Cheesecake
Ingredients
For the Graham Cracker Crust
- 200 g gluten free graham crackers
- 100 g unsalted butter
- 50 g sugar
For the Cheesecake
- 800 g lactose-free cream cheese
- 300 g lactose-free sour cream
- 6 eggs
- 2 teaspoon pure vanilla extract
- 2 tablespoon Lemon Juice
- 1 tablespoon Lemon Zest
- 250 g 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. Press fir the mixture firmly into the bottom and slightly up the sides of a 9-inch or 10-inch springform pan. No need to grease the pan first. ( you can use the bottom of a measuring cup to pack the crust down tightly).
- Pre-bake for 10 minutes. Remove from the oven and place the hot pan on a large piece of aluminum foil. The foil will wrap around the pan ( this is needed for the water bath). Allow crust to slightly cool as you prepare the filling.
To make te filling
- Using a handheld or stan mixer fitted with a paddle attachment beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy ( about 2 minutes). 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)
To make the waater bath
- Place the cake pan with the crust in a roasting pan. Boil a pot of water. You need 1 inch of water in your roasting pan for the water bath, so make sure you boil enough. If you haven't already wrapped aluminium foil around the cake pan, do it now. The aluminium foil prevents the water from touching the cake.
- Once you have that ready, pour the cheesecake batter on top of the crust. Use a rubber spatula or spoon to smooth it into an even layer. Carefully pour the hot water inside of the roasting pan and place in the oven. (Or you can place the roasting pan in the oven first, then pour the hot water in. Whichever is easier for you.)
- Bake cheesecake for about 50 to 70 minutes 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.
- To serve slice some fresh strawberries or make this simple low FODMAP strawberry spread. Or use any toppings of choice.
- Cover and store leftover cheesecake in the refrigerator for up to 5 days.
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