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A slice of gluten-free New York style cheesecake with strawberry sauce.

Gluten-Free New York Cheesecake

Stefani Weiss
This Gluten-Free New York Cheesecake is rich, decadent with a luscious, creamy texture and a gluten-free crust.
4.20 from 10 votes
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American, Gluten-Free
Servings 8 people
Calories 850 kcal


  • 9 or 10-inch spring form


For the Graham Cracker Crust

  • 7 oz gluten-free graham crackers or digestive buiscuits
  • ½ cup unsalted butter
  • 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
  • cup granulated sugar


  • 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.


  • 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.


Serving: 1servingCalories: 850kcalCarbohydrates: 65gProtein: 12gFat: 62gSaturated Fat: 35gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 0.5gCholesterol: 289mgSodium: 455mgPotassium: 234mgFiber: 1gSugar: 51gVitamin A: 2098IUVitamin C: 3mgCalcium: 171mgIron: 1mg
Keyword New York Style Gluten-Free Cheesecake