Gluten-Free New York Cheesecake
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The Spruce / Zorica Lakonic
Nutrition Facts (per serving) | |
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595 | Calories |
40g | Fat |
53g | Carbs |
9g | Protein |
Nutrition Facts | |
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Servings: 8 to 12 | |
Amount per serving | |
Calories | 595 |
% Daily Value* | |
Total Fat 40g | 51% |
Saturated Fat 22g | 111% |
Cholesterol 171mg | 57% |
Sodium 353mg | 15% |
Total Carbohydrate 53g | 19% |
Dietary Fiber 1g | 2% |
Total Sugars 30g | |
Protein 9g | |
Vitamin C 2mg | 11% |
Calcium 135mg | 10% |
Iron 1mg | 5% |
Potassium 242mg | 5% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
This decadent version of New York cheesecake is made with two pounds of cream cheese and one whole pound of sour cream. It also happens to be made with a gluten-free graham cracker crust, which makes it perfect for those who can't partake in a typical cheesecake. Those cherries look impressive, but there's no cooking needed to achieve that thickened texture, as they're a canned pie filling but nonetheless delicious.
Cheesecakes are all about delayed gratification—all that time filling, cooking, and chilling—so you want to be sure the recipe is going to be worth the effort. This one is. And yes, like all cheesecakes, it requires multiple-step assembly, but none of them individually are hard to do. It just takes a little planning. However, when the cheesecake is finished, the rewards are so worth the efforts.
Ingredients
For the Crust:
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1 1/4 cups gluten-free graham cracker crumbs
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2 tablespoons sugar
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1/4 teaspoon nutmeg
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4 tablespoons unsalted butter, melted
For the Filling:
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4 (8-ounce) packages cream cheese, softened
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1 cup sugar
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4 large eggs
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2 tablespoons sweet rice flour, or cornstarch
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1 cup sour cream
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1/4 teaspoon vanilla
For the Sour Cream Topping:
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1 cup sour cream
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1/4 cup sugar
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1 teaspoon vanilla
For the Cherry Pie Filling:
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1 (21-ounce) can cherry pie filling
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1 tablespoon sugar
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1/4 teaspoon vanilla
Steps to Make It
Make the Crust
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Gather the ingredients. Preheat oven to 325 F/163 C. Set aside a 9-inch springform cake pan.
The Spruce / Zorica Lakonic
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Place gluten-free graham crackers in a plastic zip bag and finely crush with a rolling pin.
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Pour crumbs into a mixing bowl. Add sugar and nutmeg and stir to thoroughly blend.
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Add melted butter and stir to combine.
The Spruce / Zorica Lakonic
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Press crumb mixture into bottom of springform pan. Don't press the crumbs on the sides of the pan. Refrigerate while preparing the cheesecake filling.
The Spruce / Zorica Lakonic
Make the Filling
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Gather the ingredients.
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Place cream cheese and sugar in a large mixing bowl. Beat with an electric mixer on high until creamy.
The Spruce / Zorica Lakonic -
Add eggs, one at a time.
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Add sweet rice flour, sour cream, and vanilla. Beat on high until smooth.
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Remove crust from refrigerator. Pour cheesecake filling into springform pan and smooth top with a spatula.
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Bake for 45 minutes.
Make the Sour Cream Topping
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Gather the ingredients.
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While cheesecake is baking, place remaining sour cream, sugar, and vanilla in a bowl and whisk until smooth and blended.
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Remove cheesecake from oven. With a light touch, use a spatula to spread sour cream topping over the baked cheesecake.
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Return cake to the oven and bake an additional 15 minutes. Turn off oven and leave cheesecake there for 1 hour before removing.
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Cool completely and refrigerate for at least 4 hours before serving.
Make the Cherry Pie Filling
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Gather the ingredients.
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While cake is cooling, combine cherry pie filling with sugar and vanilla. Stir to blend.
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Spread cherries over chilled cheesecake just before serving.
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Slice, serve, and enjoy!
The Spruce / Zorica Lakonic
What Is the Difference Between New York Cheesecake and Regular Cheesecake?
New York cheesecake relies heavily on cream cheese to create its dense, rich texture and have that telltale sour cream layer. Many other cheesecake recipes use a combination of sour cream and heavy cream to thin out the batter, which makes the end result more silky and creamy. Other recipes use ricotta cheese, for a light and airy texture that almost melts on the fork.
Warning
Always make sure your work surfaces, utensils, pans, and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
Variation
Cherry is really delicious with cheesecake, but feel free to use different pie fillings instead, such as strawberry, lemon, or blueberry.
How to Store and Freeze Cheesecake
Cheesecake should be refrigerated after it's cooled, chilled, decorated, and served. It can keep in the fridge for 5 days at least.
Cheesecake is also an excellent candidate for the freezer; it's especially helpful to freeze individual slices rather than the whole cake. Wrap each slice in plastic and then transfer to a freezer-safe container. When you're ready to eat it, thaw in the refrigerator and dig in.
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