Gluten-free Cheesecake Recipe

Prepare pan

Preheat the oven to 350°F (175°C). Grease the bottom and sides of a 9-inch (23 cm) springform pan lightly with butter or line the bottom with parchment paper. If your springform isn’t leakproof and you plan to use a water bath, wrap the outside of the pan tightly with two layers of heavy-duty foil.

Combine crumbs, sugar, salt and melted butter in a medium bowl. Stir until the mixture resembles wet sand and holds together when pressed.

Press the crumb mixture firmly and evenly into the bottom (and slightly up the sides, about 1/2 inch) of the prepared springform pan. Use the bottom of a measuring cup or a flat glass to compress the crust tightly.

Bake the crust for 10 minutes, then remove from oven and set aside to cool while you make the filling. Leave oven on.

Reduce oven temperature to 325°F (160°C) after crust prebake is complete.

In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese on medium-low speed until very smooth and free of lumps, about 2–3 minutes. Scrape the bowl as needed.

Add the granulated sugar and cornstarch and continue to beat on medium speed until incorporated and smooth, about 1–2 minutes. Avoid whipping in too much air.

Add the sour cream, vanilla extract, lemon juice and salt. Mix on low speed until combined and smooth, scraping the bowl once or twice.

With the mixer on low speed, add the eggs one at a time, mixing just until each is incorporated. Do not overbeat. The batter should be smooth and slightly thick.

Pour the filling over the prebaked crust and smooth the top with a spatula. Tap the pan gently on the counter a few times to release any large air bubbles. Wipe any batter from the rim of the springform pan to ensure a tight seal.

Bake the cheesecake at 325°F (160°C) for 50–65 minutes, or until the edges are set and the center still has a slight wobble (it should only jiggle a few inches, not be liquid). If you used a water bath, bake the same time but check for doneness starting at 50 minutes.

Turn off the oven and crack the oven door. Let the cheesecake cool inside the oven for 30–45 minutes to reduce cracking.

Remove the cheesecake from the oven and run a thin knife around the edge to loosen it from the pan (this prevents the top from cracking as it cools). Cool to room temperature on a wire rack, then cover loosely and refrigerate at least 6 hours or preferably overnight to fully set.

If using berry compote: Combine 1 cup mixed berries (fresh or frozen), 2–3 tbs sugar and 1 tsp lemon zest in a small saucepan. Cook over medium heat until the berries break down and the mixture thickens slightly, about 7–10 minutes. Cool to room temperature before spooning over chilled cheesecake.

If using fresh berries: rinse and dry berries thoroughly. Arrange on top of the chilled cheesecake just before serving. Dust with powdered sugar if desired.