GLUTEN-FREE CHEESECAKE

Gluten-Free Cheesecake image

My own gluten-free cheesecake recipe I've created from compiling many recipes I've tried into one that has worked the best for me.

Provided by sixpackjeanie

Categories Desserts Cakes Cheesecake Recipes

Time 9h30m

Yield 16

Number Of Ingredients 12

Ingredients

4 ounces gluten-free graham crackers
1 tablespoon white sugar
4 tablespoons unsalted butter, melted
5 (8 ounce) packages cream cheese, cubed
⅛ teaspoon salt
1 ¾ cups white sugar
3 tablespoons gluten-free all purpose baking flour
2 teaspoons lemon juice
1 teaspoon vanilla extract
½ cup heavy cream
2 large egg yolks
6 large eggs

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Grease a 10-inch springform pan.
Prepare crust: Process graham crackers in a food processor into fine crumbs. Mix with sugar and melted butter until combined. Press into the bottom of the prepared pan.
Bake in the preheated oven for 5 to 7 minutes. Remove from the oven and increase heat to 500 degrees F (260 degrees C). Let cool while you prepare the filling.
Place cream cheese cubes into a large mixing bowl; beat on low, scraping the sides as necessary, until smooth, about 3 minutes. Add salt and 1/2 of the sugar; beat until mixed. Mix in flour and remaining sugar. Add lemon juice and vanilla; mix well. Add cream and mix, scraping the sides, until smooth.
Add egg yolks and mix until well incorporated. Add eggs in 2 batches, mixing well and scraping the sides as needed. Pour filling into the pan on top of the cooled crust. Gently lift the pan about 1 inch and let it drop onto the countertop; repeat twice more. (This will help air bubbles to rise to the surface, helping to prevent cracking.)
Place in the preheated oven on top of a baking sheet. Bake for 10 minutes, then reduce heat to 200 degrees F (95 degrees C) without opening the oven door; the edges may look golden and the top may be puffy. Bake for 1 hour 40 more minutes; the internal temperature of the cake should be between 150 and 160 degrees F (66 to 71 degrees C).
Remove the cake from the oven and let sit for about 10 minutes. Run a paring knife around the edges to help pull it away from the sides of the pan as the cake contracts. Cover with a large bowl and let sit for 2 to 3 hours. Wrap tightly with plastic wrap and place in the refrigerator for 5 hours.

Nutrition Facts : Calories 453.5 calories, Carbohydrate 30.9 g, Cholesterol 190.2 mg, Fat 33.9 g, Fiber 0.6 g, Protein 8.6 g, SaturatedFat 20.5 g, Sodium 305.5 mg, Sugar 23 g