Bake Gluten Free Cheesecake is an indulgent dessert that everyone can enjoy, especially those with gluten sensitivities. This delightful recipe features a buttery gluten-free graham cracker crust and a creamy filling made with room temperature cream cheese. As it bakes in a water bath, you’ll end up with a perfectly set cheesecake that has just the right jiggle in the center. Top it off with fresh fruit for a deliciously satisfying treat that’s perfect for any occasion!

Why You’ll Love This Bake Gluten Free Cheesecake

This gluten-free cheesecake recipe is not just about taste; it offers numerous benefits that make it a must-try:

Easy to make with simple ingredients.
Creamy and rich texture that melts in your mouth.
Versatile with various gluten-free cheesecake crust options.
Perfect for special occasions and gatherings.
Low-sugar options available for those watching their intake.
Can be served with a variety of gluten-free cheesecake toppings.

Choosing to bake a gluten-free cheesecake means enjoying a dessert that caters to your dietary needs while still delivering on flavor.

Ingredients for Bake Gluten Free Cheesecake

Gather these items:

2 1/2 cups Gluten free graham crackers (about 2 boxes Kinnikinnick crackers)
1/3 cup Brown sugar, packed (light or dark)
1/2 tsp Ground cinnamon
10 TBSP Unsalted butter, melted
24 oz Cream cheese, room temperature
3/4 cup White granulated sugar
1/2 cup Sour cream, room temperature

1/4 cup Heavy cream, room temperature
1 tsp Pure vanilla extract
4 Large eggs, room temperature
1 Egg yolk, room temperature
Fresh fruit or fresh berries

How to Make Bake Gluten Free Cheesecake Step-by-Step

Step 1: Preheat your oven to 325℉ (163℃). Spray a 9-inch springform pan with baking spray and line the bottom with a 9-inch parchment paper circle; spray the parchment again to prevent sticking.
Step 2: Using a food processor, pulse the gluten-free graham crackers into fine crumbs. Add the brown sugar, ground cinnamon, and melted butter to the crumbs. Mix until the mixture has the texture of wet sand.

Step 3: Pour the crumb mixture into the prepared springform pan. Using your hands, press the crumbs evenly to form the crust halfway up the sides of the pan. Use the bottom of a measuring cup to firmly compact the crust for an even base.
Step 4: Bake the crust in the oven for 12 minutes. While it bakes, you can start preparing the cheesecake batter so it’s ready as the crust cools slightly.
Step 5: In a stand mixer fitted with the paddle attachment, beat the cream cheese and granulated sugar on high speed for 2 minutes, stopping halfway to scrape down the sides of the bowl with a rubber spatula to ensure smoothness.

Step 6: Reduce mixer speed to medium and add the sour cream, heavy cream, and vanilla extract. Mix until fully combined, scraping the bowl to remove any lumps and achieve a smooth batter.
Step 7: Lower the mixer speed to low and add the eggs and egg yolk one at a time, mixing just until combined after each addition. Avoid overmixing to prevent air incorporation.
Step 8: To prevent cracking and ensure even baking, prepare a water bath using one of the following methods: (1) Place the springform pan in a 10-inch cake pan, then place the cake pan inside a large roasting pan. Pour hot steaming water into the roasting pan until it reaches halfway up the sides of the cake pan. (2) Alternatively, wrap the springform pan tightly twice in aluminum foil, place it inside the roasting pan, and fill halfway with hot water.

Step 9: Pour the batter over the cooled crust in the springform pan. Place the assembled pans with the water bath into the preheated oven. Bake for 70 to 80 minutes, until the edges are set and the center has a slight jiggle.
Step 10: Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 30 minutes to prevent sudden temperature changes that can cause cracking.
Step 11: Remove the cheesecake from the oven and transfer to a cooling rack. Allow it to cool completely at room temperature while remaining in the pan.
Step 12: Wrap the cheesecake tightly with foil and refrigerate for at least 6 hours or preferably overnight for best texture and flavor development.

Step 13: Remove the cheesecake from the pan, peel away the parchment paper from the bottom, and top with your choice of fresh fruits or berries for a delightful finishing touch.

Pro Tips for the Best Bake Gluten Free Cheesecake

Keep these in mind:

Use room temperature ingredients for a smoother batter.
Don’t overmix the batter to avoid incorporating too much air.
Consider a low-sugar option by substituting sugar with a low-calorie sweetener.

For gluten-free cheesecake variations, try adding lemon zest for a refreshing twist.
Always let the cheesecake cool gradually to prevent cracks on the top.

Best Ways to Serve Bake Gluten Free Cheesecake

When serving your cheesecake, consider these delightful options:

Top with fresh berries for a burst of flavor.
Drizzle with a homemade fruit compote or chocolate sauce.
Serve with a dollop of whipped cream for added richness.

How to Store and Reheat Bake Gluten Free Cheesecake

To keep your cheesecake fresh, wrap it tightly in foil or plastic wrap. It can be stored in the refrigerator for up to a week. If you need to make it ahead of time, consider freezing it. Just ensure to thaw it in the refrigerator before serving. The total time for your cheesecake preparation is about 1 hour and 50 minutes!

Frequently Asked Questions About Bake Gluten Free Cheesecake

What’s the secret to perfect Bake Gluten Free Cheesecake?

The secret lies in the water bath method, which helps maintain moisture and prevents cracking, making your cheesecake creamy and delightful.

Can I make Bake Gluten Free Cheesecake ahead of time?

Yes! You can make it a day in advance. Just allow it to chill overnight in the refrigerator for the best flavor and texture.

How do I avoid common mistakes with Bake Gluten Free Cheesecake?

Avoid overmixing and be cautious with temperature changes during baking. Following the water bath method ensures even baking and a perfect texture.

Variations of Bake Gluten Free Cheesecake You Can Try

Feel free to experiment with these variations:

Try a keto-friendly gluten-free cheesecake by using almond flour for the crust.
Add chocolate chips to the filling for a decadent twist.
Incorporate pumpkin puree for a seasonal flavor.

Consider a lemon or lime-infused cheesecake for a refreshing change.

For more information about gluten-free diets, you can visit the Gluten Intolerance Group. If you’re interested in learning more about the benefits of gluten-free eating, check out Healthline’s guide. Additionally, for tips on baking techniques, refer to King Arthur Baking’s resources.

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