Gluten-Free Cheesecake

Ingredients

• 1½ cups gluten-free graham crackers (165g)
• 5 tbsp unsalted butter (melted)
• 1 tbsp granulated sugar
• 32 oz. full fat cream cheese (softened)
• 1 cup granulated sugar
• 2 tbsp cornstarch
• 4 large eggs (room temperature)
• ¾ cup sour cream (room temperature)
• 1 tsp pure vanilla extract
• 2 tsp lemon juice

Steps

1. 1

   Preheat oven to 325°F (163°C). Lightly grease the bottom and the sides of a 9-inch springform pan or line with parchment paper.

2. 2

   In a bowl, mix graham cracker crumbs, melted butter, and sugar until evenly combined.

3. 3

   Press the mixture firmly into the bottom of the prepared pan. Bake for 8–10 minutes, then let cool.

4. 4

   In a large bowl, beat cream cheese, sugar, and cornstarch until smooth.

5. 5

   Add eggs one at a time, beating on low speed. Use a spatula to scrape down the sides of bowl. Do not overmix—beat just until combined.

6. 6

   Mix in sour cream, vanilla extract, and lemon juice until just combined.

7. 7

   Pour filling over the cooled crust and smooth the top.

8. 8

   Bake for 45-50 minutes, or until the center is set but slightly jiggly.

9. 9

   Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour. You can pinch a wooden cooking spoon in the oven door.

10. 10

    Refrigerate for at least 4 hours or overnight before serving.