Step 1 of 32
Gluten-Free Cheesecake
Preheat the oven to 400°F.
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Step 2 of 32
Gluten-Free Cheesecake
Lightly grease the sides of a 9-inch spring form pan with softened butter.
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Step 3 of 32
Gluten-Free Cheesecake
Cut a circle of parchment paper 9 inches in diameter and lay the circle on the bottom of the spring form pan.
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Step 4 of 32
Gluten-Free Cheesecake
Create four sheets of aluminum foil, each approximately 18 inches long. Lay one sheet of foil over another to create a cross.
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Step 5 of 32
Gluten-Free Cheesecake
Make another foil cross with the remaining two sheets of aluminum foil, and position it at an angle over the first cross, creating a jagged circle.
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Step 6 of 32
Gluten-Free Cheesecake
Place the spring form pan in the center of the foil circle. Pull the edges of the foil up the sides of the pan and tightly secure on the top edges of the pan. Pack the foil closely to the outside of the pan.
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Step 7 of 32
Gluten-Free Cheesecake
Place the graham crackers in the bowl of a food processor or high-powered blender. Pulse into fine crumbs.
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Step 8 of 32
Gluten-Free Cheesecake
Add the brown sugar, cinnamon, and salt to the graham cracker crumbs. Pulse the mixture a few times to combine.
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Step 9 of 32
Gluten-Free Cheesecake
Transfer the graham cracker crumb mixture to a mixing bowl.
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Step 10 of 32
Gluten-Free Cheesecake
Place the butter in a microwave-safe bowl. Microwave on high until melted, 45-60 seconds.
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Step 11 of 32
Gluten-Free Cheesecake
Pour the melted butter over the graham cracker crumbs. Use a large fork to mix until the crumbs are evenly moistened and hold together when pinched.
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Step 12 of 32
Gluten-Free Cheesecake
Carefully turn the crumb mixture into the spring form pan.
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Step 13 of 32
Gluten-Free Cheesecake
Using a tamper or the bottom of a heavy glass, tightly pack the crumbs into the base of the pan, creating an even crust.
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Step 14 of 32
Gluten-Free Cheesecake
Bake the crust on the middle rack of oven until just beginning to brown, 9-11 minutes.
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Step 15 of 32
Gluten-Free Cheesecake
Remove the crust from the oven and set aside to cool.
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Step 16 of 32
Gluten-Free Cheesecake
Reduce the oven temperature to 350°F.
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Step 17 of 32
Gluten-Free Cheesecake
Place the cream cheese and sugar into bowl. Beat with a mixer on medium-high speed, scraping down the sides of the bowl periodically, for 5 minutes, until the mixture is completely smooth and no lumps remain.
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Step 18 of 32
Gluten-Free Cheesecake
Add the sour cream, vanilla extract, and salt to the bowl. Continue to beat on medium-high speed until the sour cream is fully incorporated into the cream cheese, 1-2 minutes.
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Step 19 of 32
Gluten-Free Cheesecake
Use a rubber spatula to scrape down the sides of the bowl.
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Step 20 of 32
Gluten-Free Cheesecake
Add the eggs one at a time, mixing on the lowest speed just until no yellow streaks remain. The batter should be ivory-colored and the consistency of yogurt.
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Step 21 of 32
Gluten-Free Cheesecake
Pour the batter into the cooled graham cracker crust.
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Step 22 of 32
Gluten-Free Cheesecake
Lightly tap the spring form pan on a counter top 4-5 times to release any air bubbles.
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Step 23 of 32
Gluten-Free Cheesecake
Place the spring form pan inside a large roasting pan. Carefully fill the roasting pan with water until it reaches about 3/4 inch up the sides of the spring form pan.
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Step 24 of 32
Gluten-Free Cheesecake
Bake the cheesecake on middle rack of oven until the edges are set and the center wobbles slightly when shaken, 75-90 minutes. Do not open the oven door while it bakes.
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Step 25 of 32
Gluten-Free Cheesecake
Check to see that cheesecake is done. Add time as needed, and when done, turn off the oven and crack the door open 1-2 inches. Allow the cheesecake to rest in the oven for 1 hour.
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Step 26 of 32
Gluten-Free Cheesecake
Refrigerate the cheesecake for a minimum of 6 hours, preferably overnight.
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Step 27 of 32
Gluten-Free Cheesecake
To unmold the cheesecake, carefully run a butter knife around the inside edges of the pan. Undo the clasp and slowly remove the sides in an upward motion.
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Step 28 of 32
Gluten-Free Cheesecake
Place cream cheese and granulated sugar into a large mixing bowl. Use a mixer to beat on medium-high speed until completely smooth, 2-3 minutes.
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Step 29 of 32
Gluten-Free Cheesecake
Add the heavy cream and vanilla extract to the bowl. Beat on low speed to incorporate the heavy cream into the cream cheese.
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Step 30 of 32
Gluten-Free Cheesecake
Turn the mixer to medium-high speed and beat until the whipped cream holds stiff peaks, 2-3 minutes. Do not overbeat.
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Step 31 of 32
Gluten-Free Cheesecake
Spread or pipe the whipped cream cheese over the top of the cheesecake. Refrigerate until ready to serve.
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Step 32 of 32
Gluten-Free Cheesecake
Just before serving, garnish the top of the cheesecake with fresh berries, if desired. Leftover cheesecake may be stored in an airtight container in the refrigerator for 3 days or frozen for up to 2 months.