Gluten Free Cheesecake Recipes - A Tasty Option

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Now that you're living the gluten-free lifestyle, you don't have to stop enjoying your favorite desserts. One of the ways to safely enjoy a treat, such as cheesecake, is to make it yourself.
cheesecake recipe

 The trick with cheesecake is to substitute ingredients in the crust and filling with items that better support your digestive system. Alternative ingredients do not mean you'll sacrifice taste and, in fact, you may find you like them better! The New York style cheesecake described below is one of my favorite gluten free cheesecake recipes because it is so creamy, decadent and easy to make.
Before You Begin
Go to a natural foods or speciality grocery store to find lots of tasty options that are free of gluten. In this recipe, we use gluten-free graham crackers for the crust and a sweet rice flour added to the filling. Your neighborhood grocery may carry suitable options, but always check the label to verify the product contains no gluten.
Ingredients
This dessert recipe consists of a filling, crust, topping and cherry glace. The ingredient lists are broken up into their respective categories.
Filling
  • (4) 8-ounce packages softened cream cheese (2 LBS)
  • 1 cup sugar
  • 1 cup sour cream
  • 2 TBSP sweet rice flour
  • 4 large eggs
  • 1 TSP vanilla extract
Crust
  • 1 1/4 cups gluten-free graham crackers (when crushed into crumbs this should measure around 6 ounces)
  • 4 TBSP melted butter
  • 2 TBSP sugar
  • 1/4 TSP nutmeg
Topping
  • 1/4 cup sugar
  • 1 cup sour cream
  • 1 TSP vanilla
Cherry Glace
  • (1) 21-ounce can cherry pie filling
  • 1/4 TSP vanilla
  • 1 TBSP sugar
Kitchen Items Needed
  • Sealable plastic bag
  • Rolling pin
  • Mixing bowls
  • 9-inch springform cake pan
  • Electric mixer (optional)
  • Spatula
Instructions
  1. Preheat your oven to 325 degrees Fahrenheit.
  2. Seal your gluten-free graham crackers in a plastic bag and use a rolling pin to crush it all up. You want to end up with finely-crushed crumbs. Pour your crumbs into a mixing bowl.
  3. Add sugar and nutmeg into the bowl, and then stir everything together. Pour in the melted butter and continue to mix everything up.
  4. Dump your crumb mixture into a springform cake pan and spread it out evenly on the bottom. You don't need to cover the sides of the pan with the mixture. Put the pan in the refrigerator.
  5. Add the cream cheese and sugar into another mixing bowl and stir or use an electric mixer until it becomes creamy. One at a time, add the eggs and continue to mix. Pour in the sweet rice flour, vanilla and sour cream and continue to beat the mixture until well blended.
  6. Take your cheesecake crust out of the refrigerator and pour in your cheesecake filling. Use a spatula to smooth out the top, and then place the pan in the oven and bake for 45 minutes.
  7. Pour 1 cup of sour cream, 1 TSP vanilla and 1/4 cup sugar in a bowl to make the topping. Stir everything until smooth.
  8. Remove your cheesecake from the oven after 30 minutes, and then pour your sour cream topping mixture over the top. Use a spatula to spread the mix evenly. Return your cheesecake to the oven for an additional 15 minutes.
  9. Remove the cheesecake and put it in the refrigerator for 4 hours so it can properly chill. Meanwhile, mix the cherry pie filling, 1/4 TSP vanilla and 1 TBSP sugar to create the glace.
  10. Spread the glace over the top of the finished cheesecake right before you serve it.
This recipe makes approximately 8 to 12 servings.
Tips
If you can't find suitable graham crackers, you can use gluten-free snickerdoodle cookies. Sweet rice flour is sometimes hard to find. If you have problems sourcing it, use cornstarch or arrowroot powder.
Lastly, always remember that any little trace of gluten in food products or on your cooking surfaces can taint the finished product, if you have any doubts about what you're cooking with, choose something else to be safe.


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